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Yang's Small Courtyard Farmhouse Cuisine

特色菜 · ⭐ 4.8

No. 88, Yangjia Dawan, Lu Fang Village, Yong'an Street

Dishes

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  Farmhouse Duck

  Farmhouse Duck features tender duck meat slow-cooked with vegetables in a savory sauce, reflecting rustic Chinese home cooking.
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  Homestyle Chicken Soup

  Homestyle chicken soup made with free-range chicken, ginger slices, and green onions, slowly simmered in clear water to create a rich broth that preserves the chicken's natural flavor.
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  Homestyle Burned Chicken

  Farm-style braised free-range chicken is a home-style dish made with fresh free-range chicken pieces, stir-fried with scallions, ginger, and garlic, then slowly simmered with water and seasonings until tender and flavorful.
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  Tǔcái Fish and Lotus Root Hot Pot

  A hearty hot pot featuring tender fish and crisp lotus roots, simmered in a rich broth with aromatic spices.
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  Stewed Yellow Croaker with Beef Shank

  Stewed Yellow Croaker with Beef Shank is a Chinese dish made with Yellow Croaker and beef shank, cooked by stewing. The fish meat is tender, the beef shank is soft, and the broth is rich.
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  Yellow Catfish and Tofu Soup

  A savory soup made with yellow catfish and soft tofu, gently simmered with ginger and scallions for a rich, nourishing flavor.
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  Salted Fish and Shrimp

  A Chinese dish made with small fish and shrimp, seasoned with salt and pepper, then fried until crispy and served with a savory, slightly spicy flavor.
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  Steamed Eel in Pickled Chili Sauce

  A spicy and aromatic dish made by steaming eel with pickled chili, garlic, and ginger, popular in Sichuan cuisine.
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  Special Beef Bone Hot Pot

  A hearty dish featuring beef bones simmered with vegetables like potatoes and carrots, served in a small pot for rich flavor and comfort.
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  Bamboo Bone Lotus Root Soup

  Pork knuckle and lotus root soup uses pork knuckles and lotus roots as main ingredients. After blanching the knuckles, they are simmered with lotus roots in water for several hours until the bones are tender and the lotus slices soft, yielding a clear or slightly milky broth with a delicious flavor.
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  Braised Eel in Brown Sauce

  Braised eel is a dish made primarily with eel, seasoned with scallions, ginger, garlic, and other spices, then braised to perfection. The eel meat is tender, and after braising, it has a bright red color and rich, savory sauce.
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  Braised Yellow Catfish

  A Chinese dish made by braising yellow catfish with soy sauce, sugar, and aromatics until tender and flavorful.
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  Fish with Pig Intestines

  Fechang Yu is a dish featuring pork intestines and fish as main ingredients, typically prepared by cleaning fresh pork intestines and cooking them with fish slices or whole fish. The intestines are blanched to remove odor, then stir-fried with spices and simmered together with the fish to blend flavors. Some recipes add fermented bean paste, chili, ginger, and garlic for enhanced taste.
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  Crispy Lotus Root Meatballs with Rice Crackers

  A dish made of lotus root and pork meatballs, coated with crispy rice crackers and deep-fried for a satisfying crunch and tender interior.
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  Air-dried Crucian Carp

  A traditional dish made by salting and air-drying fresh crucian carp, resulting in a flavorful, firm texture often used in stews or pan-frying.
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  Fish Head and Pork Rib Stew

  A savory dish made by stewing fish head and pork ribs together, resulting in a rich, flavorful broth.
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  Eel and Pork Rib Stew

  A traditional Chinese dish combining eel and pork ribs, slow-cooked to tender perfection with rich, savory flavors.

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