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Jinhai Rural Cuisine Restaurant

农家菜 · ⭐ 4.7

No. 5, Dadong She, Gongqing Road, Liangkou Town (200 meters past Bishuiwan, then turn right)

Dishes

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  Signature Abalone Sauce Tofu

  A delicate tofu dish simmered in a rich abalone sauce, offering a savory and smooth texture with deep umami flavor.
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  Firewood Lu Goose

  A traditional dish made by slow-cooking a whole goose over wood fire, resulting in tender meat and rich broth, often seasoned with ginger, scallions, and spices.
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  Liuxi River Reservoir Bighead Fish (Standard Portion)

  This dish features bighead carp (silver carp) sourced from the Liuxi River Reservoir. The fish head is cleaned and typically prepared using classic Cantonese methods, such as steaming or steaming with chopped chili. The steamed version highlights the natural, delicate flavor and tender texture of the fish head. The chopped chili version is steamed with Hunan-style chopped chili, garlic, and other seasonings, resulting in a savory and mildly spicy taste. The dish primarily showcases the freshness of the fish head, complemented by simple aromatics like ginger and scallions. The 'standard portion' is suitable for sharing among 2-3 people.
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  Steamed Liuxi River Fish

  Fresh fish from Liuxi River steamed to perfection, highlighting its natural flavor and tenderness with ginger and scallions.
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  Pork Blood and Offal Hot Pot

  Pork Blood and Offal Hot Pot is a clay pot dish featuring fresh pork blood and a variety of pork offal as main ingredients. Key components include pork blood, liver, intestines, stomach, and heart. The offal is thoroughly cleaned and blanched to remove any gaminess. It is then simmered together with the pork blood in a clay pot with broth, ginger slices, cooking wine, and other basic seasonings over low heat until all ingredients are fully cooked and infused with flavor. The resulting dish has a rich broth, with tender and smooth pork blood and chewy offal offering a variety of textures.
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  Steamed Free-range Chicken

  A classic Cantonese dish featuring free-range chicken poached until tender, then chilled and sliced, served with a simple dipping sauce for a fresh, savory taste.
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  Steamed Pork with Dried Cabbage

  A savory dish made by steaming dried cabbage with pork, resulting in a tender and flavorful combination.
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  Secret-Recipe Barbecue Pork

  Braised barbecued pork made from pork tenderloin, marinated with soy sauce, honey, oyster sauce, rice wine, garlic, and five-spice powder, then grilled to a slightly charred surface and bright red color, with a juicy and tender interior.
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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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  Steamed Chicken with Stone Snail and Red Onion

  A dish featuring stone snails, chicken, and red onion steamed together for a rich, savory flavor.
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  Stir-Fried Bok Choy with Garlic

  Stir-fried bok choy with garlic is a home-style dish using bok choy and garlic as main ingredients. Wash and cut bok choy, mince garlic. Heat oil in pan, sauté garlic first, then quickly stir-fry bok choy until tender, season and serve.

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