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Hebian Farmhouse

农家菜 · ⭐ 3.7

Wenquan Avenue

Dishes

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  Five-fingered Mulberry Chicken Soup

  A nourishing soup made with five-fingered mulberry root and chicken, slowly simmered to bring out rich flavor and health benefits.
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  Clay-Baked Chicken

  A traditional Chinese dish where chicken is marinated and baked in clay, resulting in tender meat and a crispy skin.
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  Stir-Fried Seasonal Vegetables

  A simple and healthy dish made by stir-frying fresh seasonal vegetables such as greens, carrots, and mushrooms, resulting in a crisp and flavorful side dish.
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  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.
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  Bamboo Shoot and Snail Stir-fry with Perilla

  A dish featuring fresh mountain snails stir-fried quickly with perilla leaves, offering a savory and aromatic taste.
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  Steamed Mountain Creek Fish with Perilla

  A dish made by steaming fresh mountain creek fish with perilla leaves, resulting in a delicate and aromatic flavor.
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  Old Bull Eating Tender Grass

  A home-style dish featuring beef and tender tofu or greens, stir-fried to create a rich, savory flavor.
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  Preserved Meat Bamboo Rice

  A traditional dish made by steaming glutinous rice with preserved meats like sausage and bacon inside bamboo tubes, resulting in a fragrant and flavorful meal.
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  Litchi Wood Roast Chicken

  A Cantonese classic, this dish features tender chicken roasted over litchi wood charcoal, resulting in a fragrant, crispy skin and juicy meat.
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  Lotus Leaf Steamed Meatballs

  A traditional Chinese dish made by steaming seasoned pork meatballs wrapped in fresh lotus leaves, resulting in a tender and fragrant flavor.
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  Leek and River Shrimp Stir-fry

  Scallion and river shrimp is a dish primarily made with fresh river shrimp and scallions. The preparation is simple: first, clean the river shrimp and cut the scallions into segments. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the river shrimp and stir-fry until they change color. Finally, add the scallion segments and quickly stir-fry until the scallions are just cooked through. Season with an appropriate amount of salt and monosodium glutamate (MSG), then serve.

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