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Li Jia Tu Cai Guan (Zhang Yi Cun Lu Store)

农家菜 · ⭐ 4.2

No. 7A, Zhangyicun Road

Dishes

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  Sichuan-style Mao Xue Wang

  Chuan-style Mao Xue Wang is a hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and tofu skin, stir-fried with chili, Sichuan pepper, and doubanjiang, then simmered in broth.
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  Dry-Fried Wood Ear Mushrooms

  Dry-fried wood ear mushrooms is a Chinese dish using wood ear mushrooms as the main ingredient. After washing and drying, the mushrooms are stir-fried in oil until slightly charred, then mixed with garlic, ginger, chili, and other seasonings to absorb the flavors fully.
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  Spicy Tea Tree Mushroom Hot Pot

  Dry Pot Tea Tree Mushroom is a dish primarily made with tea tree mushrooms, combined with pork belly and green peppers, stir-fried to create a rich and aromatic flavor.
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  Signature Squirrel Fish

  Signature squirrel fish features fresh mandarin fish, deboned and cut into pieces, coated with starch paste and deep-fried until golden and crispy. Topped with a sweet-sour sauce made from sugar, vinegar, tomato ketchup, scallions, ginger, and garlic, resulting in a tender interior and crunchy exterior with a bright red glaze.
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  Signature Pigeon

  Signature pigeon dish uses fresh pigeon, marinated and then stewed or braised to achieve tender, flavorful meat. Typically seasoned with ginger slices and scallions; some recipes add mushrooms and goji berries for enhanced taste.
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  Organic Seasonal Vegetables

  Organic seasonal vegetables featuring fresh organic leafy greens, root vegetables, and fruits, gently blanched or stir-fried to preserve their natural flavor.
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  Spicy Chicken Stir-fry

  Spicy stir-fried free-range chicken is a dish featuring fresh chili peppers and active free-range chicken. The meat from chickens with high activity is firm and absorbs the chili's aroma when stir-fried, resulting in a tender, slightly spicy taste.
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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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  Changsha Stinky Tofu

  Changsha stinky tofu is made primarily from tofu that, after fermentation, develops white mold on its surface. During cooking, it is deep-fried until the exterior becomes crispy, then served with a specially prepared chili sauce and seasonings.
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  Leek Dumplings

  Scallion pancakes are a traditional snack made primarily from scallions, eggs, and flour. Scallions are chopped and mixed with cooked eggs, then seasoned to create the filling. A dough is made by mixing flour with water, rolled into wrappers, and filled with the mixture before being pan-fried until golden and crispy.
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  Taro煲

  Xiangyu Bo is a stewed dish primarily made with taro, often combined with pork, ribs, or chicken. It's seasoned with soy sauce, dark soy sauce, ginger, and scallions, then slowly cooked in a clay pot until the taro becomes soft and flavorful.
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  Huangni Roast Pigeon

  Yellow clay roasted pigeon is a traditional dish, primarily made with pigeons and yellow clay. The preparation involves cleaning the pigeon thoroughly, marinating it with special seasonings to infuse flavor, then wrapping it in yellow clay and slowly roasting it in an oven until fully cooked. The yellow clay helps lock in the pigeon's natural juices, resulting in tender and flavorful meat.

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