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Hong A San Farmhouse · Private Cuisine (Jiulong Lake Store)

农家菜 · ⭐ 4.2

Gaowu, Changshou Village

Dishes

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  Jiulonghu Fish Head

  Fresh carp head stewed with ginger, scallion, and chili, resulting in a creamy broth and tender fish meat.
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  Winter Bamboo Shoots with Preserved Vegetables

  A traditional Chinese dish made from winter bamboo shoots and preserved vegetables, stir-fried to bring out a crisp texture and savory flavor.
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  Stir-fried River Shrimp

  Oil-burst river shrimp is a dish primarily made with river shrimp as the main ingredient. First, clean the river shrimp and drain off the water. Then, heat a wok with cold oil; once the oil temperature rises, quickly stir-fry the river shrimp until they change color. Finally, add minced scallions, ginger, garlic, cooking wine, soy sauce, and other seasonings, stir well, and serve.
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  Immortal Chicken

  Immortal Chicken is a dish made with chicken as the main ingredient, combined with various seasonings and辅料. Key ingredients include whole chicken or pieces, ginger slices, green onions, garlic cloves, star anise, and Sichuan peppercorns. First, blanch the chicken to remove odor, then stir-fry the spices in oil, add soy sauce, cooking wine, sugar, and simmer until flavorful, finally reduce the sauce. The finished dish has a bright red color and tender chicken.
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  Bamboo Shoot Roast Pork

  A dish made by roasting pork with fresh bamboo shoots, resulting in tender meat and crisp bamboo slices.
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  Braised Beef Tail

  Braised beef tail is a dish featuring beef tail as the main ingredient, simmered with scallions, ginger, star anise, and other spices after blanching to remove odor, then seasoned with soy sauce, sugar, and cooking wine for slow cooking until tender and flavorful.
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  Homemade Spring Rolls

  Homemade spring rolls are made by wrapping fresh vegetables, pork, and vermicelli in thin dough and deep-frying until crispy. They offer a satisfying crunch and savory filling.
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  Scallion Oil Fenghua Taro

  A classic Zhejiang dish featuring Fenghua taro stir-fried with scallions and garlic in hot oil, offering a soft, savory flavor.
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  Sautéed Clams on Iron Plate

  Sautéed clams on a hot iron plate, using fresh clams washed and stir-fried with garlic, ginger, and scallions to absorb flavors. The high heat locks in freshness, making the meat firm and elastic.
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  Green rice ball

  Green rice balls are made by mixing艾草汁 or浆麦草汁 with glutinous rice flour to form the skin, filled with red bean paste, salted egg yolk, or meat floss, then steamed.

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