Hong's Farmhouse Cuisine (Fengqi Valley Branch)
农家菜 · ⭐ 3.8
No. 108 Yongjia Avenue, Unit 5
Dishes
Stewed Eel and IntestinesA Sichuan dish made with eel segments and pork intestines, stir-fried with chili and spices for a rich, spicy flavor.
Bishan RabbitBishan Rabbit is a dish featuring rabbit as the main ingredient, typically stir-fried with diced fresh rabbit meat, chili, Sichuan peppercorns, ginger, garlic, fermented broad bean paste, and cooking wine for aroma. The cooking process emphasizes precise heat control to maintain tender, juicy meat.
White Flour Steamed BunA traditional Chinese steamed bun made from refined wheat flour, known for its soft and slightly sweet taste, commonly served as a staple food or breakfast item.
Lai Feng FishLai Feng Fish is made primarily from grass carp, seasoned with fermented broad bean paste, pickled chili peppers, and other condiments, then prepared through marinating and stir-frying or boiling. The fish meat is tender and the sauce is rich and flavorful.
Roast SquabRoast squab is a dish primarily made with young pigeons as the main ingredient. After marinating, the squabs are roasted over charcoal or in an oven until the skin turns golden and crispy, while the meat remains tender and juicy. Aromatic spices can be added during roasting to enhance the flavor.
Coiled Earth EelA dish featuring fresh earth eel shaped into a coiled dragon, steamed with ginger, garlic, and chili for a delicate flavor.
Fish-Flavored Eggplant PattiesA Sichuan dish featuring fried eggplant slices coated in starch and tossed in a tangy, sweet, and slightly spicy fish-flavored sauce made with vinegar, sugar, soy sauce, garlic, ginger, and chili.