Close

Guangke Rural Cuisine

农家菜 · ⭐ 3.6

No. 36 Jianpeng Road, Baiyun District, Guangzhou City, Guangdong Province

Dishes

• 

  Five-fingered Mulberry Chicken Soup

  A nourishing soup made with chicken and five-fingered mulberry, slow-cooked to bring out rich flavor and health benefits.
• 

  Five-fingered Mulberry Bone Soup

  A nourishing soup made with five-fingered mulberry and pork bones, slowly simmered to create a clear, flavorful broth known for its health benefits.
• 

  Whole Pig Dish

  A traditional Chinese dish made from a whole pig, marinated and slow-cooked or roasted until tender and flavorful.
• 

  Farmhouse Secret Recipe Salted Goose

  Farmhouse Secret Recipe Salted Goose is a traditional cured meat product. It primarily uses free-range geese, which are slaughtered, cleaned, and evenly coated with a curing mixture of coarse salt, Sichuan peppercorns, star anise, and other spices. The geese are then dry-cured in a vat for several days before being hung in a well-ventilated area to undergo natural air-drying and slight fermentation. The finished product has firm meat with a pronounced savory and salty flavor, making it suitable for long-term storage. Before consumption, it requires soaking to reduce saltiness and can be steamed, boiled, or stewed with vegetables.
• 

  Steamed Maple Dam Reservoir Clamp Fish with Preserved Vegetable Shreds

  This dish features clamp fish from the Maple Dam Reservoir as the main ingredient. The tender fish is cleaned and topped with finely shredded preserved vegetable (a type of pickled mustard green). It is cooked using the steaming method, which preserves the natural flavor of the fish while allowing the savory taste of the preserved vegetable to infuse into the meat. The resulting dish offers tender fish with the distinctive flavor of preserved vegetables, highlighting the original taste of the ingredients in a homestyle steamed preparation.
• 

  Home-style Dried Vegetable Stew

  A traditional home-style stew made with dried vegetables like radish or preserved mustard greens, slow-cooked with pork belly or ribs for rich, savory flavor.
• 

  Braised Salmon Head

  Braised Salmon Head is a dish featuring fresh salmon head as the main ingredient. Key components include salmon head, ginger slices, garlic cloves, scallion sections, and light seasonings (such as soy sauce and cooking wine). The preparation involves cleaning the fish head, pan-frying it briefly until slightly golden, then adding ginger, garlic, and other ingredients. A moderate amount of water or broth is added, and the dish is simmered over low to medium heat until the fish is tender and the sauce is rich. The result is tender, gelatin-rich fish with a flavorful broth.
• 

  Braised Oxtail with Medicinal Herbs

  Braised Oxtail with Medicinal Herbs is a dish that combines traditional cooking with dietary therapy concepts. Main ingredients include fresh oxtail, astragalus, angelica, goji berries, and red dates. The oxtail is first blanched to remove gaminess, then simmered with the herbs in water or broth over low heat for a long time until tender and flavorful. The resulting dish features tender meat and a rich, aromatic broth.
• 

  Stir-Fried Green Beans with Eggplant Strips

  A classic home-style vegetarian dish made by stir-frying green beans and eggplant strips, seasoned with garlic, salt, and a touch of soy sauce for a fresh and savory flavor.
• 

  Steamed Country Chicken in Pot

  Steamed Country Chicken in Pot is a traditional Chinese steamed dish, primarily using free-range chicken cut into pieces and placed in a clay pot. It is seasoned with ginger slices, scallions, a small amount of cooking wine, and salt to highlight the natural flavor of the chicken without excessive spices. The dish is steamed over boiling water, allowing the chicken to cook slowly in the steam, resulting in tender and juicy meat that retains its natural taste. During steaming, the chicken juices condense with the steam to form a light, flavorful broth.
• 

  Steamed Salted Chicken in Pot

  Steamed Salted Chicken in Pot is a traditional Cantonese home-style dish. It primarily uses a whole chicken or chicken pieces, marinated with salt, Sichuan peppercorns, and other seasonings. The chicken is then placed in a clay pot and steamed over water. The finished dish features firm, savory, and tender meat that is juicy and retains its original flavors, with a subtle aroma from the marinade. The preparation is simple, highlighting the natural taste of the ingredients.

Reviews