Close

Flavor Farmhouse Cuisine

农家菜 · ⭐ 4.1

No. 19, Huan Cun North Road, Lecong Town

Dishes

• 

  Wenchang Chicken

  Wenchang chicken is a traditional famous dish featuring chicken as the main ingredient. It uses tender Wenchang chicken that is carefully prepared to achieve a golden skin, delicate meat, and rich aroma. The preparation process includes slaughtering, cleaning, marinating, and cooking, ultimately delivering the authentic and delicious flavor of the chicken.
• 

  Steamed Mountain Catfish

  A dish made by steaming fresh mountain catfish with ginger and scallions, highlighting the delicate and natural flavor of the fish.
• 

  Braised Chicken

  Roast chicken is a traditional Chinese dish with chicken as the main ingredient. During preparation, the chicken is marinated and then roasted until the skin turns golden and crispy while the meat remains tender and juicy. The cooking process emphasizes precise control of heat to ensure the best texture and flavor of the chicken.
• 

  Steamed Free-Range Chicken with Ginger and Scallion Sauce

  A classic Cantonese dish featuring tender, poached free-range chicken served chilled with a fragrant ginger and scallion dipping sauce.
• 

  Braised Lamb with Red Sauce

  Red-braised mutton is a dish primarily made with mutton, prepared using the red-braising method. After slow stewing, the mutton becomes tender and juicy, enhanced by a blend of spices and seasonings that create a rich aroma and deep flavor.
• 

  Brown Sugar Steamed Sponge Cake

  Red sugar malagao is a steamed dessert made primarily from brown sugar, glutinous rice flour, and wheat starch. Brown sugar is dissolved in water, then mixed with the flours and baking powder, stirred evenly, and steamed in a mold.
• 

  Braised Tofu Paste with Eel and Pak Choi

  Bean curd sauce with prawns and oilseed lettuce is a dish primarily made with oilseed lettuce and prawns. Wash and cut the oilseed lettuce into segments, and drain the canned prawns. Heat a wok with oil, add fermented black beans and stir-fry until fragrant, then add the prawns and oilseed lettuce, stir-frying evenly. Season to taste and serve.
• 

  Shunde Boiled Chicken

  A classic Cantonese dish from Shunde, featuring tender boiled chicken served with a savory sauce.
• 

  Crispy Milk

  A Cantonese dessert made by frying solidified milk mixed with starch until crispy outside and soft inside.
• 

  Shunde Fish Sashimi

  Shunde fish slices are made from fresh fish meat, carefully sliced into thin pieces using precise knife skills. They are served with shredded scallions, ginger, garlic slices, chili peppers, and other accompaniments, then drizzled with a specially prepared sauce. The preparation emphasizes the freshness of ingredients and the skill of the knife work, resulting in a delicately tender texture of the fish.
• 

  Shunde Fish Mousse Soup

  A traditional Cantonese dish from Shunde, made with finely minced fish meat, egg white, and broth for a smooth, delicate texture and fresh taste.
• 

  Fish Sashimi Accompaniments

  Typically includes fresh raw fish slices, ginger, scallions, cucumber, radish, and coriander, served with soy sauce or mustard for a light, savory taste.
• 

  Chicken Offal Stir-fried with Chinese Cabbage

  A classic Chinese dish featuring chicken offal and fresh Chinese cabbage, stir-fried quickly to retain texture and flavor.

Reviews