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Village Restaurant

江浙菜 · ⭐ 3.7

Baliqiao Bridge, Xinwei Village

Dishes

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  Mixed Small Fish

  Small mixed fish is a dish featuring various small fish, common in coastal areas. Fresh small fish are cleaned, marinated with salt and cooking wine, then cooked by frying, pan-frying, or boiling to retain their tender texture.
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  Preserved Mustard Greens Braised Pork

  Meigancai Braised Pork is a dish primarily made with pork belly and meigancai (fermented black mustard greens). The pork belly is cut into pieces, blanched to remove any odor, then simmered together with rehydrated meigancai. Seasonings such as soy sauce and sugar are added, and the dish is slowly stewed until the pork becomes tender and the meigancai absorbs the flavors.
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  Sichuan-style Boiled Tripe

  Sichuan-style braised pig kidneys with scallions, ginger, garlic, and chili; sliced kidneys blanched to remove odor, then stir-fried with aromatics and simmered in broth for a tender, flavorful dish.
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  Stir-Fried Intestines

  A Chinese dish made by stir-frying pig intestines with vegetables like green peppers and onions, resulting in a flavorful and crunchy texture.
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  Pork head meat

  Pork head meat is a dish made primarily from pig's head. Typically, the pig's head is cleaned thoroughly and then simmered or braised with seasonings to make it flavorful and tender. It is sliced and served on a plate, often as a cold appetizer or hot main course.
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  Pork Brain Tofu

  A Chinese dish made with pork brain and tofu, gently simmered to create a smooth and nutritious texture.
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  Braised Eel

  A Chinese dish made by braising fresh eel in a savory sauce of soy sauce, sugar, and wine until tender and glossy.
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  蒸臭豆腐

  蒸臭豆腐是一道以豆腐为主要食材，经过发酵处理后蒸制而成的菜肴。制作时将发酵后的臭豆腐放入蒸锅中蒸熟，使其口感软嫩，同时保留独特的风味。
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  Sauce-Braised Snails

  A Sichuan dish made by stir-frying snails with fermented bean paste, chili, and garlic for a spicy and savory flavor.
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  Sauced Duck

  Sauce duck is made from duck meat, marinated and then stewed in a sauce of soy sauce, sugar, and spices. It has a bright red color, tender meat, and rich flavor.
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  Fish Roe and Fish Maw with Braised Greens

  This dish features fish roe, fish maw, and leafy greens as main ingredients. The fish roe and maw are cleaned and prepared, with the maw blanched to remove any fishy odor. Greens (such as bok choy or Chinese flowering cabbage) are washed and set aside. Heat oil in a wok, sauté ginger and garlic until fragrant, then add the fish roe and maw for a quick sear. Add cooking wine, soy sauce, sugar, and an appropriate amount of broth or water, and simmer until the flavors are absorbed. Finally, add the greens and cook until tender, allowing the sauce to reduce. The finished dish has a rich reddish-brown color, with plump fish roe, tender and springy fish maw, and greens infused with the savory broth.

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