Rongyue is one of the few Sichuan restaurants in Shenzhen that does not focus on sauerkraut fish. In fact, sauerkraut fish is definitely not the mainstream way to eat fish in Sichuan and Chongqing, but because Sichuan cuisine was first known to Cantonese people because of sauerkraut fish, it was derived from sauerkraut fish restaurants all over the street, and sauerkraut fish has also become synonymous with Sichuan cuisine in the minds of Cantonese people.
Rongyue focuses on high-quality Sichuan cuisine and authentic river freshness. Located in the middle and lower reaches of the Yangtze River, the fish in Sichuan and Shu are famous for their freshness and tenderness, and they have their own flavor whether they are boiled or steamed. Sichuan cuisine is not only spicy as people have in the stereotype, Sichuan cuisine has more than 20 kinds of compound flavors, and it is good at using Sichuan pepper, pickled pepper, pickled ginger, mash and so on for seasoning. Rongyue's fresh food is airlifted from the water area to Shenzhen, which shows the freshness. There are various ways to make fish, such as sour soup, dry boiling, boiling pot, bean paste, double pepper tempeh steaming, steaming, and boiling. The signature dishes include boiled boiled yellow spot, boiled wild river ball, dry-roasted rock carp, steamed crucian carp with double pepper and tempeh, green pepper sea bass, steamed white turtle, etc., all priced at more than 100 yuan a catty.
Rongyue cold noodle chicken, boiling shrimp, tamales, paper-wrapped beef, roasted pepper eel, mushroom soup tofu balls, thumb fried buns, and fried rice with pork ribs are all popular signature dishes. After the paper-wrapped beef is marinated, it is fried until it is sixty percent dry, and then dried with chili spices, the beef tendon is crispy and fragrant, and there is a long peppercorn fragrant and numb flavor in the mouth, which is very delicious. The tamales are very pleasing in red color, and the coarsely ground rice noodles stir-fried with various spices have just the right amount of grain and aroma, and the meat is stewed soft and fragrant, and the whole dish goes well with rice. The roasted pepper eel section is also worth looking forward to, served in a stone pot, the jelly sound is everywhere, and the green onion and pepper are fragrant; The eel slices are tender and crisp, with a thorough flavor and a good taste.
Sichuan folk snacks can also be tasted here. Chengdu pot stalls, leaf cakes, egg fried glutinous cakes, sauerkraut noodles, and oily noodles are at a pleasant price, and you can enjoy half-price snacks for a few yuan during the afternoon tea period. For many people to dine, you can order a small pray, a combination of glutinous cakes, baked cakes, leaf cakes, jade pillows, and red bean cakes, which can catch a variety of snacks in one go.
Rongyue was born in Shenzhen, positioned as "Sichuan cuisine eaten by outsiders", and its taste has been improved. The chefs are basically from the Sichuan-Chongqing region, and the taste is not authentic after improvement, but it is definitely delicious. The overall production is more delicate and enjoyable, but the portion is not much.
At present, there are five stores in the country, two are in Shenzhen, two are located in Nanning, Shenyang Mixc, and one is in Guangzhou Tianhui IGC Plaza. The two branches in Shenzhen are decorated with birds as the theme of the restaurant, with bird elements and metal bird cages embellished, and golden lighting and dark tables and chairs are simple and elegant. The waiters are all young and have a good service attitude. There is no waiting for a table at noon, and there is an occasional waiting table during the dinner rush hour.
