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Nongjia Xiaochu (Wangshan Tuku Store)

农家菜 · ⭐ 4.6

50 meters east of the Wangshan Tuku Tourist Center, Datangping Township, beside Provincial Highway S509

Dishes

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  Dongpo Pork

  Dongpo pork, made primarily from fatty pork belly, is slowly stewed for a long time until it becomes tender and melts in the mouth. The dish is enhanced with caramel color, light soy sauce, dark soy sauce, and other seasonings to create a rich and flavorful taste.
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  Country-style Beer Duck

  A rustic dish made by stewing duck with beer and spices, resulting in tender meat infused with a rich, savory flavor.
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  Country Stone-Milled Tofu

  Country stone-milled tofu is made using traditional stone grinding to produce a smooth, fresh tofu with natural bean flavor, often served with vegetables or minced meat.
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  Braised Small Mandarin Fish

  A dish made by steaming small mandarin fish with ginger and scallions, resulting in a tender and delicately flavored seafood dish.
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  Fried Small Fish

  A Chinese snack made by frying small fresh fish after marinating and coating in batter. Crispy outside, tender inside, with a savory flavor.
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  Stir-fried smoked bamboo shoots with preserved pork

  Smoke-braised bamboo shoots stir-fried with cured pork is a traditional delicacy, primarily made from smoked bamboo shoots and preserved pork. The preparation involves soaking the smoke-braised bamboo shoots in advance, slicing the cured pork and stir-frying it to render out the fat, then adding minced garlic, chili peppers, and other seasonings to sauté until fragrant. Finally, the soaked bamboo shoots are added and stir-fried until fully flavored, ready to be served.
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  Braised Free-range Chicken

  Braised free-range chicken is a Chinese dish made with chicken as the main ingredient, blanched and then stewed with scallions, ginger, garlic, soy sauce, sugar, and cooking wine, slowly simmered until the meat is tender and flavorful.
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  Braised Eel in Brown Sauce

  Red-braised eel is a Chinese dish featuring eel as the main ingredient. The cleaned eel is cut into segments, pan-fried until slightly golden, then stewed with scallions, ginger, garlic, soy sauce, sugar, and cooking wine to absorb the rich flavors. The result is tender, succulent eel with a glossy red appearance.
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  Braised Chicken Soup in Pot (Half Portion)

  A traditional Chinese soup made by slow-cooking chicken in a clay pot with ginger and goji berries, resulting in a clear, savory broth rich in flavor and nutrition.
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  Braised Pork with Tofu Skin

  Fried tofu skin with braised pork is a Chinese dish using pork belly and tofu skin. Pork is blanched, then simmered with tofu skin and seasonings like soy sauce, sugar, and cooking wine until tender and flavorful.
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  Taro and Spare Ribs

  Pork rib and taro stew features blanched ribs and taro cooked slowly in broth with seasonings until tender. Taro absorbs the rich sauce, becoming creamy, while the ribs stay juicy—perfectly balanced.
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  Spicy Beef Shank

  Spicy Beef Shank is a dish primarily made from beef shank. The main preparation method involves cleaning and blanching the beef shank, then stewing or braising it in a pot with spices such as dried chili peppers, Sichuan peppercorns, star anise, cinnamon, ginger, and garlic, along with seasonings like soy sauce and cooking wine. The long cooking process results in tender, flavorful meat with a rich aroma from the spices and a spicy kick from the chili peppers.

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