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Village Home-style Cuisine

农家菜 · ⭐ 3.7

No. 55, Jinbei 1st Road, Jinghe Street, Annex No. 10

Dishes

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  Sweet Potato Balls

  Sweet potato balls are made by mixing mashed sweet potatoes with glutinous rice flour, shaping into small balls, and deep-frying until golden. They have a crispy exterior and soft, sweet interior.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Dry-burned Yellow Croaker

  Dry-burned small yellow croaker is a Chinese dish featuring small yellow croaker as the main ingredient. The fish is marinated, pan-fried until golden brown, then stir-fried with scallions, ginger, garlic, and doubanjiang. Water or broth is added and simmered until the sauce thickens and the fish absorbs the flavor. Garnish with chopped scallions or cilantro.
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  Dry-Fried Potato Strips

  Dry-fried potato shreds is a Chinese home-style dish using potatoes as the main ingredient. Potatoes are sliced into thin strips, quickly stir-fried in hot oil until slightly charred, then seasoned with葱姜蒜 and chili for aroma, and finally flavored. Proper heat control ensures a crisp and tender texture.
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  Dry-Fried Lotus Root Strips

  Dry-fried lotus root threads is a dish primarily made with lotus root as the main ingredient. The lotus root is sliced into thin strands and stir-fried until the surface turns golden and crispy, while the inside retains the original texture of the lotus root. During cooking,适量 of chili and spices can be added to enhance the flavor.
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  Spicy Pot-Steamed Chicken

  Dry pot shredded chicken is a dish made with chicken thigh meat, shredded after boiling and stir-fried in a dry pot with onions, green peppers, red peppers, and seasonings like doubanjiang, garlic, ginger, and chili.
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  泡椒炒鸡杂

  泡椒炒鸡杂是一道以鸡杂为主要食材的菜肴，鸡杂包括鸡心、鸡肝、鸡肫等，搭配泡椒、蒜、姜等辅料进行快炒。制作时先将鸡杂处理干净并焯水，再与切好的泡椒一同翻炒，调味后迅速出锅。
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  Xiang-style Fried Tofu Sticks

  Xiang-style fried tofu sticks are a Hunan specialty, made by stir-frying deep-fried tofu with chili, garlic, and scallions for a spicy, aromatic flavor.
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  Zhuge Grilled Fish

  Zhuge烤鱼 uses fresh fish as the main ingredient, paired with vegetables such as bean sprouts, potatoes, lotus root slices, and enoki mushrooms. The fish is first marinated, then grilled, followed by stewing with a secret sauce and vegetables to infuse flavor. Finally, it is garnished with green onions and cilantro.
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  Spicy Chicken with Chili

  Spicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
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  Spicy Frog Legs with Shrimp

  Spicy frog and shrimp dish made with cleaned frogs and shrimp blanched first. Stir-fry with chili, Sichuan pepper, ginger, garlic, then add soy sauce, cooking wine, salt to simmer.

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