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Tian Li Xiang Jian Farmhouse Kitchen

农家菜 · ⭐ 3.6

No. 353 Hongda Road, Qiaonan Block, Economic and Technological Development Zone

Dishes

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  Farmhouse Three Fresh

  A classic home-style dish made with potatoes, eggplant, and green peppers, stir-fried to perfection for a savory and satisfying meal.
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  Taizhou Bai Shui Yang Tofu

  Taizhou Bai Shuiyang tofu is made from local优质 yellow beans and set with mountain spring water from the Bai Shuiyang area, resulting in a smooth, delicate texture. The process involves grinding beans into pulp, boiling, coagulating with brine or gypsum, then pressing into shape. It can be served cold, fried, or stewed, often paired with greens or minced meat.
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  Home-style Burned Stream Fish

  A traditional Chinese dish made by slow-cooking various stream fish with ginger, scallions, and garlic to create a rich, savory flavor.
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  Stir-Fried Pork

  Stir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
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  Water Winter Cabbage Braised Beef

  Water winter cabbage braised beef is made primarily from beef and water winter cabbage, boiled, stir-fried, then simmered with broth. The beef becomes tender and flavorful, while the cabbage absorbs the rich broth, delivering a savory and slightly tangy taste.
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  Fish Mansion Fragrant Taro Soup

  Fragrant taro soup made with fresh taro and slow-cooked in pork bone broth, resulting in a smooth, creamy texture. The milky-white broth is rich in aroma, featuring the natural fragrance and slight sweetness of taro. No artificial seasonings are added, highlighting the authentic flavor of ingredients.
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  Braised Pork Belly

  Home-style braised pork belly is a classic Chinese dish, primarily made with pork belly. The preparation involves cutting the pork into pieces, stir-frying until slightly golden, then adding caramel color, cooking wine, soy sauce, and other seasonings to slowly braise until the meat is tender and the sauce is rich.
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  Egg Yolk Baked Pumpkin

  The pumpkin is cut into pieces, steamed until tender, then mixed with egg yolks and stirred evenly. It is then pan-fried in oil until the surface turns golden brown, allowing the aroma of the egg yolk to penetrate the pumpkin, creating a crispy outer layer with a soft and fluffy interior.
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  Spicy Tofu Stir-fry

  A classic Chinese home-style dish made with tofu and chili peppers. Tofu is cubed, pan-fried until lightly golden, then stir-fried with sliced chilies and seasoned to perfection.
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  Sour Spicy Sea Cucumber Soup

  Made with sea cucumber as the main ingredient, combined with wood ear fungus, carrot, and egg white, simmered in clear broth for a smooth and tender texture with a balanced sour-spicy flavor.
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  Steamed Mandarin Fish with Aged Ham

  Steamed with aged ham, the mandarin fish is tender and fresh, enhanced by the savory aroma of cured ham.
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  Fragrant Braised Veal Shank

  Fragrant braised veal shank made from fresh veal knuckle, simmered slowly with a blend of spices including star anise, cinnamon bark, and Sichuan pepper for several hours to achieve tender, flavorful meat with rich aroma.
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  Fish Head Buddha's Delight

  Fish head Fugue Wall is made with fresh fish head as the main ingredient, combined with abalone, sea cucumber, bird's nest, and other seafood delicacies, carefully stewed using a slow-cooking method. All ingredients are slowly steamed in a bowl over high heat for an extended period, allowing them to blend fully and deliver a rich, aromatic flavor.

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