Close

San Cha Jian Nong家乐

Home-style Chinese cuisine · ⭐ 4.8

No. 144, Jian'gou Village

Dishes

• 

  Dry-burned grass carp

  Dry-burned grass carp is a Chinese dish featuring grass carp, sliced and pan-fried until golden brown, then stir-fried with scallions, ginger, garlic, and doubanjiang, simmered in water or broth until flavorful, and finally reduced to a rich sauce.
• 

  Dry-Fried Green Beans

  Dry-fried green beans is a home-style dish primarily made with green beans. Through high-heat quick stir-frying, the beans achieve a dry and fragrant texture while maintaining their fresh green color. Garlic and chili are added during stir-frying to enhance the flavor.
• 

  Wild Chicken with Mountain Mushrooms

  Chai Chicken and Mountain Mushroom is a dish featuring柴鸡 and山菇. After blanching, the chicken is stewed with mushrooms, resulting in tender meat and flavorful mushrooms with a rich broth.
• 

  Chicken Stewed with Mushrooms

  Chicken stewed with mushrooms is a nutritious dish primarily made from wild chicken and fresh mushrooms. The method involves cutting the chicken into pieces, placing it together with mushrooms in a stew pot, adding an appropriate amount of water, and slowly simmering until the chicken is tender and the mushrooms are soft and fragrant. Seasoning is added at the end.
• 

  Fried Rose Blossoms

  Fried rose petals is a deep-fried dish made primarily from fresh rose blossoms. After washing, the petals are lightly coated in starch or batter and fried in hot oil until golden and crispy. The dish is crunchy on the outside and tender inside, preserving the delicate fragrance of the roses.
• 

  Rose Cake

  Rose cake is a pastry made primarily from flour and rose petals. The petals are mixed with sugar to form a filling, then wrapped in fermented or non-fermented dough, shaped into rounds, and baked or pan-fried.
• 

  Rose Cake

  Rose cake is a traditional pastry made with rose petals as the filling, featuring a crispy outer crust and a sweet, fragrant interior. To prepare it, fresh rose petals are mixed with sugar and other seasonings to create the filling, which is then wrapped in dough and baked.
• 

  Sichuan pepper sprout

  Sichuan pepper buds are young shoots harvested from Sichuan pepper trees, typically in spring. They are usually blanched and served cold, or stir-fried with meat or vegetables to retain their fresh aroma and mild numbing taste.
• 

  Scallion Pancake

  Scallion pancake is a traditional Chinese pastry made primarily from flour and flavored with chopped scallions. To prepare it, the dough is rolled into a thin sheet, sprinkled with scallions, salt, and oil, then rolled up, flattened into a pancake shape, and pan-fried until golden and crispy. The scallion pancake has a crispy exterior and tender interior with a fragrant onion aroma—it can be enjoyed as breakfast or as a tea-time snack.
• 

  Tomato Beef Shank Stew

  Tomato beef stew is a home-style dish primarily made with beef brisket and tomatoes. The preparation typically involves simmering the beef brisket until tender, then adding tomatoes and other seasonings to slowly cook until the sauce becomes rich and flavorful.
• 

  Sour Vinegar Potato Shreds

  Sour potato shreds is a home-style dish primarily made with potatoes. The preparation involves slicing potatoes into thin strips, stir-frying garlic slices and dried chilies, then quickly tossing in the potato strips. Finally, vinegar and a适量 of salt are added for seasoning, and chopped green onions are sprinkled on top before serving to enhance aroma.
• 

  Chinese Toon Tree Egg

  Fragrant sprout egg is a home-style dish primarily made with fresh fragrant sprout buds and eggs. The preparation is simple: chop the fragrant sprouts, mix them with beaten eggs, add an appropriate amount of salt, stir well, then fry in hot oil until cooked through.

Reviews