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Beautiful Village Farmhouse Restaurant (Dazhuangke Branch)

农家菜 · ⭐ 3.4

Opposite (diagonally across) the Dazhuangke Village Bus Stop

Dishes

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  Diao Xiao Noodles

  Knife-cut noodles are made from medium-gluten flour and hand-carved using a special blade, resulting in noodles that are smooth on the outside and chewy inside, soft yet not sticky. They are typically served with pork, beef, or lamb broth, garnished with green onions and cilantro, delivering a rich noodle aroma and flavorful soup base.
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  Sorghum Flour Three-Pot Stew

  Oatmeal Three-in-One Pot is a dish made primarily with oatmeal, combined with potatoes, cabbage, and pork belly. Oatmeal is scalded with boiling water, kneaded into dough, rolled thin, cut into strips, then stewed together with diced potatoes, cabbage, and pork belly to create a rich, harmonious flavor.
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  Sorghum Flour Banquet

  Yamian is a traditional noodle banquet featuring yam flour as the main ingredient, with key ingredients including yam flour, potatoes, carrots, and cabbage. Yam flour is mixed with water, rolled into thin sheets or shaped into strands, steamed, and served with various side dishes. Popular preparations include yamian fish, yamian nests, and yamian dumplings, often paired with sauces or broths.
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  Youtian Hele

  Youtian Hele is a noodle dish made by mixing youtian flour with water to form a dough, then extruded through a hele press into strands and boiled. Main ingredient is youtian flour,辅以清水. The dough is pressed through the hele machine, then boiled and served with various sauces or seasonings.
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  Sorghum Flour Dumplings

  Sorghum flour dumplings are made by mixing sorghum flour with water to form dough, rolling it into wrappers, and filling with ingredients like pork, cabbage, scallions, and ginger. The dough is shaped into small pieces, flattened, filled, sealed, and boiled.
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  Wonton

  Dumplings are a traditional Chinese noodle dish, made by wrapping flavorful meat filling in thin dough wrappers, usually shaped like ingots. To prepare, the seasoned meat filling is placed into rolled-out dough sheets, sealed tightly at the edges, and then boiled in hot water until cooked through. They can be enjoyed with soup broth and seasonings, offering a rich taste and nutritious flavor.

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