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Da Yu Er Nong Jia Private Kitchen (Yuansha Branch)

农家菜 · ⭐ 4.5

No. 4 Yuanzhan Road

Dishes

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  Peking Roast Duck

  Beijing Roast Duck uses premium Peking duck, roasted in a挂炉. After slaughter, the duck is cleaned, inflated, scalded, coated with sugar water, dried, then roasted over fruitwood charcoal to achieve crispy skin and tender meat. Served sliced with lotus leaf pancakes, sweet bean sauce, green onions, and cucumber sticks for wrapping.
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  Steamed Clams with Two Colors

  Fresh clams steamed with green and red pepper strips, resulting in a bright, tender, and refreshing dish with a clean seafood flavor.
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  Chongming White Goat Meat

  Chongming White Goat Meat is made from local white goats in Chongming, slowly stewed to bring out tender meat and rich broth.
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  Seafood Grand Master

  Seafood Grand is a dish that combines various types of seafood. The main ingredients include fresh shrimp, crab, shellfish, and more, carefully selected and processed to preserve their natural flavors. The cooking method typically involves simmering the seafood with spices and seasonings to highlight the freshness and texture of the seafood. The entire dish is colorful, with the tender seafood blending harmoniously with the aromatic seasonings, making it incredibly appetizing.
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  Steamed Assorted Salted Dishes

  A traditional Chinese dish featuring various salted ingredients like salted fish, meat, and eggs, steamed to preserve their savory flavors.
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  Steamed Free-range Chicken with Orange Peel

  Fresh free-range chicken steamed with orange peel, resulting in tender meat and a subtle citrus aroma.
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  Steamed Yellow Croaker

  Steamed yellow croaker is a dish made with fresh yellow croaker, seasoned with ginger threads and scallions, and steamed gently. Clean the fish, score both sides, place in a dish, add ginger and scallions, a splash of cooking wine, then steam over water until done.
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  Braised Yangzhou Lamb

  Braised Yangzhou Lamb is a traditional dish made with tender lamb from Chongming Island, slow-cooked in a savory sauce of soy sauce, sugar, and spices.
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  Braised River Fish Mix

  A Chinese dish made by braising a mix of river fish with soy sauce, sugar, and aromatics until tender and flavorful.
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  Soy Sauce River Shrimp

  A Chinese home-style dish made with fresh river shrimp stir-fried in soy sauce, resulting in tender, flavorful shrimp with a savory, slightly sweet taste.
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  Bullhead Fish Head

  Bàowáng fish head is a dish featuring a large fish head, typically from bighead carp or silver carp, seasoned with ginger, scallions, and garlic, then stewed or braised. The fish head is first pan-fried until slightly golden, then simmered slowly with broth, soy sauce, and cooking wine to create tender meat and rich soup.
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  Black Truffle Stir-fried Lobster

  Fresh lobster stir-fried with black truffle, delivering a rich and aromatic dish.

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