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Shan Tian Hui Nong · Huai Cuisine (Guanglan Branch)

地方菜 · ⭐ 4.8

Unit L328, Level 3, Phase I MHMALL, Guanlan Lake City, Golf Avenue

Dishes

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  Classic Sweet and Sour Fish

  A traditional Chinese dish featuring crispy fried fish glazed with a sweet and sour sauce made from sugar, vinegar, soy sauce, and tomato paste.
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  Stove Pot Chicken

  Stewed chicken in a clay pot is a dish primarily made with chicken, cooked with various spices and seasonal vegetables. Its distinctive feature lies in the use of a specially designed clay pot that ensures even heating, preserving the tender texture of the chicken. During cooking, flatbread is placed around the edge of the pot and steamed together, resulting in a crispy top and chewy bottom that absorbs the rich broth, creating a deliciously flavorful dish.
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  Small Pot Chicken Soup

  A nourishing chicken soup made with whole chicken and medicinal ingredients like goji berries and red dates, slowly simmered in a small clay pot for a rich, clear broth.
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  Hui Nong Bone Braised Pork

  Pork ribs and fatty pork are marinated and slowly braised, seasoned with soy sauce, cooking wine, rock sugar, resulting in rich broth, tender meat, and flavorful bones.
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  Huizhou Scholar Chicken

  A traditional Huizhou dish made with whole chicken and ingredients like ham, mushrooms, and bamboo shoots, slowly stewed to create tender meat and rich broth.
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  Steamed Sea Bass

  Steamed sea bass is a dish made with fresh sea bass as the main ingredient, prepared by steaming. After processing, the fish is seasoned with scallions, ginger, and other seasonings, then placed in a steamer and cooked with high-temperature steam until the flesh is fully tender, preserving its delicate and fresh texture.
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  Stewed Stir-Fried Fresh Beef

  Fresh beef stir-fried quickly in a clay pot with vegetables, resulting in tender meat and rich aroma.
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  Bamboo Shoots Stir-Fried with Pork

  A classic Chinese dish featuring tender bamboo shoots and pork, stir-fried quickly for a savory, satisfying meal.
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  Braised Stinky Mandarin Fish

  Stinky mandarin fish is a dish made by fermenting fresh mandarin fish with salt, then braising it with seasonings such as soy sauce, sugar, and cooking wine. The main ingredients are mandarin fish and seasonings. During preparation, the fish is salted and fermented to develop a unique flavor, then stewed to make the flesh flavorful and tender.
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  Old Master Sweet and Sour Pork Ribs

  Pork tenderloin is marinated, deep-fried until crispy outside and tender inside, then stir-fried quickly with a sweet and sour sauce made from sugar, vinegar, and soy sauce. The dish has a bright red color and a balanced sweet-and-sour taste with a crisp exterior and smooth interior.
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  Stir-fried Pig Intestines with Pickled Cabbage Stems

  A spicy and tangy dish made by stir-frying pickled cabbage stems with pork intestines, popular in Sichuan cuisine.
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  Stir-fried Intestines with Preserved Mustard Greens

  A classic Chinese home-style dish made by stir-frying pork intestines with preserved mustard greens, resulting in a savory and satisfying flavor.
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  Stir-fried leek with mung bean sprouts

  Stir-fried leeks with mung bean sprouts is a home-style dish using leeks and mung bean sprouts. Wash and cut leeks, remove roots from sprouts. Heat oil, sauté garlic, add sprouts until cooked, then add leeks, stir well, season, and serve.
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  Freshly Squeezed Vegetable Juice

  Freshly squeezed vegetable juice made from raw vegetables and fruits, rich in nutrients and naturally refreshing.
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  Huangshan Bamboo Shoots with Pork Strips

  A classic Huizhou dish made with Huangshan bamboo shoots and pork strips, where the tender shoots absorb the savory pork flavor.

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