Jinshui Lou Tai Cultural Farm (Shatou Street Branch)
农家菜 · ⭐ 4.4
No. 1 Beidi Road (Self-compiled), Hengjiang Village, Shatou Subdistrict
Dragon Mate tips
If you are traveling in China to visit Guangzhou, this restaurant is worth a stop for great food. This restaurant is located at No. 1 Beidi Road (Self-compiled), Hengjiang Village, Shatou Subdistrict. It is a 农家菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Three-Cup Roasted Chicken, Ginger Milk Custard, Stir-Fried Acidic Lotus Stem with Garlic.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Guangzhou
- Category: 农家菜
- Rating: 4.4
- Address: No. 1 Beidi Road (Self-compiled), Hengjiang Village, Shatou Subdistrict
- Popular dishes: Three-Cup Roasted Chicken, Ginger Milk Custard, Stir-Fried Acidic Lotus Stem with Garlic, Spicy Pig Intestines, Beef Shank Sauce Steamed Chencun Rice Noodles
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Dishes
Three-Cup Roasted ChickenA traditional Cantonese dish made with chicken simmered in a blend of soy sauce, rice wine, and sesame oil, resulting in rich, savory flavors.
Ginger Milk CustardGinger milk pudding is a dessert made primarily from fresh milk and ginger. To prepare it, ginger juice is extracted and heated to just below boiling point, then quickly poured into cooled milk. The enzyme in the ginger juice causes the milk to coagulate into a jelly-like consistency without the need for any additional coagulants. The finished product has a delicate, smooth texture with a subtle spicy aroma from the ginger.
Stir-Fried Acidic Lotus Stem with GarlicA refreshing stir-fry dish made with tender lotus stems and garlic, seasoned with vinegar and a touch of sugar for a tangy, savory flavor.
Spicy Pig IntestinesA spicy dish made with pig intestines, simmered in a flavorful sauce of chili, Sichuan pepper, and fermented bean paste.- Beef Shank Sauce Steamed Chencun Rice NoodlesA Cantonese dish featuring soft Chencun rice noodles steamed with tender beef shank and savory sauce.
Straw-Field Original Flavor Imperial Concubine ChickenStraw-Field Original Flavor Imperial Concubine Chicken is a traditional dish featuring a whole chicken cooked with straw. The chicken is cleaned, marinated with basic seasonings like salt, ginger, and scallions, then wrapped or smoked over fresh straw during cooking. This process imparts a unique, natural smoky aroma and a subtle sweetness from the straw into the tender, golden-brown meat. It is typically served whole and torn or cut into pieces for eating.
Delicate Four Joy PastriesA traditional Chinese pastry set featuring four distinct flavors, made with glutinous rice flour, red bean paste, lotus seed paste, sesame, and nuts, steamed or fried to perfection.
Clam and Pearl Fish BallsA Cantonese dish made with fresh carp meat and clams, forming tender fish balls often steamed or served in soup to preserve natural flavors.
Wild VegetablesWild vegetables refer to edible plant shoots, leaves, or roots collected from natural environments. Common types include purslane, dandelion, shepherd's purse, and ferns. They are typically washed, blanched to remove bitterness, then stir-fried, dressed cold, or made into soup while preserving their natural flavor.
Preserved Tangerine Peel and Ginger Braised GooseGoose braised with preserved tangerine peel and ginger, resulting in a rich, aromatic dish with balanced savory flavors.
Two-Style Sea BassA Chinese dish featuring sea bass prepared using two methods—steaming and braising—for a rich, layered flavor experience.
Fresh Flower Pepper Fish SlicesA Sichuan dish featuring tender fish slices tossed with fresh flower pepper and aromatic seasonings, delivering a spicy and numbing flavor.