Close

Grandma Li's Earthy Cuisine

农家菜 · ⭐

No. 36, Santang Road, Changkun Industrial Park, Shajibang Town

Dishes

• 

  Farmhouse Eggplant with Fermented Black Beans

  Farmhouse Eggplant with Fermented Black Beans is a home-style dish primarily made with eggplant and fermented black beans. The eggplant is cut into strips or chunks, then stir-fried or deep-fried until slightly golden. Garlic, ginger, and fermented black beans are sautéed in oil to release their aroma, followed by the eggplant. A mixture of soy sauce, sugar, and a small amount of water is added, and the dish is simmered until the eggplant becomes tender and absorbs the flavors, with the sauce reduced to a rich consistency. The finished dish has a glossy appearance, with soft eggplant and a savory, umami-rich taste from the fermented beans.
• 

  Stir-Fried Donkey Meat with Two Peppers

  Stir-Fried Donkey Meat with Two Peppers is a quick stir-fry dish featuring donkey meat as the main ingredient. Key components include fresh slices of donkey meat, green peppers, and red peppers (or green Sichuan peppercorns and red chilies). The preparation involves marinating the donkey meat slices, then quickly stir-frying them in hot oil with diced green and red peppers, seasoned with basic aromatics like scallions, ginger, and garlic. The finished dish is vibrant in color, with tender donkey meat and a prominent pepper aroma.
• 

  Sichuan Smoked Pork with Garlic Shoots

  A classic Sichuan dish featuring smoked pork and fresh garlic shoots, stir-fried to bring out rich flavors and crisp texture.
• 

  Grandmother's Vegetable Stir-Fried with Free-Range Eggs

  A home-style dish featuring earth eggs and grandmother's vegetable, stir-fried together for a delicate blend of egg tenderness and vegetable saltiness.
• 

  Shandong Bar Chicken

  A traditional Shandong dish made by marinating and air-drying a whole chicken, then stewing it in special seasonings for tender, flavorful meat.
• 

  Sichuan-style Dry Pot Thousand-layer Tofu

  Sichuan-style Dry Pot Thousand-layer Tofu is a dry pot dish featuring thousand-layer tofu (a soy protein product with a chewy texture). The tofu is sliced and stir-fried in a dry pot with pork belly, green and red peppers, onions, and wood ear mushrooms. It is seasoned with classic Sichuan ingredients like chili bean paste, Sichuan peppercorns, dried chilies, ginger, and garlic, highlighting a spicy and numbing flavor. The dish has a bright red color, with the tofu absorbing the savory sauce, resulting in a tender and bouncy texture. It is served and kept warm in the cooking pot.
• 

  Seafood Crab Pot

  A rich stew featuring fresh crab and assorted seafood, simmered in a savory broth with aromatic spices.
• 

  Hunan-style Stir-fried Beef with Green Peppers

  Hunan-style stir-fried beef with peppers is made from fresh yellow beef, quickly stir-fried with green and red peppers, onions, and other vegetables. The beef slices are marinated and then stir-fried with the vegetables to keep the meat tender and the veggies crisp.
• 

  Ox Head Banquet

  Beef head banquet features beef head as the main ingredient, prepared through cleaning, blanching, and slow stewing. The meat is cut into pieces and simmered with spices until tender and flavorful.
• 

  Braised Chicken Feet with Fermented Black Beans

  A savory dish made by slow-cooking chicken feet with fermented black beans, garlic, and ginger in a clay pot for rich flavor and tender texture.
• 

  Fish Roe and Fish Bladder Pot

  Stewed fish roe and fish bladder in a clay pot, using fresh fish roe and fish bladder as the main ingredients, along with ginger slices and green onion segments as seasonings. Slow-cooked in a clay pot, the nutrients and freshness of the fish roe and fish bladder fully infuse into the broth, resulting in a rich and flavorful dish.
• 

  Private Fish Head Royal

  A richly flavored dish made with fresh fish head, slow-cooked with ham, mushrooms, and ginger to create a creamy, savory broth.
• 

  Sweet and Sour Pork with Pineapple

  A classic Cantonese dish featuring crispy fried pork tenderloin tossed in a tangy sweet-and-sour sauce with pineapple, bell peppers, and onions.
• 

  Braised Donkey Meat from Hejian

  A traditional dish made with Hejian donkey meat, slowly braised in soy sauce, sugar, and seasonings until tender and flavorful.
• 

  Braised Donkey Intestine

  A traditional Chinese dish made by slow-cooking donkey intestines in a savory sauce of soy sauce, sugar, and wine.
• 

  Stir-fried腊肉 with Garlic Shoots

  Stir-fried腊肉 with garlic chives is a Chinese home-style dish using cured pork and garlic chives as main ingredients. The pork slices are stir-fried with chopped garlic chives, using the pork's fat to enhance aroma while the chives add freshness. Minimal seasoning is used to preserve the natural flavors.
• 

  Farewell Chicken

  Bawang Bie Ji is a dish featuring a whole chicken, typically tender young or spring chicken, marinated, deep-fried until crispy, then stir-fried with scallions, ginger, garlic, chili, and seasoned with a special sauce to infuse flavor. The finished dish has a bright red color, tender meat, and rich taste.
• 

  Braised Pork with Taro

  A Chinese dish made by slow-cooking pork and taro in a savory sauce until tender and flavorful.

Reviews