Shengji Nongzhuang
农家菜 · ⭐ 3.6
No. 14, Xiaozhou Dangbian Street

Dishes
Braised Pigeon Clay Pot RiceBraised pigeon served over rice cooked in a clay pot, with crispy bottom layer and savory flavor.
Five-Willow Fried EggFive Willow Fried Egg is a Chinese dish featuring eggs as the main ingredient. Eggs are beaten and seasoned, then deep-fried until golden and crispy, forming a crunchy outer layer resembling willow branches. It's typically served with scallion strips, ginger threads, garlic, and carrot shavings for a colorful 'Five Willow' effect.
Hakka Stuffed Tofu客家酿豆腐是一道传统菜肴,主要食材为豆腐和猪肉。制作方法是将猪肉剁成肉馅,填入豆腐块中,然后进行煎或蒸制,直至肉馅和豆腐熟透。
Clay-Baked ChickenA traditional Chinese dish where chicken is marinated and baked in clay, resulting in tender meat and a crispy skin.
Sauced EggplantA dish of eggplant served with a savory sauce, commonly prepared by frying or steaming the eggplant and topping it with a flavorful sauce.
Steamed Big Anhui FishA dish featuring fresh big Anhui fish steamed with ginger and scallions, highlighting the delicate flavor of the fish.
Charcoal-Grilled Spare RibsA Chinese dish made by grilling marinated pork ribs over charcoal, resulting in a crispy exterior and tender, flavorful meat.
Shengji Shagiang ChickenA Cantonese dish featuring chicken stewed with galangal, garlic, and ginger, resulting in tender meat and rich aromatic flavor.
Tea Oil DuckTea Oil Duck is a traditional dish made by stir-frying duck with tea oil and seasoning, resulting in a rich, fragrant flavor.
Sweet and Sour Chicken Gizzard with Lotus Root TipsA stir-fried dish featuring chicken gizzards and lotus root tips in a sweet and sour sauce, known for its crisp texture and balanced flavors.
Iron Plate Pig IntestineA Chinese dish made with pig intestines stir-fried quickly on a hot iron plate with garlic and chili, offering a spicy and aromatic flavor.