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West舍 No.7 Farmhouse Cuisine

江浙菜 · ⭐ 3.9

Yangchenghu Resort Area

Dishes

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  National Charm and Heavenly Fragrance

  Guose Tianxiang is a dish made with chicken breast and vegetables like carrots, green peppers, and wood ear mushrooms. Chicken strips are marinated, then stir-fried with blanched vegetables and thickened with a sauce.
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  Freshwater Crab

  Dazhagai is a traditional famous dish made primarily from fresh crabs.选用肥壮的螃蟹，清蒸或煮制而成，保留了蟹肉的原汁原味，蟹黄丰富，肉质鲜嫩。
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  Small River Shrimp

  Fresh river shrimp is the main ingredient in this dish. First, clean the river shrimp and drain off the water. Then, stir-fry with适量 of ginger, garlic, and seasonings until the shrimp turn red and release a fragrant aroma.
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  Pan-fried Dried Yellow Croaker

  A traditional dish made by pan-frying dried yellow croaker after marinating, resulting in a crispy exterior and tender, savory interior.
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  Sand Garlic Noodles

  Sand garlic bean noodles is a dish made primarily with sand garlic and yellow soybean noodles. After cleaning, the sand garlic is cooked with the noodles to infuse flavor. Seasonings like salt and soy sauce are added to enhance taste.
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  Shanghai-style Vegetarian Stir-fry

  A Shanghai-style vegetarian stir-fry made with tofu, mushrooms, carrots, and green peas, seasoned with soy sauce, sugar, and oyster sauce for a savory, aromatic dish.
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  Assorted Preserved Meats Platter

  A platter of cured meats including腊肠,腊肉, and腊鸭, air-dried or smoked. Sliced and served directly or lightly steamed, offering a rich, savory flavor.
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  Xishe Family Braised Tofu

  A home-style dish made by slow-cooking soft tofu with minced meat and seasonings, resulting in a tender and flavorful texture.
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  Braised Chicken Head Rice with Shrimp

  Chicken head rice with shrimp is a dish featuring chicken head rice and fresh shrimp as main ingredients. Soak the rice beforehand, deodorize and marinate the shrimp, then stir-fry or blanch together to preserve natural flavors. Add a touch of葱姜蒜 for aroma.
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  Black Truffle Braised Radish

  This dish features daikon radish as the main ingredient, prepared using a homestyle braising method. The radish is cut into pieces, blanched, then simmered with pork belly or broth until tender and flavorful. The core flavor comes from the addition of black truffle paste or fresh black truffle slices, which impart a distinctive fungal aroma to the rich braising sauce. The finished dish has a soft, melt-in-the-mouth texture, with the radish fully absorbing the complex flavors of the sauce and truffle, creating a harmonious blend of homestyle cooking and premium ingredients.

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