Close

Nature's Farm

农家菜 · ⭐

Southeast side of Junfa 1st Road, Dongkeng Town (next to Changsheng Sports Equipment Factory)

Dishes

• 

  Dongkeng Natural Roast Chicken

  Dongkeng Natural Roast Chicken uses premium free-range chicken marinated with secret spices and slow-roasted to perfection, resulting in tender, juicy meat with a crispy skin and rich aroma.
• 

  Cucumber and Century Egg Salad

  A refreshing cold dish made with cucumber and century egg, tossed in a savory dressing of garlic, vinegar, soy sauce, and sesame oil.
• 

  Sichuan Spicy Chicken Wings

  Sichuan Spicy Chicken Wings is a classic Sichuan dish primarily using chicken wing mid-joints. The wings are first marinated for flavor, then deep-fried until the skin is golden and crispy. In a hot wok, a generous amount of dried chili peppers, Sichuan peppercorns, garlic slices, and ginger slices are stir-fried until fragrant. The fried chicken wings are then tossed back into the wok and quickly stir-fried to coat them evenly with the seasonings. The finished dish has a bright red color, with crispy exterior and tender interior, delivering a numbing, spicy, and aromatic flavor profile dominated by chili and Sichuan pepper.
• 

  Boiled Beef Steak

  Boiled Beef Steak is a Sichuan dish made primarily from beef tenderloin or shank, sliced thick. The beef slices are marinated with egg white, starch, and cooking wine, then quickly blanched in boiling water until they change color. In a separate pot, heat oil to sauté ginger, garlic, and dried chili peppers, add broth or water and bring to a boil. Blanched bean sprouts and leafy vegetables are cooked and placed at the bottom of a bowl. The beef slices are arranged over the vegetables, hot broth is poured over, and then topped with Sichuan peppercorns, chili powder, and minced garlic before sizzling hot oil is poured over to release aromas. The dish features tender beef and a bright red broth.
• 

  Huai Salt Baked Duck Tongue with Pork Tripe and Pork Chop

  This dish features duck tongue, pork tripe, and pork chop as main ingredients. The duck tongue and tripe are cleaned, and the pork chop is cut into pieces. They are marinated with Huai salt (a type of coarse sea salt) and spices. The ingredients are then placed in a clay pot or baking dish, covered with a thick layer of Huai salt, sealed, and baked until fully cooked. During baking, the salt and aromas penetrate the ingredients, resulting in tender duck tongue, chewy tripe, and juicy pork chop, all infused with a savory flavor.
• 

  Radish

  Radish is a common root vegetable used in soups, stir-fries, or salads. It has a crisp texture and mild sweetness, often paired with meat or eaten alone.
• 

  Garlic Stir-Fried Loofah

  Loofah sliced and stir-fried with garlic, fragrant with garlic, tender and sweet, refreshing texture.
• 

  Steamed Golden Scallops with Garlic Vermicelli

  This dish features fresh golden scallops as the main ingredient, topped with pre-soaked vermicelli and a generous amount of minced garlic. Using the scallop shell as a container, the vermicelli is placed at the bottom, followed by the scallop meat, and then covered with garlic sauce. It is steamed for several minutes until cooked. After steaming, it is often drizzled with hot oil and sprinkled with chopped scallions for added aroma. Key ingredients include golden scallops, vermicelli, garlic, cooking oil, and scallions. The steaming method highlights the tenderness of the scallop and the rich aroma of garlic.
• 

  Dipping Sauce

  A dipping sauce is a seasoned condiment used to accompany food, primarily made by mixing soy sauce, vinegar, garlic paste, chili oil, cilantro, and green onions. Additional ingredients such as sugar, sesame seeds, or crushed peanuts can be added according to taste. The preparation method involves thoroughly mixing all the ingredients until well combined.
• 

  Soy Sauce King Goose Intestine

  Soy Sauce King Goose Intestine is a classic Cantonese marinated dish. It primarily uses the middle section of fresh goose intestines, which are thoroughly cleaned and then simmered in a special 'Soy Sauce King' brine made from light soy sauce, dark soy sauce, rock sugar, star anise, cinnamon, bay leaves, and other spices until fully flavored. The finished goose intestines have a crisp and springy texture, a glossy dark red-brown color, and a savory taste with a hint of sweetness and complex spice aromas. It is typically sliced and served cold or slightly warm, representing a signature item in Cantonese roasted and marinated meats.
• 

  Iron Pot Stewed Goose (5.5 Jin)

  Iron Pot Stewed Goose is a traditional Northeastern Chinese stew. The main ingredient is a whole goose weighing approximately 5.5 jin (about 2.75 kg). Key components include goose meat, potatoes, glass noodles, and Chinese cabbage. The cleaned goose is chopped into pieces and stir-fried in an iron pot with scallions, ginger, star anise, and other aromatics until fragrant. Soy sauce and other seasonings are added for color. Then, ample water is added, brought to a boil over high heat, and simmered over medium-low heat for an extended period until the goose meat becomes tender and flavorful. Potatoes, glass noodles, and cabbage are added later in the cooking process and stewed until the broth is rich and the ingredients are fully infused with flavor. The finished dish features tender meat, flavorful vegetables, and a hearty broth.
• 

  Master Chef Fried Rice

  Shi Shen Fried Rice is a dish made with rice, eggs, ham, peas, and carrots. Cook rice first, then stir-fry beaten eggs, followed by diced ham, peas, and carrots. Season to taste.

Reviews