Da Dao Lakeside Restaurant · Farmhouse (Xishan Island Branch)
特色菜 · ⭐ 4.7
No. 10 Xiaomingwan, Shigong Road
Dishes
Aromatic BowlA fragrant bowl is a Chinese dish that excels in color, aroma, and taste. The main ingredients include pork, dried mushrooms, bamboo shoots, and green and red bell peppers. First, prepare the ingredients by slicing the pork, shredding the mushrooms and bamboo shoots, and cutting the green and red peppers into segments. Then, heat a wok with oil, stir-fry the pork until it changes color, followed by adding the mushrooms, bamboo shoots, and bell peppers to stir-fry together. Finally, add seasonings and stir well to complete the dish.
Homemade Plum DriedMade from fresh plums, this homemade dried plum is sweet and tangy, perfect as a healthy snack.
Farmhouse Taro StewA hearty stew made with fresh taro and pork belly or cured meat, slowly simmered to create a rich, savory flavor. A traditional home-style dish.
Millet Steamed CakeA traditional steamed cake made primarily from millet flour, mixed with wheat flour, sugar, and a leavening agent, then steamed to create a soft and elastic texture.
Signature Immortal ChickenSignature Immortal Chicken features a whole chicken with mushrooms, carrots, and green peppers, slow-cooked to blend flavors perfectly after marinating.
Signature Braised EelSignature Braised Eel uses fresh river eel as the main ingredient, deboned and cut into sections. The eel sections are first pan-fried until slightly golden, then braised with light soy sauce, dark soy sauce, cooking wine, rock sugar, ginger slices, and scallions. The dish is simmered over low heat to allow the sauce to fully penetrate the fish. The finished dish has a glossy red-brown color, tender eel meat, and a rich savory aroma.
Signature Braised EelFresh eel braised with soy sauce, sugar, and wine until tender and flavorful.
Squirrel-shaped Mandarin FishSquirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
Tea-Scented Signature PorkA slow-cooked pork dish infused with tea aroma, tender and flavorful.
Handmade Tofu with ShrimpHandmade tofu paired with fresh shrimp, featuring a delicate texture and natural sweetness, prepared by steaming or light stir-frying to preserve the original flavors.
Handmade Tofu with Shrimp and PeasFreshly handmade soft tofu stir-fried with fresh shrimp and green peas. Tender texture and mild, natural flavor.
Home-brewed Osmanthus Plum JuiceMade from plums and osmanthus flowers, this refreshing drink is brewed, simmered, filtered, and sweetened with rock sugar. It offers a balanced sour-sweet flavor with a delicate floral aroma.
Bamboo Root Stir-Fried with Shredded PorkA dish made by stir-frying fresh bamboo roots and shredded pork, seasoned with garlic and ginger for a crisp and savory flavor.- PeasPeas are a common vegetable used in stir-fries or soups. Made with fresh peas, garlic, and carrots, they offer a fresh and tender taste.
Braised Lotus Seed with ShrimpChicken head rice stir-fried with shrimp is a dish primarily made with chicken head rice and fresh shrimp. The preparation involves first cleaning the shrimp and marinating them with cooking wine, salt, and other seasonings. Next, the chicken head rice is cooked and set aside. Then, heat oil in a wok, sauté葱姜蒜 (scallions, ginger, and garlic) until fragrant, add the shrimp and stir-fry until they change color. Finally, add the chicken head rice, season with salt and other seasonings, and quickly stir-fry until well combined.