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Xiao Wan Chu · Rural Home-style Vegetables (Haiguan Road Store)

农家菜 · ⭐ 4.7

No. 10 Haiguan Road, Zhangjiagang City

Dishes

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  Fermented Sour Celery Squid Tentacles

  This dish features squid tentacles and fermented sour celery as the main ingredients. Fresh squid tentacles are cleaned and blanched to set their shape. The fermented sour celery is made by naturally fermenting celery with lactic acid bacteria, resulting in a unique sour aroma. The prepared squid tentacles are quickly stir-fried or tossed with the fermented celery, combining the tenderness of the squid with the crisp texture and fermented flavor of the celery. The finished dish has a rich texture and appetizing sour taste.
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  Hometown Pickled Vegetable Beef

  Hometown Pickled Vegetable Beef is a homestyle dish featuring sliced beef and fermented pickled vegetables characteristic of one's hometown (such as suancai or xuecai). The beef is sliced, marinated briefly with starch and soy sauce, then stir-fried until it changes color and set aside. Garlic, ginger, and dried chili are stir-fried in the same wok to release their aroma, followed by the chopped pickled vegetables. The beef is returned to the wok, stir-fried together with the vegetables, and seasoned with a small amount of sugar and soy sauce until cooked through. The dish is savory with a hint of sourness, featuring tender beef and crunchy, appetizing pickled vegetables.
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  Hometown Braised Pork Knuckle

  Hometown Braised Pork Knuckle is a traditional Chinese dish, primarily made with a pork front or hind knuckle. The knuckle is first blanched to remove impurities, then simmered in a pot with soy sauce, cooking wine, rock sugar, scallions, ginger, star anise, cinnamon, bay leaves, and other spices and seasonings. It is braised over low heat for a long time until the meat becomes tender and falls off the bone, with a rich, savory sauce. The finished dish has a glossy red-brown color and is typically served with rice or steamed buns.
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  Stewed Huangshan Bamboo Shoots

  Stewed Huangshan bamboo shoots with pork and ham, simmered slowly to create a rich, savory dish with tender texture.
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  Clear-Simmered Old Duck Soup with Bamboo Shoot Tips

  Clear-Simmered Old Duck Soup with Bamboo Shoot Tips is a traditional soup dish. The main ingredients are old duck and bamboo shoot tips. During preparation, cleaned old duck pieces and bamboo shoot tips are placed in a pot with ample water. After bringing to a boil over high heat and skimming off impurities, the heat is reduced for prolonged slow simmering until the duck meat becomes tender and the soup turns clear. The soup is seasoned only with a small amount of salt to highlight the natural flavors of the ingredients, resulting in a clear, savory broth, soft duck meat, and crisp-tender bamboo shoot tips.
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  Tomato and Egg Soup

  A Chinese soup made with tomatoes and eggs, featuring a savory blend of fresh tomato and fluffy egg strands in a light broth.
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  Anhui Reservoir Turtle

  A dish featuring freshwater turtle from Anhui reservoirs, slow-cooked with ham and chicken for a rich, savory flavor.
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  Old Braised Goose Platter

  Old Braised Goose Platter is a marinated dish assortment, primarily featuring goose meat along with parts such as gizzard, wings, and feet. The goose pieces are first blanched, then simmered in a long-aged master stock made from various spices and soy sauce over low heat until thoroughly flavored and tender. The finished dish has a dark reddish-brown color, with tender meat and a rich braised aroma. It is typically served plated with braised tofu, eggs, or seasonal vegetables.
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  Pickled Cabbage Beef

  A traditional Chinese dish featuring tender beef stir-fried with aged pickled cabbage, offering a tangy and savory flavor.
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  Pork Intestines

  Offal is a dish made primarily from pig intestines, processed through cleaning, boiling, and seasoning. It has a bright color, tender texture, and rich aroma.
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  Braised Pork Ribs with Abalone and Pickled Vegetables

  This dish features pork ribs, abalone, and pickled vegetables as main ingredients. The ribs are first blanched, then simmered together with cleaned abalone and pickled vegetables in a pot with soy sauce, cooking wine, sugar, and other seasonings over low heat until the ribs are tender, the abalone is flavorful, and the sauce is rich. The dish combines the meaty aroma of ribs, the umami of abalone, and the salty-sour taste of pickled vegetables.
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  Tomato and Pork Ball Soup

  A comforting soup made with fresh tomatoes and pork balls, simmered in water until tender. The dish offers a balanced sweet and sour flavor with rich meaty texture.
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  Spicy Stir-Fried Pork with Chili

  Chili Stir-Fried Pork is a home-style dish primarily made with pork and chili peppers. The preparation involves slicing the pork thinly, cutting the chilies into segments, and mincing ginger and garlic. Heat oil in a wok, add ginger and garlic to stir-fry until fragrant, then add the pork slices and stir-fry until they change color. Finally, add the chili segments and quickly stir-fry together, seasoning with an appropriate amount of salt and soy sauce.
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  Green Pepper and Pork Belly with Kelp

  A stir-fry dish featuring pork belly, green peppers, and kelp, seasoned and cooked together for a savory, satisfying meal.
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  Bone Soup Braised Beef Shank

  Slow-cooked beef shank in a rich bone broth, tender and flavorful with aromatic spices.
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  Half Fish Head with Vermicelli Noodles

  This dish features half a fresh fish head as the main ingredient, cooked with wide vermicelli noodles. The fish head is first pan-fried until golden on both sides, then stir-fried with aromatics like scallions, ginger, and garlic. Broth or water is added and brought to a boil, followed by pre-soaked vermicelli noodles. The dish is simmered over medium-low heat, allowing the fish's umami to infuse the broth and the noodles to absorb the flavorful liquid. The result is a rich soup with tender fish meat and smooth, slippery noodles.
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  Huángshān Old Hen Chicken Soup

  Huangshan old hen soup is made with old hen as the main ingredient, combined with ham, mushrooms, goji berries, and slow-cooked. The chicken is from older hens, resulting in firm meat and a clear, delicious broth.
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  Huangshan Stinky Carp

  Huangshan stinky salmon is made from fresh salmon, fermented to develop a unique aroma, then stewed slowly with tofu, chili, and ginger. Microbial fermentation gives it a distinctive flavor. The dish has a light yellow color and tender texture.

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