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Farmers' Joy Farm Chicken (Baiyun Wanda Branch)

农家菜 · ⭐ 4.0

No. 501, Yuncheng East Road

Dishes

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  Homestyle Chili and Pork Stir-Fry

  Home-style stir-fried pork with chili is a classic dish using pork and chili as main ingredients. Pork is sliced or shredded, chili cut into segments or strips. First, fry the pork until it changes color, then add chili and stir well. Season and serve.
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  Ancient Method Farmhouse Chicken

  A traditional farmhouse chicken dish made with free-range chicken slowly stewed in a rich broth with ginger, scallions, and spices for a deeply savory flavor.
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  Signature Farmhouse Chicken

  A signature dish featuring free-range chicken slow-cooked in a secret sauce, resulting in tender meat and rich broth.
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  Signature Farmhouse Goose

  A flavorful dish made with tender goose meat slow-cooked in a secret sauce, served with seasonal vegetables for a rich and satisfying meal.
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  Signature Fish Head Pot

  A signature dish featuring a fresh fish head simmered with tofu, mushrooms, and ginger in a rich broth, resulting in tender fish and flavorful soup.
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  Stir-Fried Seasonal Vegetables

  Stir-fried Seasonal Vegetables is a dish primarily made with fresh seasonal vegetables. After washing, the vegetables are quickly stir-fried at high heat to preserve their natural color, aroma, and nutritional value. The dish offers a refreshing taste and a simple preparation method.
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  Fried Potato Strips

  Fried potato sticks are made by cutting potatoes into strips and frying them in hot oil. Main ingredient is potato, typically fried until crispy outside and tender inside, served with sauces like ketchup, chili powder, or salt and pepper.
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  Steamed Deep-Sea Oysters in Bamboo Basket

  Fresh deep-sea oysters steamed in a bamboo basket, preserving their natural flavor and tender texture.
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  Horse Spoon Tripe

  A Sichuan-style cold dish made with beef tripe, cleaned and blanched, then tossed in a spicy sauce for a crisp and flavorful bite.
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  Horse-Shaped Duck Blood

  Ma Shao Duck Blood is a dish primarily made with duck blood, typically sliced and stir-fried with chili, garlic, ginger, and other seasonings using a ma shao (a traditional wide ladle) as the cooking tool, allowing the duck blood to absorb the flavors of the seasonings and resulting in a smooth, tender texture.

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