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Xinhui Rural Cuisine

农家菜 · ⭐ 3.6

No. 44 Dezhen West Road, Xin'an Community, Chang'an Town (near Dihuang Plaza and Chang'an Park)

Dishes

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  Five-Finger Peach Root Braised Goose

  Five-Finger Peach Root Braised Goose is a traditional Cantonese dish. The main ingredients include goose meat, five-finger peach root, ginger slices, and seasonings. The goose meat is cut into pieces, blanched, then simmered with cleaned five-finger peach root and ginger slices in a pot with water and seasonings over low heat until the goose becomes tender and flavorful. The root imparts a unique herbal aroma and light yellow color to the broth, while the goose meat absorbs its flavor, resulting in a soft and tender texture.
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  Stir-Fried Beef with Ginger and Scallion

  A classic Chinese stir-fry featuring tender beef slices cooked quickly with ginger and scallions, delivering a savory and aromatic dish.
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  Steamed Xinhui Yellow Sand Clams

  Steamed Xinhui Yellow Sand Clams is a classic Cantonese dish. It primarily uses Yellow Sand Clams from the Tanjiang River basin in Xinhui, Guangdong, known for their thin shells and tender, naturally sweet meat. The fresh clams are purged of sand, cleaned, arranged on a plate, and steamed for a few minutes with only a small amount of shredded ginger, spring onion sections, and a splash of cooking wine until the shells open. This method maximally preserves the original flavor of the clams, resulting in tender, smooth meat and a clear, delicious broth, embodying the Cantonese culinary philosophy of highlighting the ingredient's natural taste.
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  Fresh Crucian Carp

  Fresh crucian carp steamed or braised, highlighting its tender texture and natural flavor with ginger and scallions.
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  Orchard Free-Range Chicken Congee

  Orchard Free-Range Chicken Congee is a porridge dish made primarily with free-range chicken raised in orchards and rice. The dish uses firm-textured, flavorful free-range chicken, which is cut into pieces or shredded and simmered together with high-quality rice in ample water over low heat for an extended period. The cooking continues until the rice grains break down and the porridge becomes thick and creamy, with the chicken's savory flavor fully infused into the broth. A few slices of ginger may be added during cooking to remove any gaminess and enhance aroma. The finished congee has a smooth, velvety texture and tender chicken, offering a light yet savory taste.
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  Stir-Fried Emperor Greens

  A simple stir-fry of emperor greens with garlic, this dish highlights the fresh, crisp texture and mild flavor of the greens.
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  Steamed Crucian Carp

  A traditional Chinese dish made by steaming fresh crucian carp with ginger and scallions, preserving its delicate flavor and texture.
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  Stir-Fried Seasonal Greens

  A simple and healthy dish made by stir-frying fresh seasonal vegetables, preserving their natural flavor and crisp texture.
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  Stir-Fried Rice Noodles

  Stir-fried rice noodles is a dish primarily made with rice noodles. First, the rice noodles are cooked to about 80% doneness, then drained and dried. Next, vegetables, meat, or seafood ingredients are stir-fried in a hot oil pan, followed by adding the rice noodles and seasonings such as soy sauce and salt. The mixture is quickly stir-fried until the noodles and ingredients are fully blended, resulting in an appealing color and aroma.
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  Braised Goose (Portion)

  Braised Goose is a classic Cantonese dish made with whole goose or goose pieces. The goose is marinated, then braised for a long time with soy sauce, sugar, cooking wine, ginger, garlic, and various spices (such as star anise and cinnamon). The goose is first pan-fried until golden brown, then simmered in the sauce over low heat until tender and flavorful. The dish has a deep red, glossy appearance with firm yet tender meat and a rich sauce. It is typically served with the original braising liquid or a light gravy.
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  Steamed Crucian Carp Bones

  A dish made by steaming crucian carp bones with ginger and scallions, resulting in a delicate and savory flavor.
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  Crucian Carp Porridge

  A nourishing porridge made with crucian carp and rice, simmered slowly to create a rich, savory broth with tender fish meat.

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