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巢湖名吃·徽府农家菜(半汤店)

地方菜 · ⭐ 4.6

No. 98, Lengquan Road, Bantang Old Street (50 meters forward from Mengyuan Bridge)

Dishes

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  Homestyle Old Goose Soup

  A traditional soup made from old goose, slowly simmered with ginger and scallions for a rich, savory flavor.
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  Farmhouse Free-Range Chicken Soup with Crispy Rice (Half Chicken)

  Farmhouse Free-Range Chicken Soup with Crispy Rice is a traditional home-style dish. The main ingredients are half a free-range chicken and crispy rice. The chicken is cleaned and simmered over low heat for several hours until the soup is rich and the meat tender. The crispy rice is made by dry-frying raw rice in a pan until golden and crunchy. To serve, piping hot chicken soup is poured over a bowl of crispy rice. The rice absorbs the broth, remaining partly crispy and partly soft. The dish highlights the natural flavor of the chicken and the unique texture of the rice.
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  Homestyle Chicken Soup with Fried Rice (Large)

  A hearty dish of slow-cooked chicken soup served with fried rice, where the rice absorbs the rich broth for a comforting, savory flavor.
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  Farmhouse Snow Cabbage and Pork Intestines

  A traditional Chinese dish made with pork intestines and pickled mustard greens, simmered to perfection for a savory, satisfying flavor.
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  Stewed Fish Head with Tofu

  A traditional Chinese dish made by gently stewing fish head and tofu together, resulting in a rich, savory broth and tender ingredients.
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  Fermented Mandarin Fish from Huizhou

  Huifou stinky mandarin fish is made from fresh mandarin fish, fermented and then cooked. The fish develops a unique flavor through controlled fermentation, then is pan-fried or boiled to achieve tender, flavorful meat.
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  Special Steamed Dumplings

  Special steamed dumplings are made with dough wrappers filled with main ingredients such as pork, shrimp, and cabbage, then steamed to perfection, preserving the filling's tenderness and juiciness.
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  Clay Pot Braised Beef

  A traditional Chinese dish featuring beef slow-cooked in a clay pot with spices and seasonings, resulting in tender meat and rich broth.
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  Clay Pot Beef

  Wagwan beef is a traditional dish primarily made with beef, seasoned with scallions, ginger, and other spices. After cutting the beef into pieces and marinating it, it is placed in a clay pot along with适量 water and seasonings. The pot is sealed and slowly stewed until the beef becomes tender and the broth becomes rich and flavorful.
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  Sweet and Sour Pork Ribs

  Sweet and sour pork ribs is a classic Chinese dish using pork ribs as the main ingredient. The ribs are first fried until golden and crispy, then stir-fried with seasonings such as sugar, vinegar, and tomato sauce to coat the ribs evenly in a rich sweet-and-sour sauce.
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  Braised Free-range Chicken

  A traditional Chinese dish made with free-range chicken braised in a savory sauce of soy, sugar, and aromatics.
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  Braised Stinky Mandarin Fish

  Stinky mandarin fish is a dish made by fermenting fresh mandarin fish with salt, then braising it with seasonings such as soy sauce, sugar, and cooking wine. The main ingredients are mandarin fish and seasonings. During preparation, the fish is salted and fermented to develop a unique flavor, then stewed to make the flesh flavorful and tender.
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  Braised Black Pork

  Braised black pork is a Chinese dish featuring black pork as the main ingredient, simmered with scallions, ginger, garlic, soy sauce, sugar, and cooking wine to achieve tender, flavorful meat with a glossy red color.
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  Fish Head Stewed with Old Tofu (Red Broth)

  Fish Head Stewed with Old Tofu (Red Broth) is a Chinese stew dish. Main ingredients include a fresh fish head (commonly silver carp or bighead carp) and firm old tofu. The fish head is first pan-fried until golden on both sides, then ginger slices, scallions, and cooking wine are added to remove fishiness. Soy sauce, sugar, and water are added to create the red broth. Cubes of old tofu are added and simmered over low heat until the tofu absorbs the broth and the fish head is cooked through. The dish features a rich, reddish-brown broth, firm tofu, and tender fish meat.

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