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Gui Xi Shan · Mountain Cuisine (Xie Tang Old Street Branch)

农家菜 · ⭐ 4.8

Buildings 20, Floors 1–2, Xietang Old Street, Songtao Street

Dishes

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  Ancient Method Xishan Tofu

  A traditional Chinese dish featuring soft tofu slowly simmered with Xishan flavors, resulting in a rich and savory taste.
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  Xishan Traditional Stewed Fish Head

  Fresh fish head stewed with ginger, garlic, and fermented bean paste in a slow-cooked method, resulting in tender meat and rich broth.
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  Fragrant Mountain Stewed Tofu

  A hearty dish of soft tofu stewed slowly with pork, peppers, and onions over a traditional clay stove, delivering rich, savory flavors.
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  Organic Fish Head

  Fresh organic fish head simmered with ginger, scallions, and garlic to create a rich, creamy broth and tender fish meat.
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  Cinnamon Fragrant Pork

  A Chinese dish featuring braised pork belly infused with cinnamon and spices, resulting in a rich, aromatic flavor.
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  Stir-Fried Free-Range Chicken with Traditional Cold-Pressed Rapeseed Oil

  A traditional Chinese dish featuring free-range chicken stir-fried in cold-pressed rapeseed oil, delivering rich flavor and natural aroma.
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  Osmanthus Cake

  Osmanthus cake is a traditional dessert made primarily from glutinous rice flour and osmanthus flowers. The ingredients are mixed together and steamed during preparation, resulting in a fragrant aroma of osmanthus and a soft, sticky texture.
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  Quick-Salted Wooden Barrel Mandarin Fish

  Quick-Salted Wooden Barrel Mandarin Fish is a traditional cured fish dish. It primarily uses fresh large mandarin fish (Siniperca chuatsi), which undergoes a quick salting process and is sealed for curing in a specially made wooden barrel. During preparation, the cleaned fish is evenly coated inside and out with salt and spices, then placed in a barrel lined with bamboo or lotus leaves, layered, and pressed with heavy stones. The barrel's breathability and pressure accelerate the curing process, allowing the fish to absorb flavor and develop a unique fermented taste in a relatively short time, resulting in firm, savory meat. Before serving, it is typically rinsed and then steamed or pan-fried.
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  Meat Sauce Wild Bamboo Shoots

  A dish made with wild bamboo shoots stir-fried with minced pork or ham, offering a savory and tender flavor.
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  Suzhou-style Sweet and Sour Pork

  A classic Suzhou dish featuring crispy fried pork tenderloin tossed in a tangy sweet and sour sauce made from tomato ketchup, sugar, and vinegar.
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  Fresh Pepper White Fish

  A Chinese dish featuring fresh green peppers and white fish, stir-fried together for a tender, savory flavor with a mild spicy kick.
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  Huangshan Stone Ear with Local Eggs

  Huangshan stone ear and free-range egg dish made by mixing washed stone ears with beaten eggs, seasoned and stir-fried lightly with minimal oil to preserve natural flavors.
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  Huangshan Stinky Guilin Fish

  Huangshan Stinky Mandarin Fish is made primarily from fresh mandarin fish, which is marinated and fermented to develop a distinctive aroma. The fish is then pan-fried until the skin is crispy and simmered with seasonings. The unique flavor of the fish is achieved through microbial fermentation during the preparation process.
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  Stewed Ecological Softshell Turtle

  Yellow-braised ecological turtle is made with fresh turtle as the main ingredient, combined with various spices and seasonings, carefully cooked to make the turtle meat tender, the soup rich and flavorful, and the color golden yellow.

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