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Farmhouse Hundred Tastes · Old-Fashioned Farmhouse Cuisine (Taihe Branch)

农家菜 · ⭐ 4.1

3rd Floor, Taihe Business Plaza

Dishes

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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Spicy Chicken with Chili Sauce

  Spicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
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  Stir-fried Youxian Tofu

  Xiao Chao Youxian Xianggan is a home-style stir-fry dish primarily made with Youxian tofu skin. It is typically prepared with辅料 such as green peppers, red peppers, and garlic slices. The tofu skin is cut into pieces and stir-fried together with the配料, then seasoned to create a flavorful dish. The cooking process emphasizes proper heat control to allow the tofu skin to absorb the flavors of the seasonings, resulting in a soft yet chewy texture.
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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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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
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  Steamed White Fish

  Steamed white fish is a dish made with fresh white fish as the main ingredient, seasoned with ingredients such as ginger slices and scallions, and prepared by steaming. After washing the white fish, place it in a dish, add seasonings, and steam until cooked.
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  Braised Fish Head with Perilla

  A flavorful dish featuring a fresh fish head braised with perilla leaves, ginger, and garlic, resulting in a rich, aromatic broth and tender fish meat.
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  Suzhou-style Dongpo Pork

  Suzhou-style Dongpo pork, made primarily from fatty pork belly, is carefully prepared. First, the pork belly is cut into cubes and tied tightly with cotton thread, then pan-fried until slightly golden. Next, caramel color, rice wine, light soy sauce, dark soy sauce, ginger, and scallions are added, and the dish is slowly stewed over low heat until the meat becomes tender and the sauce thickens. Finally, the sauce is reduced and the dish is served, presenting a glossy red appearance that is visually appealing.
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  Water Shield and Silver Fish Soup

  A classic Jiangnan dish made with fresh water shield and silver fish, simmered in broth for a delicate, refreshing flavor.
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  Sizzling Garlic Shrimp

  Sizzling garlic shrimp is a dish made with fresh shrimp, garlic, butter or oil, cooked on a hot iron plate. The shrimp are placed on the heated plate, then stir-fried with garlic, salt, and seasonings to absorb the rich aroma of garlic and fat, resulting in tender and chewy texture.
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  Silver Fish Fried with Eggs

  A classic Chinese home-style dish made by stir-frying fresh silver fish with beaten eggs, resulting in a tender and savory flavor.

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