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Xuyuan

农家菜 · ⭐ 3.9

No. 2, Wangbai Road, Waigang Town

Dishes

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  富贵芥末味大虾球

  Large shrimp balls coated in a special mustard sauce, tender and refreshing with a strong mustard aroma, seasoned with garlic, ginger, and scallions for a golden appearance.
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  Stir-fried Local Eggs

  Stir-fried local eggs is a Chinese home-style dish made with local eggs and vegetables such as green peppers and red peppers, stir-fried over medium heat. It has a fresh and tender texture with a rich flavor.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Benshang Braised Pork

  This Shanghai-style braised pork belly uses fatty pork belly as the main ingredient, blanched to remove odor, then slowly stewed with soy sauce, sugar, cooking wine, scallions, and ginger to achieve a soft, tender texture and bright red color.
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  Steamed Eel

  A dish made by steaming fresh eel with ginger and scallions, resulting in a tender and naturally flavorful seafood delicacy.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Stone Pot Taro

  A dish made with taro cooked in a stone pot, featuring soft and sweet taro with aromatic flavors.
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  Braised Country Chicken

  Braised free-range rooster is a Chinese dish featuring free-range chicken as the main ingredient. The chicken is cut into pieces, blanched to remove odor, then stir-fried with葱,姜,蒜, star anise and other spices. Soy sauce, cooking wine, sugar and water are added for slow stewing until the meat is tender and flavorful.
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  Braised Big Bream

  A traditional Chinese dish made by slow-cooking a large bream fish with soy sauce, sugar, and aromatics until tender and flavorful.
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  Alcohol-Infused Meatballs

  A traditional Chinese dish made of seasoned pork balls cooked in oil or steam, infused with alcohol for a distinctive flavor.
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  Pickled Cabbage and Pork Noodles

  Snow菜 Meat Noodles is a traditional noodle dish primarily made with noodles, pickled mustard greens (snow菜), and pork strips. The preparation involves slicing pork into thin strips, chopping the pickled mustard greens, stir-frying them together with seasonings, and then mixing with cooked noodles to create a fresh, fragrant, and satisfyingly crisp texture.
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  Pigeon Soup

  Pigeon soup is primarily made with pigeon, combined with nourishing ingredients such as goji berries and red dates, and slowly stewed. The broth is clear and bright, the meat is tender and flavorful, fully capturing the essence of the ingredients.
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  Blackened Softshell Turtle Rice

  Blackened softshell turtle rice is made with softshell turtle, rice, and various seasonings, stir-fried and mixed with rice. It has a fresh and tender texture with a rich flavor.

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