Close

Wang Wang Nong Zhuang

农家菜 · ⭐ 4.0

No. 30, Zhongxiang, Shangwei South Street

Dishes

• 

  Luffa and Grass Carp Clay Pot

  Luffa and Grass Carp Clay Pot is a homestyle stew. The main ingredients are fresh luffa and chunks of grass carp. The fish is briefly marinated with salt and ginger slices, while the luffa is peeled and cut into chunks. The fish is pan-fried until lightly browned, then ginger, garlic, and water or broth are added and brought to a boil. Luffa is added and simmered until tender. Seasoned with salt and garnished with scallions or cilantro. The broth is light, the luffa sweet, and the fish tender.
• 

  Sweet and Sour Pork

  Sweet and sour pork is a Chinese dish made with pork, typically tenderloin cut into cubes, coated in starch paste and deep-fried until golden and crispy. It's then stir-fried with pineapple, green pepper, and red pepper, and tossed in a sweet-and-sour sauce made from tomato ketchup, sugar, vinegar, and soy sauce.
• 

  Ginger and Scallion Stir-Fried Chicken (Half Chicken)

  A classic Chinese home-style dish made with half a chicken stir-fried with ginger and scallions, resulting in tender meat and aromatic flavors.
• 

  Bok Choy Heart

  A simple and healthy dish made from tender bok choy hearts, stir-fried quickly with garlic for a fresh, savory flavor.
• 

  Stir-Fried Noodles

  Stir-fried noodles is a dish primarily made with noodles, vegetables, meat, or seafood. The preparation involves cooking the noodles to half-done, then removing them and stir-frying them in a wok with vegetables, meat, or seafood, along with seasonings, until the noodles and ingredients are fully blended, resulting in a fragrant and flavorful dish.
• 

  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 Snail with Perilla

  Steamed snails with perilla leaves, a fragrant and savory dish that highlights the natural sweetness of snails and the aromatic herb.
• 

  Luogai Reservoir Fish

  Fresh reservoir fish stewed with radish and tofu, resulting in a clear broth and tender fish meat.
• 

  Steamed Five-Meat Dish

  A traditional Chinese dish made by steaming five types of meat—pork, beef, chicken, fish, and shrimp—layered together after marinating, resulting in a tender and flavorful meal.
• 

  Braised Goose with Soy Sauce

  Braised Goose with Soy Sauce is a traditional Chinese dish made primarily with fresh goose meat. The goose is cut into pieces, blanched with ginger, scallions, and cooking wine to remove gaminess. In a hot wok with oil, ginger slices, garlic cloves, and scallion sections are stir-fried until fragrant, then the goose pieces are added and stir-fried until lightly browned. Light soy sauce, dark soy sauce, rock sugar, and water are added. After bringing to a boil, the heat is reduced to simmer for about one hour until the goose is tender and flavorful. The sauce may be reduced before serving. The dish has a rich, dark color and savory soy sauce aroma.
• 

  Stuffed Pepper

  A traditional Chinese dish where peppers are filled with seasoned meat or vegetable stuffing and steamed until tender.
• 

  Gold Medal Lychee Charcoal Roasted Chicken

  Gold Medal Lychee Charcoal Roasted Chicken is a dish that combines fruity aroma with barbecue flavors. It primarily uses a whole Sanhuang chicken, marinated in a secret sauce. The core feature is the slow roasting over lychee wood charcoal, which imparts a unique fruity and smoky fragrance to the chicken during cooking. Before serving, it is often glazed with honey or maltose syrup, giving the skin a glossy, red, and crispy texture while keeping the meat inside tender and juicy.
• 

  Fish Head and Tofu Soup

  Fish head tofu soup is made primarily from fish head and tofu. After lightly frying the fish head, water is added and simmered. Tofu cubes are then added and slowly cooked until the broth turns milky white and the ingredients are well infused.

Reviews