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Jianghu Yi Pin Nong Jia Zao Tai Yu (Yongning Gucheng Dian)

农家菜 · ⭐ 4.7

No. 29, East Chengwai Road, Fumin Street, Yongning Branch of Jianghu Yipin Zaotai Fish Restaurant

Dishes

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  Colorful Glass Noodles

  Five-color cold noodles are a chilled dish made primarily from potato starch-based rice noodles, combined with colorful ingredients such as carrots, cucumbers, bean sprouts, and boiled eggs. After blanching or mixing, the dish is served cold. To prepare, cut the rice noodles into strips and mix them with shredded vegetables, then toss with a seasoned dressing.
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  Stewed Pork Ribs with Potatoes

  Stewed pork ribs with potatoes is a dish using pork ribs and potatoes as main ingredients. Pork ribs are blanched to remove odor, then cooked together with cubed potatoes in water, scallions, ginger, cooking wine, and seasonings until the ribs are tender and the potatoes absorb the flavors, resulting in a thick sauce.
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  Boiled Peanuts

  Steamed peanuts is a dish primarily made with peanuts. After washing, peanuts are boiled in water and seasoned with salt and other spices to enhance flavor. No frying or complex cooking methods are used, preserving the natural aroma and texture of peanuts.
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  Yongning Tofu

  Yongning tofu is a dish made with soft tofu, minced pork, mushrooms, and greens. The tofu is blanched, then stewed with seasoned meat and ingredients to absorb the savory broth.
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  Special Stove Fish

  Special stove fish features fresh fish as the main ingredient, paired with bean sprouts, potato slices, and lotus root. After stir-frying ginger, garlic, and chili in oil, add doubanjiang, then water to boil. Add fish and vegetables to simmer until tender, finishing with chopped green onions.
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  Special Fish Pot

  Special fish pot made with fresh fish, tofu, potatoes, and vermicelli, seasoned with scallions, ginger, garlic, and doubanjiang, then slowly stewed after frying the fish until golden brown.
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  Tendon and Brain Hot Pot

  Gintoubana锅 is a hot pot dish made primarily with beef tendons and beef brain, simmered with various spices and vegetables. The beef tendons become tender and soft after stewing, while the beef brain is smooth and delicious. Combined with an array of vegetables and spices, the broth is rich and nutritious.
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  Flower-shaped steamed bun

  Flower rolls are a traditional Chinese dough dish made from flour, fermented, rolled, and steamed. Main ingredients include flour, water, yeast, and a little salt, sometimes with sugar or oil for flavor. The dough is fermented, divided, flattened, filled or oiled, then rolled and steamed.
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  Garlic-Flavored Boneless Pork

  A dish made from pork ribs, where the meat is removed from bones after cooking and mixed with garlic paste, soy sauce, and sesame oil. The key is blending garlic aroma with tender meat.
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  Cornmeal Pancake

  Cornmeal pancakes are a traditional Chinese dish made primarily from corn flour. After fermentation, the dough is pressed against the sides of a heated pan and baked. The outer layer is golden and crispy, while the inside is soft, sweet, and rich in the aroma of corn.
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  Sour Cabbage Strips

  Suancai丝 is a dish made primarily with sour cabbage, typically stir-fried with pork strips and garlic. First wash and de-salt the cabbage, then slice it finely. Stir-fry pork until colored, add the cabbage and season to taste.
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  Dried Shiitake Mushrooms

  Dried mushrooms are made by sun-drying or drying fresh mushrooms. During processing, the mushrooms are sliced into appropriate pieces, preserving their natural aroma and nutrients. The finished dried mushrooms have a deep brown color, a chewy yet not hard texture, and are suitable as a cooking ingredient or snack.

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