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Old Villager's Kitchen - Clay Pot Rice

农家菜 · ⭐ 4.5

No. 998, Shuangshan Street

Dishes

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  Fish and Lamb Delicacy

  A luxurious dish combining fresh fish and tender lamb, slowly simmered to create a rich, savory broth with balanced flavors.
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  Northeastern Pig-Killing Dish

  Northeastern pork slaughter dish is a traditional rural Northeast Chinese cuisine, primarily made with fatty pork, blood sausage, and pickled cabbage. The preparation involves boiling the fatty pork and steaming the blood sausage, then stewing them together with pickled cabbage to preserve the original flavors.
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  Health-Preserving Mushroom Soup Pot

  Health-preserving mushroom soup pot made with fresh mushrooms like shiitake, enoki, king oyster, and cordyceps, simmered with chicken or pork ribs. Wash ingredients, add water and ginger slices, then slowly cook for hours to create a rich, flavorful broth.
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  Hawthorn Braised Pork

  Sour haw braised pork is a traditional dish featuring pork belly as the main ingredient and sour haw as a辅料. To prepare, first cut the pork belly into pieces and stir-fry until browned, then add sour haw, caramel color, soy sauce, and other seasonings, simmering slowly until the meat is tender and the sauce thickens.
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  Four Treasures of the Study

  A creative Chinese dish featuring tofu, eggs, wood ear mushrooms, and carrots, arranged to resemble brush, ink, paper, and inkstone—symbolizing cultural heritage.
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  Oil-Fried Flatbread

  Oil-fried pastry is made from flour dough with oil and water, rolled, folded, brushed with oil paste, then rolled or layered and baked. Fillings can be sweet or savory, such as red bean paste, minced meat, or scallions. The finished product has a crispy crust and distinct layers.
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  Chestnut Stewed Chicken in Zhangqiu Iron Pot

  A traditional dish featuring chicken and chestnuts slowly stewed in a Zhangqiu iron pot, resulting in tender meat and sweet, soft chestnuts in a rich broth.
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  Zhangqiu Iron Pot Spicy Chicken

  A spicy chicken dish made with chicken and dried chili peppers, stir-fried in a Zhangqiu iron pot. Known for its rich aroma and bold flavor.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Peking Roast Duck

  Old Beijing Roast Duck is made from tender Peking duck with a unique roasting technique, resulting in crispy skin and tender meat with a bright red color. It's best enjoyed by wrapping slices in thin pancakes, along with scallion strips and sweet bean sauce.
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  Sichuan Pepper Chicken

  Hua Jiao Chicken is a dish made with chicken as the main ingredient, seasoned with Sichuan peppercorns, ginger, scallions, and other spices. The chicken is marinated, then stir-fried with fried Sichuan peppercorns and chili to absorb their numbing flavor and aroma.
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  Spicy Carp

  Spicy carp is made from fresh carp, scored and marinated with wine and ginger to remove fishy odor. Sauté dried chili,花椒, ginger, and garlic in hot oil, add doubanjiang to create red oil, then pan-fry the carp until golden on both sides. Add water and simmer until flavorful, finally garnish with green onions and coriander.
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  Cucumber with Fried Dough Sticks

  Cucumber and fried dough stick salad is a home-style cold dish, primarily made with fresh cucumber and crispy fried dough sticks. The preparation is simple: wash the cucumber, lightly crush it, then cut into pieces; cut the fried dough sticks into segments. Add seasonings such as minced garlic, soy sauce, vinegar, and sesame oil, then mix well.
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  Yellow Croaker Dumplings

  Fresh yellow croaker is deboned, minced into paste, mixed with scallion, ginger, salt, and egg white, then wrapped in dough and boiled. The process emphasizes delicate texture and fresh flavor.
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  Braised Pig Trotter with Soybeans

  A dish featuring pig trotters and soybeans slowly braised together until tender, resulting in a rich, savory flavor.

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