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Xiang Yu Nong Jia Cai (Lao Yu Hang Store)

农家菜 · ⭐ 4.3

No. 73, Yuhang Road, Yuhang Subdistrict (ground-floor commercial space of Jingrui Yulan Bay)

Dishes

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  Gushì Old Goose Pot

  A hearty dish featuring aged goose slowly stewed with spices and secret sauce, resulting in tender meat and rich broth.
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  Grandmother's Vegetable Stir-Fried with Eggs

  Grandmother's vegetable stir-fried with eggs is a home-style dish, primarily made with fresh, tender eggs and uniquely flavored grandmother's vegetables. The preparation is simple: first, scramble the eggs, then mix in the chopped grandmother's vegetables, and finally quickly stir-fry in hot oil until cooked through.
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  Pan-fried Sea Bass

  A dish featuring fresh sea bass pan-fried with ginger, garlic, and vegetables, resulting in a savory and aromatic flavor.
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  Hand-grabbed扇子骨

  Hand-held spare ribs is a dish featuring pork spare ribs as the main ingredient, marinated and then stewed or braised until the bones are tender and the meat is soft. Typically seasoned with scallions, ginger, star anise, and soy sauce for rich flavor.
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  Bamboo Forest Free-Range Chicken Stewed Over Firewood

  Free-range chicken from bamboo forest slowly stewed over firewood, resulting in tender meat and rich broth.
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  Baked Flatbread

  Fire cake is a flour-based food made by kneading, resting, and rolling dough into round flatbreads, then baking until the surface is slightly charred and the inside is soft. It can be eaten alone or filled with meat and vegetables to make a sandwich.
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  Smoked Bamboo Shoots with Preserved Pork

  Smoke-dried bamboo shoot and cured pork is a traditional dish, primarily made with smoked bamboo shoots and cured pork. The preparation involves soaking the smoke-dried bamboo shoots in advance, then stewing them together with the cured pork until the ingredients are fully blended and the flavor becomes rich and mellow.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Preserved Meat Hot Pot

  A Chinese dish featuring preserved meats like sausage and bacon, simmered with vegetables or tofu for a rich, savory flavor.
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  Sour Cabbage Black Fish

  Sour cabbage black fish is a dish made primarily with black fish and sour cabbage. Black fish slices are marinated with rice wine and salt, while sour cabbage is cut into pieces. Heat oil in a pan, stir-fry the sour cabbage first, then add broth or water to boil. Add the black fish slices and cook until done, then season.
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  Sour and Spicy Soup

  Hot and sour soup is a Chinese soup dish primarily made with ingredients such as wood ear mushrooms, tofu, eggs, and pork. The preparation involves slicing the ingredients and using either broth or water as a base, then adding vinegar and chili to create a tangy and spicy flavor. Finally, the soup is thickened with a slurry to achieve a rich, viscous consistency.
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  Wild Pine Mushroom and Tender Pork Soup

  A delicate soup featuring wild pine mushrooms and tender pork, gently simmered in clear broth for a fresh and savory taste.
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  Fish Ball and Pork Soup Pot

  A comforting soup pot featuring fresh fish balls and tender pork slices, simmered with vegetables in a light, savory broth.

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