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Youkoufu Rural Cuisine (Xin Si Ping Highway Branch)

农家菜 · ⭐ 4.3

Nos. 501–505, Xinsiping Highway

Dishes

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  Braised Yellow Croaker in Scallion Oil

  Fresh yellow croaker is slowly braised with scallion oil, resulting in tender fish and rich aroma.
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  Ginseng Stewed Young Pigeon

  A nourishing dish featuring young pigeon stewed with ginseng and other ingredients, resulting in a delicate, savory broth.
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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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  Premium Sauce-Braised Fish Head King

  Fresh fish head cooked in a special premium sauce, tender and richly flavored.
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  Preserved Vegetable Pancake

  Plum blossom cake is a type of dough food made primarily from plum blossom and flour. After soaking the plum blossom, it is chopped and mixed with minced pork, seasoned as filling, then wrapped in fermented or unfermented dough, shaped into round cakes, and pan-fried until golden brown on both sides.
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  Jiangnan Braised Pork

  Jiangnan braised pork uses pork belly as the main ingredient, blanched and then stewed with rock sugar, light soy sauce, dark soy sauce, cooking wine, ginger slices, and star anise until tender and glossy.
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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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  White Water Fish

  A dish made by boiling fresh carp in clear water, resulting in tender fish meat and a mild, savory broth that highlights the natural flavor of the fish.
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  Bamboo Forest Poached Chicken

  A delicately poached chicken dish from bamboo forests, served chilled with ginger and scallion sauce for a fresh, savory taste.
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  Braised Pork Intestines

  Braised pork intestines is a traditional dish with pork intestines as the main ingredient. First, clean the intestines thoroughly, cut them into segments, and place them in a pot. Add seasonings such as soy sauce, sugar, and cooking wine, then slowly simmer to allow the intestines to fully absorb the broth, resulting in a glossy red appearance.
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  Jinyun Burnt Cake

  Jinyun Burnt Cake is a traditional snack from Jinyun, Zhejiang, made with flour and pickled mustard greens, filled with pork, shaped into a flat cake, and baked over charcoal until crispy outside and tender inside.
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  Braised Pork with Lychee-Pu Taro

  Lipu taro braised pork is a dish using pork belly and Lipu taro. Pork is blanched, then stewed with seasonings until tender. Taro slices are placed at the bottom of a bowl, followed by neatly arranged pork. After steaming, it's inverted so the pork skin faces up, presenting a glossy red color and soft, glutinous texture.
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  Cordyceps and Black Chicken Soup

  A nourishing soup made with black chicken and cordyceps, known for its health benefits and delicate flavor.
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  Crab Roe Vermicelli Stew

  Crab roe vermicelli stew is a dish primarily made with crab roe and vermicelli. After being soaked in hot water, the vermicelli is mixed with fresh crab roe and cooked slowly with chicken stock or broth. The finished dish features tender, smooth vermicelli, rich crab roe flavor, and a deeply savory broth.
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  Chenpi Oil-Braised Shrimp

  Shrimp stir-fried in oil with dried tangerine peel for a fragrant, savory flavor.
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  Black Pig Meatball Steamed Crab

  Black pig meatballs steamed with crab, creating a rich and savory dish that highlights the delicate flavor of both ingredients.

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