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Man Tang Hong Leisure Farm

苏北土菜 · ⭐ 3.7

Beside Mayun Bridge, Provincial Highway 247

Dishes

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  Six Harmonies Live Egg

  A specialty dish made from duck eggs incubated to a semi-cooked stage, featuring a tender and smooth texture, typically prepared by braising or steaming with a secret sauce.
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  Liùhé Pig Head Meat

  A traditional dish from Liùhé, Jiangsu, made by braising pork head meat until tender, then slicing and serving cold. It has a rich, savory flavor and is a local specialty.
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  Farmhouse Rice Crackers

  Farmhouse rice crackers are made with crispy rice crackers, stir-fried with minced meat and green peppers. The crunchy texture of the crackers blends perfectly with the savory meat and vegetables.
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  Finger Steamed Bun

  A traditional Chinese steamed bun shaped like fingers, made from flour and sweetened with sugar or honey. It is soft, fluffy, and often served as a breakfast item or snack.
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  Grilled Lamb Ribs

  Grilled lamb chops is a dish made primarily from lamb chops, prepared by roasting. After marinating, the lamb chops are placed on a grill and slowly roasted over moderate heat until the exterior turns golden and crispy while the meat remains tender and juicy.
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  Pork Blood Stir-fried with Greens

  A simple and flavorful dish made by quickly stir-frying pork blood with fresh greens, resulting in a tender and savory meal.
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  Braised麻Duck in Brown Sauce

  Braised麻鸭 is a dish primarily made with麻鸭, which is blanched and then stewed with ingredients such as green onions, ginger, and garlic. Seasonings like soy sauce, cooking wine, and rock sugar are added, and the dish is slowly simmered over low heat until the duck meat becomes tender and fully flavored.
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  Homemade Roast Duck

  Homemade roast duck made from Peking duck, marinated and roasted to perfection, served with pancakes, hoisin sauce, and scallions.
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  Crab Roe Soup Dumplings

  Crab Roe Soup Dumplings are a traditional delicacy made with crab roe and pork as filling, wrapped in wheat flour dough. To prepare, the crab roe and pork mixture is seasoned and encased in rolled-out dough, then steamed. The finished dumplings have thin skins with generous fillings and rich broth.

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