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Tianmei Farmstead Clay Pot Chicken

小吃快餐 · ⭐ 3.5

Zhujingkan (Jinjiling), Fifteenth Community, Zhucun Village, Zhucun Subdistrict

Dishes

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  Braised Squab

  Squab is made from young pigeons that have not yet fully grown. After slaughter, plucking, and cleaning, the meat is prepared through marinating, roasting, or stewing. The main ingredient is squab, often enhanced with seasonings such as ginger, scallions, and cooking wine.
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  Chilled Sweet and Sour Pork

  Crispy pork in cold sweet and sour sauce, made with tenderloin, marinated, fried, then tossed in a tangy sauce of tomato ketchup, sugar, and vinegar. Reddish-gold in color, crispy outside and tender inside, even more refreshing when chilled.
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  Chilled Sweet and Sour Pork

  Ice-cold Sweet and Sour Pork is an innovative dish featuring pork belly as the main ingredient. After marinating, the meat is deep-fried until golden and crispy. It is then served with a specially prepared sweet and sour sauce and finished with an ice-chilling process to create a unique texture.
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  Hand-Pressed Rural Pork Meatballs

  Fresh pork leg meat is hand-pounded into paste, mixed with scallions, ginger, egg, and a touch of starch, then shaped into balls and boiled until tender—deliciously chewy and full of rustic flavor.
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  Braised Sauce Lotus Root Cakes

  Lotus root cakes made from lotus root, minced pork, and flour. The lotus root is chopped and mixed with minced pork and seasonings, shaped into small patties, pan-fried until golden brown on both sides, then topped with a savory braised sauce. Crispy outside, tender inside, with crisp lotus root and rich sauce flavor.
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  Pig's stomach

  Pork stomach is a dish made from the stomach of a pig. To prepare it, the pork stomach is thoroughly cleaned and then typically marinated with seasonings to enhance its flavor. It can then be cooked using various methods such as stewing, stir-frying, or braising. After cooking, the pork stomach has a chewy yet tender texture, and when paired with suitable seasonings, it delivers a rich and flavorful taste.
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  Clay Pot Braised Pig Skull

  Pig skull is blanched, then simmered slowly in a clay pot with seasonings for several hours until tender. The dish has a rich red hue and deep aroma.
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  Clay Pot Braised Chicken

  A traditional Chinese dish featuring chicken slowly braised in a clay pot with spices, resulting in tender and flavorful meat.
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  Braised Duck with Perilla

  Braised duck with perilla leaves, a fragrant and savory dish from Jiangnan region.
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  Lotus Leaf Steamed Pork Balls

  A traditional Chinese dish featuring pork meatballs steamed in lotus leaves, offering a delicate flavor and aromatic freshness.
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  Sour Cabbage Stir-Fried Intestines

  Sour cabbage stir-fried with intestines is a dish primarily made with sour cabbage and pig intestines. After thorough cleaning and boiling, the intestines are stir-fried together with the sour cabbage, allowing the tangy aroma of the cabbage to blend harmoniously with the rich flavor of the intestines, creating a unique taste.
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  Copper Pot Roast Chicken

  A traditional dish made by slow-roasting a whole chicken in a copper pot with a secret sauce and spices, resulting in tender, flavorful meat with a slightly crispy skin.
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  Golden Handmade Tofu

  A dish made with fresh tofu shaped by hand and deep-fried until golden, served crispy on the outside and tender within, often with a savory sauce or broth.

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