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Tongxin Farmhouse · Stone Olive Steamed Chicken · Reservoir Fish · Rural Cuisine (Conghua Hot Spring Town Store)

农家菜 · ⭐ 4.4

Beside Shuifang Cube Dahaokang Drinking Water, Longquan Road

Dishes

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  同心 Burned Chicken

  A traditional Chinese dish made by slow-cooking a whole chicken with aromatics like scallions, ginger, garlic, and star anise until tender and flavorful.
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  Grandmother's Red-Braised Tofu

  A traditional Chinese home-style dish made with soft tofu stir-fried with minced pork, fermented bean paste, and aromatics, resulting in a rich, savory flavor.
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  Grandma's Sugar Cake

  A traditional Chinese dessert made with glutinous rice flour and brown sugar, steamed to perfection for a soft, sweet treat.
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  Reservoir Fish

  Reservoir fish is a dish made from fresh fish caught in reservoirs, typically carp, grass carp, or silver carp. The fish is cleaned and cooked by steaming, braising, or stewing, with ginger slices, green onions, and cooking wine to remove fishy odor and enhance flavor. Some recipes add tofu or potatoes as side ingredients.
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  Stone Olive Steamed Chicken

  A Cantonese soup dish featuring stone olive and chicken, gently simmered to create a clear, flavorful broth with nourishing properties.
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  Braised Rice in Clay Pot

  A traditional Cantonese dish where rice is cooked in a clay pot with ingredients like char siu, chicken, or vegetables, creating a crispy bottom layer and rich flavors.
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  Bamboo Fragrance Taro and Cured Meat Rice

  Bamboo Fragrance Taro and Cured Meat Rice is a dish where rice is steamed together with cured meats and taro. Main ingredients include rice, Cantonese lap cheong (sausage), cured pork belly, and peeled taro. The rice is soaked first, the taro is cut into chunks, and the cured meats are sliced. All ingredients are placed in a container with an appropriate amount of water and a little seasoning (like soy sauce), then steamed until cooked. The rice absorbs the fat and aroma of the cured meats, while the taro becomes soft and powdery, resulting in a savory and fragrant overall flavor. Sometimes bamboo tubes or bamboo leaves are used during steaming to add a fresh bamboo fragrance.
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  Bamboo Shoot and Snail Stir-fry with Perilla

  A dish featuring fresh mountain snails stir-fried quickly with perilla leaves, offering a savory and aromatic taste.
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  Steamed Mountain Creek Fish with Perilla

  A dish made by steaming fresh mountain creek fish with perilla leaves, resulting in a delicate and aromatic flavor.
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  Lychee Charcoal-Grilled Chicken

  Lychee charcoal-grilled chicken features tender chicken marinated in a sweet-savory sauce and slow-roasted over lychee wood, delivering a fragrant, smoky flavor with subtle fruit notes.
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  Late Bok Choy

  A Cantonese vegetable dish made with late-season bok choy, typically stir-fried simply to preserve its fresh taste and tender texture.
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  Fresh Bamboo Shoots Stir-Fried with Pork

  Fresh bamboo shoots stir-fried with pork, a savory and aromatic dish highlighting the natural sweetness of bamboo and the richness of pork.

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