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Nong Jia Tu Cai Guan · Quzhou Cuisine (Huanggu Shanlu Branch)

农家菜 · ⭐ 4.3

No. 3-8 Huanggushan Road, 1st Floor (50 meters north of Wuxin Hotel)

Dishes

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  Homestyle Stir-Fried Pork

  Farmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
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  Farmhouse Stir-Fried Noodles

  A hearty dish made by stir-frying rice noodles with vegetables and meat, popular in rural Chinese households.
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  Homestyle Braised Pork Belly

  Farmhouse Braised Pork is a classic dish made primarily from pork belly, carefully prepared through multiple steps including stir-frying and braising. It features a bright red color, tender and juicy meat, and is enhanced with just the right amount of caramelized sugar and seasonings. After slow stewing, the pork belly fully absorbs the sauce, delivering a rich, savory flavor.
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  Double Pepper Fish Head

  Double Pepper Fish Head is made with fresh fish head as the main ingredient, stir-fried with green and red peppers. The fish head is marinated, then pan-fried until golden brown, and then stir-fried together with sliced double peppers. Appropriate seasonings are added and simmered to allow the fish head to absorb the flavors while keeping the peppers fresh and fragrant.
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  Shredded Potatoes

  Shredded potatoes is a home-style dish primarily made from potatoes. The preparation involves washing and peeling the potatoes, slicing them into thin strips, then stir-frying with oil. Typically, garlic and chili are added to enhance the aroma, and salt is used for seasoning at the end.
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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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  Kaihua Clear Water Fish

  Fresh fish from clear streams in Kaihua is steamed simply with ginger and scallions, preserving its natural flavor and tenderness.
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  Handmade Tofu

  Handmade tofu is made by soaking soybeans, grinding them into pulp, filtering, boiling, and adding a coagulant. No chemical additives are used, preserving the natural flavor of soybeans. The tofu has a delicate texture and tender taste, suitable for direct consumption or cooking.
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  Hangzhou Braised Duck

  A traditional Zhejiang dish featuring duck braised in a rich, aromatic sauce until tender and flavorful.
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  石锅肉沫豆腐

  石锅肉沫豆腐是一道以嫩豆腐和猪肉末为主要食材的菜肴。豆腐切块后放入烧热的石锅中，加入炒香的肉末，再调入酱油、豆瓣酱等调料，翻炒均匀后加水焖煮片刻，使豆腐充分吸收肉末的香味。
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  Sweet and Sour Pork

  Sweet and sour pork is a Chinese dish primarily made with pork tenderloin. The tenderloin is sliced or cut into strips, marinated, coated in a starch mixture, then deep-fried until golden and crispy. It is then quickly stir-fried with a prepared sweet and sour sauce (made from sugar, vinegar, soy sauce, water, and starch) to evenly coat the meat pieces with a rich, tangy, and sweet sauce.
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  Quzhou Three Threads

  A Zhejiang dish made with pork tenderloin, carrot, and green pepper, sliced into thin strips and stir-fried for a fresh, savory flavor.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Fermented Black Vegetable Stewed Chicken Feet

  A savory dish featuring chicken feet and fermented black vegetables, slowly stewed to perfection for a rich, umami flavor.

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