Leyuan Farmhouse
Cantonese cuisine · ⭐ 3.7
No. 398, Hongshi Team 4, Hongshi Village
Dragon Mate tips
If you are traveling in China to visit Guangzhou, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 398, Hongshi Team 4, Hongshi Village. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Three-Flavor Fish Steeped in Mountain Spring Water, Shagiang-Braised Free-Range Chicken, Steamed Lean Carp from Reservoir.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Guangzhou
- Category: Cantonese cuisine
- Rating: 3.7
- Address: No. 398, Hongshi Team 4, Hongshi Village
- Popular dishes: Three-Flavor Fish Steeped in Mountain Spring Water, Shagiang-Braised Free-Range Chicken, Steamed Lean Carp from Reservoir, Bamboo Shoots Stir-Fried with Pork Belly, Old Cow Tender Grass
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Dishes
Three-Flavor Fish Steeped in Mountain Spring WaterFresh carp is slowly simmered in mountain spring water, infused with a balanced blend of sour, sweet, and umami flavors for a delicate yet rich taste.
Shagiang-Braised Free-Range ChickenFree-range chicken braised with shagiang, garlic, and ginger, resulting in a richly flavored, tender dish with aromatic spices.
Steamed Lean Carp from ReservoirFresh reservoir carp is steamed with ginger and scallions, highlighting its natural freshness and delicate flavor.
Bamboo Shoots Stir-Fried with Pork BellyA classic Chinese dish featuring tender bamboo shoots and pork belly stir-fried together for a savory, satisfying meal.
Old Cow Tender GrassA Chinese dish featuring beef and soft tofu, stir-fried together with savory seasonings for a rich, tender flavor.
Litchi Wood Roast ChickenA Cantonese classic, this dish features tender chicken roasted over litchi wood charcoal, resulting in a fragrant, crispy skin and juicy meat.
酸甜咕咾肉酸甜咕咾肉是一道以猪肉为主要食材的中式菜肴，通常选用猪里脊肉切块后裹上淀粉糊，油炸至金黄酥脆。随后用番茄酱、糖、醋、蒜末、姜末等调制的酸甜汁浇淋，使肉块均匀裹上酱汁。成品色泽红亮，口感外酥里嫩，酸甜适口。