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Minggang Nongjia Cai

农家菜 · ⭐ 4.0

Luomu Road, Shishan Town (200 meters north of the intersection of Qianfang Dadao Street and Luomu Road)

Dishes

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  Steam Chicken

  Steam chicken is a dish made primarily from chicken, combined with various medicinal herbs and seasonings and steamed. The chicken is carefully selected and prepared, then cooked together with the herbs in a steamer using high-temperature steam. This method preserves the tender texture and nutritional value of the chicken.
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  Salted Pepper Pork Ribs

  A savory dish of marinated pork ribs fried until crispy and tossed in a blend of salt, pepper, and aromatics for a flavorful, hand-held meal.
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  Salted Pepper Cicada Larvae

  A dish made from fresh cicada larvae, deep-fried and seasoned with salt, pepper, and aromatics for a crispy, savory flavor.
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  Seafood Big Fish Bowl

  A Chinese dish featuring fresh fish and a variety of seafood like shrimp, clams, and squid, simmered in a savory sauce. The fish is tender and the seafood adds rich flavor.
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  Clear Soup Lamb

  Clear Soup Lamb is made with fresh lamb simmered slowly with ginger and scallions, resulting in a clear broth and tender meat, ideal for nourishment in winter.
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  Steamed Carp

  A classic Cantonese dish made by steaming carp with ginger and scallions, highlighting the fish's natural freshness and tenderness.
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  Special Three-Flavor Bamboo Basket Fish

  Fresh fish meat is marinated with special sauce and steamed in a bamboo basket with tofu, green pepper, and red pepper. The dish features bright color and rich texture, blending salty, spicy, and aromatic flavors.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Stone Pot Braised Goose

  A dish featuring goose meat braised with spices and vegetables in a stone pot, resulting in tender, flavorful meat.
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  Stone Pot Beef Brisket Stew

  Beef brisket stew made with yellow beef brisket and root vegetables like potatoes and carrots, slowly simmered in a stone pot to retain heat and enhance flavor.
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  Basil Eggplant and Green Beans Stir-fry

  A stir-fried dish featuring eggplant, green beans, and perilla leaves, known for its savory aroma and balanced flavors.
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  Braised Beef Shank with Radish

  Radish and beef brisket stew is a nutritious dish primarily made with beef brisket and radish. The preparation typically involves simmering the beef brisket until tender, then adding radish chunks and slow-cooking in a pot until the radish softens and absorbs the rich flavor of the beef.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Shunde Big Fish Plate

  A Cantonese dish featuring fresh grass carp stewed with vegetables in a secret sauce, known for its tender fish and rich flavor.
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  Sea Bass

  Sea bass is a common freshwater or saltwater fish used in cooking. It can be steamed, braised, pan-fried, or stewed after cleaning, with ginger, scallions, and soy sauce to preserve its tender texture.
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  Chicken and Crab Stew

  A flavorful dish combining chicken and crab, slowly simmered to create a rich, savory broth with tender meat and aromatic flavors.

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