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Wang's Three Courtyard Farmhouse (Shangwang Village Branch)

农家菜 · ⭐ 4.6

No. 78, East 2nd Street, Luanzhen Subdistrict (near Qinling Wildlife Park)

Dishes

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  Farmhouse Cold Noodles

  Farmhouse cold noodles made from wheat flour, served with shredded cucumber, bean sprouts, and carrot, dressed in a sauce of vinegar, soy sauce, chili oil, garlic paste, and sesame paste. The dough is washed to remove starch, then steamed or boiled into thin sheets, cooled, sliced, and mixed with vegetables and dressing.
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  Seasonal Wild Greens

  Seasonal wild vegetables are dishes made primarily from foraged greens harvested in season, such as purslane, fiddlehead ferns, dandelion, and shepherd's purse. After cleaning, the greens are blanched or stir-fried lightly to preserve their natural flavor, sometimes with garlic or a touch of oil.
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  Spicy麻 Fish

  Spicy麻鱼 is made with fresh fish as the main ingredient, combined with green Sichuan peppercorns and sansho oil, and seasoned with ginger, garlic, and other调料. The fish meat is tender, and the broth is spicy and numbing with a hint of freshness, making it visually appealing.
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  Spicy Chili Oil Fish

  Oil-poured chili fish is a dish made with fresh fish as the main ingredient, seasoned with chili oil, garlic, and scallions. The fish is steamed or boiled, then topped with heated chili oil and seasonings to infuse the flavor.
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  Spicy Oil-Poured Fish

  Fresh carp is stir-fried with chili, Sichuan pepper, and garlic, then topped with hot oil to enhance aroma—deliciously spicy and tender.
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  Stone Pot Fish

  Stone pot fish features fresh fish as the main ingredient, paired with various vegetables and seasonings. During cooking, fish pieces are marinated to absorb flavor, then placed into a preheated stone pot with broth and ingredients, slowly stewed until the fish meat is tender and juicy, with a rich and flavorful broth.
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  Private Recipe Cumin Beef

  Premium beef slices marinated with cumin, chili, garlic, and other seasonings, then stir-fried. Tender texture with rich cumin aroma and slightly spicy, sweet aftertaste.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Spicy Egg with Chili

  A classic Chinese dish featuring eggs stir-fried with dried chili peppers, delivering a spicy and savory flavor.
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  Sour and Spicy Cabbage

  Sour and Spicy Cabbage is a dish primarily made with napa cabbage. The cabbage is cut into segments and stir-fried in oil, then seasoned with minced garlic, ginger threads, chili, vinegar, and soy sauce, followed by thickening the sauce with a cornstarch slurry to achieve a glossy finish. Proper heat control during cooking ensures the cabbage remains crisp and tender.
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  Potcake

  A traditional Chinese flatbread made from flour, water, and a little salt. Rolled out and baked in a pan or oven until golden and crispy, with fillings like minced meat, scallions, or chives, or available as vegetarian or sweet versions.
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  Spicy Chicken

  Spicy native chicken is a dish featuring free-range chicken as the main ingredient, typically blanched to remove odor, then stir-fried or stewed with chili, Sichuan pepper, ginger, and garlic to absorb the spicy flavor.
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  Spicy Fish (River Catfish)

  A Sichuan dish featuring river catfish cooked in a spicy and numbing sauce made with chili peppers and Sichuan peppercorns, resulting in a rich, fiery flavor.

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