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Chang Lai Le Nong Jia Yuan Restaurant

农家菜 · ⭐ 3.7

No. 24 Shangmo Village, Yanqing District

Dishes

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  Potato Pancake

  Potato pancakes are a snack made primarily from potatoes. To prepare them, wash and peel the potatoes, slice them, steam until tender, then mash into a paste. Add an appropriate amount of flour and salt, mix well, shape into small round cakes, and finally pan-fry until golden brown on both sides.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Wild Mushroom Potato Strips

  松蘑土豆条 is a dish made primarily from potatoes and wild mushrooms. Potatoes are cut into strips and stir-fried or stewed with cleaned mushrooms, allowing the mushrooms' aroma to infuse into the potatoes, resulting in a soft, layered texture.
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  Yongning Tofu

  Yongning tofu is a dish made with soft tofu, minced pork, mushrooms, and greens. The tofu is blanched, then stewed with seasoned meat and ingredients to absorb the savory broth.
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  Spicy Stir-Fried Tofu

  Stir-fried spicy tofu is a dish made with soft tofu as the main ingredient, stir-fried with chili, scallions, ginger, garlic, and other seasonings. The tofu is first blanched to remove odor, then stir-fried with sliced chili and seasoned until flavorful.
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  Charcoal-grilled lamb leg

  Charcoal-grilled lamb leg features fresh lamb leg marinated and slowly roasted over charcoal. The exterior is crispy and aromatic, while the inside remains juicy and tender, preserving the authentic flavor and aroma of lamb.
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  Charcoal-Grilled Rainbow Trout

  Grilled rainbow trout made with fresh fish, scored for flavor absorption, marinated and charcoal-grilled until crispy skin and tender meat, preserving its natural taste.
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  Fried Mushrooms

  Fried mushrooms are a dish made primarily with fresh mushrooms. After washing and drying the mushrooms, they are marinated with seasonings such as salt and pepper for a while, then coated in batter or breadcrumbs. They are deep-fried in hot oil until golden and crispy, then removed and drained of excess oil.
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  Braised Wild Chicken

  Braised wild chicken is a Chinese dish primarily made with wild chicken, which is first blanched and then simmered with ingredients such as green onions, ginger, garlic, soy sauce, and sugar. The chicken is slowly cooked over low heat, resulting in tender, flavorful meat and a thick, rich broth.
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  Braised Sturgeon

  Braised sturgeon is a traditional dish featuring sturgeon as the main ingredient. First, clean the sturgeon and cut it into pieces. Then, heat a wok with cold oil, stir-fry葱姜蒜 (scallions, ginger, and garlic) until fragrant, add doubanjiang (fermented broad bean paste) to release red oil, followed by placing the fish pieces in the pan and frying until golden brown on both sides. Finally, add cooking wine, soy sauce, sugar, and other seasonings, then add water and simmer until the sauce thickens. Once the sauce has reduced, the dish is ready to serve.

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