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Fengcun Zangye Yan

北京菜 · ⭐ 4.5

Yongding Lijing Chang'an

Dishes

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  Farmhouse One-Pot Meal

  Farmhouse One-Pot is a traditional rural dish primarily made with pork, potatoes, green beans, and corn. The preparation involves placing these ingredients along with seasonings into a pot and slow-cooking them, allowing the flavors to blend thoroughly and create a rich, layered taste.
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  Braised Carp with Spicy Sauce

  Stewed crucian carp is a dish made with fresh crucian carp, seasoned with ginger, scallions, garlic, and water or broth, slowly simmered over low heat. The cleaned fish is cut into pieces or kept whole, then stewed with seasonings until tender and flavorful.
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  Braised Crucian Carp

  Stewed crucian carp is a dish featuring crucian carp as the main ingredient. After cleaning, the fish is cooked with ginger slices, green onions, and other seasonings in a pot with water or broth, simmered slowly until the flesh is tender and the soup is rich.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Crispy Fried Small River Shrimp

  Dry-fried small river shrimp is a dish primarily made with fresh small river shrimp. After cleaning and draining, the shrimp are marinated with salt, cooking wine, and starch until well mixed, then fried in hot oil until the surface becomes crispy and golden yellow, ready to be served.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Boiled Pork Slices

  Sichuan-style boiled pork is a dish made primarily with pork, paired with vegetables such as mung bean sprouts and Chinese cabbage, and cooked by boiling. The pork is sliced thinly, marinated with seasonings, then simmered together with the vegetables in a spicy and numbing broth. Finally, hot oil is poured over it, and it is garnished with green onions and Sichuan peppercorns.
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  Braised Meatballs in Clay Pot

  Braised meatballs made from pork or beef, mixed with starch, egg white, scallions, and ginger, then simmered in a clay pot until tender. Often cooked with cabbage, tofu, and vermicelli for richer flavor.
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  Braised Pot with Pork Intestines

  砂锅吊子 is a dish primarily made with pork intestines. After cleaning, it is combined with pig trotters and bones and slowly stewed in a clay pot. During preparation, ingredients such as ginger slices and green onions are added, and the mixture is simmered over low heat for several hours to allow the flavors to fully blend and create a rich broth.
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  Fuli Meatballs

  Fuli meatballs are made from pork mince, eggs, starch, and seasonings. The mixture is shaped into balls and boiled or steamed until cooked through, offering a tender and elastic texture. Commonly served at family meals or banquets.
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  Sour Cabbage with Pork

  Suancai Baizhu is a traditional dish primarily made with sour cabbage and pork belly. The preparation typically involves boiling the pork belly until tender, slicing it, and then stewing it together with sour cabbage until the flavors of the cabbage are fully infused into the meat.
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  Sweet and Sour Pork

  Guobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.
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  Deer Antler Noodle with Sauce

  鹿角打卤面以猪骨或鸡骨熬制高汤为底，加入香菇、木耳、胡萝卜、青豆等食材炖煮成卤汁，再将煮熟的面条拌入卤汁中。卤汁浓稠，口感丰富，面条筋道。

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