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Shengji Nongzhuang

农家菜 · ⭐ 3.6

No. 14, Xiaozhou Dangbian Street

Dishes

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  Braised Pigeon Clay Pot Rice

  Braised pigeon served over rice cooked in a clay pot, with crispy bottom layer and savory flavor.
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  Five-Willow Fried Egg

  Five 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.
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  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。
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  Clay-Baked Chicken

  A traditional Chinese dish where chicken is marinated and baked in clay, resulting in tender meat and a crispy skin.
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  Sauced Eggplant

  A dish of eggplant served with a savory sauce, commonly prepared by frying or steaming the eggplant and topping it with a flavorful sauce.
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  Steamed Big Anhui Fish

  A dish featuring fresh big Anhui fish steamed with ginger and scallions, highlighting the delicate flavor of the fish.
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  Charcoal-Grilled Spare Ribs

  A Chinese dish made by grilling marinated pork ribs over charcoal, resulting in a crispy exterior and tender, flavorful meat.
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  Shengji Shagiang Chicken

  A Cantonese dish featuring chicken stewed with galangal, garlic, and ginger, resulting in tender meat and rich aromatic flavor.
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  Tea Oil Duck

  Tea Oil Duck is a traditional dish made by stir-frying duck with tea oil and seasoning, resulting in a rich, fragrant flavor.
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  Sweet and Sour Chicken Gizzard with Lotus Root Tips

  A stir-fried dish featuring chicken gizzards and lotus root tips in a sweet and sour sauce, known for its crisp texture and balanced flavors.
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  Iron Plate Pig Intestine

  A Chinese dish made with pig intestines stir-fried quickly on a hot iron plate with garlic and chili, offering a spicy and aromatic flavor.

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