Nongjiale Private Family Recipes
特色菜 · ⭐ 3.9
Shop No. 10 (Self-compiled), Shuiwei Industrial Zone, Dong'er Dongyue Village, Guicheng Subdistrict
Dragon Mate tips
If you are traveling in China to visit Fo Shan, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Shop No. 10 (Self-compiled), Shuiwei Industrial Zone, Dong'er Dongyue Village, Guicheng Subdistrict. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Stir-Fried Rice Noodles with Three Threads, Dongshan Goat Braised in Traditional Method, Dry-Braised Black Palm Goose.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Fo Shan
- Category: 特色菜
- Rating: 3.9
- Address: Shop No. 10 (Self-compiled), Shuiwei Industrial Zone, Dong'er Dongyue Village, Guicheng Subdistrict
- Popular dishes: Stir-Fried Rice Noodles with Three Threads, Dongshan Goat Braised in Traditional Method, Dry-Braised Black Palm Goose, Fig, Pork Spine and Chicken Feet Soup, Shenggua
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Dishes
Stir-Fried Rice Noodles with Three ThreadsThree丝炒米粉 is a dish made with rice noodles stir-fried with shredded carrots, ham, and greens. Cook the noodles, then stir-fry with the vegetables and seasonings.
Dongshan Goat Braised in Traditional MethodDongshan Goat Braised in Traditional Method is a classic Chinese dish featuring skin-on goat meat from Hainan's Dongshan goat. The meat is cut into pieces, blanched, then stir-fried with aromatics like ginger, garlic, star anise, and cinnamon. Soy sauce, cooking wine, rock sugar, and broth are added before simmering over low heat for hours until tender. The dish has a glossy red-brown color and rich savory flavor with aromatic spices.
Dry-Braised Black Palm GooseDry-Braised Black Palm Goose is a Cantonese-style dish featuring black palm goose as the main ingredient. The goose meat is cut into pieces and cooked in a pan over medium-low heat with little to no added liquid, a method known as 'dry-braising' or 'dry-frying.' It relies on the goose's own fat and moisture to cook. Aromatics like ginger slices, garlic, and scallions are often added to enhance the fragrance, along with basic seasonings such as soy sauce, oyster sauce, and cooking wine. The finished dish has firm, flavorful meat with golden-brown skin and a rich, savory aroma.
Fig, Pork Spine and Chicken Feet SoupThis soup is made by simmering fresh or dried figs, pork spine bones, and chicken feet. The pork spine and chicken feet are first blanched to remove impurities, then simmered with figs in ample water over low heat for several hours until the ingredients are tender and the flavors meld. The soup highlights the natural taste of the ingredients and has a clear, soothing texture.
ShengguaShenggua is a dish made by steaming winter melon with ham and shrimp, resulting in a delicate and fresh flavor.
Medicinal Soup BaseA nourishing soup base made from medicinal herbs and bones, ideal for health tonics and soups.
Signature Garlic Pork RibsGolden garlic pork ribs are made with pork ribs, marinated and then fried or pan-fried until golden brown, then stir-fried with plenty of minced garlic to absorb the rich garlic flavor. Seasonings like soy sauce, cooking wine, and sugar are added for a deep taste.
Braised Abalone with Free-range ChickenAbalone stewed with free-range chicken is a dish featuring fresh abalone and chicken. Chicken pieces are cooked together with abalone in water, ginger, scallions, and seasonings until tender and flavorful, with a thickened broth.