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Guanyulong Shan Zhuang Yu Cun (Bohai Zhen/Mutianyu Changcheng Store)

农家菜 · ⭐ 3.8

800 meters southeast of Mutianyu Great Wall along Huaihuang Road

Dishes

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  Fresh One-Pot Dish

  A pot of freshness features a variety of seafood, meats, and vegetables as main ingredients, carefully cooked together in one pot. Each ingredient retains its own freshness while blending harmoniously, resulting in a rich and flavorful broth.
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  Braised Tofu with Lotus Blossom

  Stuffed tofu is a dish made with soft tofu filled with minced meat, mushrooms, and green peas. After steaming, it's served with a thickened sauce, offering a tender texture and rich flavor.
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  Braised Pork with Chestnuts

  Chestnut braised pork is a dish made with pork belly and chestnuts. Pork belly is blanched, then stewed with rock sugar, light soy sauce, dark soy sauce, and cooking wine. Chestnuts are added to cook until the meat is tender and the chestnuts absorb the flavor, resulting in a thick sauce.
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  Dipping Tofu

  Spicy tofu is a dish primarily made with tofu. The tofu is cut into cubes and deep-fried until golden and crispy. It is served with a specially prepared sauce made from soy sauce, garlic, chili, cilantro, and other seasonings. When eating, the tofu cubes are dipped into the sauce, offering a rich and flavorful experience.
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  Fried Sichuan Pepper Shoots

  Fried Sichuan pepper buds is a unique dish, primarily made from fresh and tender Sichuan pepper buds. The preparation method involves washing the buds, draining off excess water, then frying them in oil until golden brown. After frying, they are drained to remove excess oil. The finished dish features crispy, flavorful buds with a subtle Sichuan pepper aroma.
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  Grilled Rainbow Trout

  Grilled rainbow trout is a dish made primarily with fresh rainbow trout. To prepare it, the trout is first cleaned and marinated to absorb flavor, then placed on a grill and slowly roasted over moderate heat until golden and crispy. The finished dish features a fragrant, crispy skin and tender meat that retains the natural freshness of the rainbow trout.
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  Blitz-cooked Rainbow Trout

  Sautéed rainbow trout is a dish made with fresh trout, sliced and quickly blanched in boiling water to keep the flesh tender. It's typically seasoned with scallions, ginger, garlic, and cooking wine, and sometimes enhanced with a touch of broth or clear soup.
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  Blitz-boiled Fish

  Bao Cuan Fish is a dish made with fresh fish quickly blanched. Main ingredients include fish slices or chunks, seasoned with scallions, ginger, garlic, and green/red peppers. The fish is briefly cooked in boiling water to keep it tender, then stir-fried with seasonings and vegetables.
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  Dumpling Balls

  Dough balls are a type of pastry made primarily with vegetables. The vegetables are typically chopped and mixed with seasonings, then wrapped in dough and steamed.
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  Scallion Pancake

  Scallion pancake is a traditional Chinese pastry made primarily from flour and flavored with chopped scallions. To prepare it, the dough is rolled into a thin sheet, sprinkled with scallions, salt, and oil, then rolled up, flattened into a pancake shape, and pan-fried until golden and crispy. The scallion pancake has a crispy exterior and tender interior with a fragrant onion aroma—it can be enjoyed as breakfast or as a tea-time snack.
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  Salmon Sashimi

  Fresh golden trout is cleaned, scaled, gutted, and sliced thin for sashimi, served raw to highlight its tender, fresh taste.

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