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A Ma Home-style Cuisine

农家菜 · ⭐ 3.2

No. 54, Ximen Street

Dishes

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  小鱼

  小鱼是一道以小型鱼类为主要食材的菜肴，通常选用鲫鱼、带鱼或黄花鱼等，经过清洗处理后，用油煎至两面金黄，再加入调料如姜、葱、蒜、酱油、料酒等炖煮或焖制而成。
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  Stir-Fried Water Spinach

  A light stir-fry dish made with water spinach, quickly cooked with garlic for a fresh and delicate flavor.
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  Braised Duck

  A traditional Chinese dish where duck is marinated and slowly braised in a sealed pot, resulting in tender meat and rich flavor.
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  Special Pickled Vegetables

  Spicy kimchi is primarily made from napa cabbage, radish, chili peppers, and garlic, fermented through saltwater soaking and fermentation processes to give vegetables a unique flavor. During preparation, garlic paste, ginger slices, fish sauce, or shrimp paste are typically added to enhance aroma.
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  Special Snail Dish

  A spicy and flavorful dish made with snails stir-fried in chili, Sichuan pepper, and fermented bean paste.
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  Poached Free-range Chicken

  A classic Cantonese cold dish made by poaching free-range chicken in water, then chilling and slicing it. The meat is tender and naturally flavorful, typically served with ginger-scallion sauce or soy sauce.
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  Sauce-Infused Bok Choy

  A simple and flavorful Chinese dish made with fresh bok choy and seasoned with fermented rice wine sauce, offering a savory and aromatic taste.
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  Braised Flatfish

  Braised flatfish is a Chinese dish using flatfish as the main ingredient. After cleaning, the fish is marinated with rice wine and ginger to remove fishy smell, then pan-fried until slightly golden on both sides. Add soy sauce, sugar, scallions, ginger and water, then simmer slowly until the sauce thickens and the fish is well-seasoned.
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  Meat Floss Bones

  A Chinese dish featuring pork ribs simmered until tender and coated in savory meat floss, offering a rich, umami flavor.
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  Silver Fish with Egg

  A traditional Chinese dish made with fresh silver fish and eggs, gently fried to create a delicate and nutritious meal.

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