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Tiangong Manor West River Ancient Village - Xijiang Banquet

农家菜 · ⭐ 3.8

首南东路天宫庄园西江古村222号

Dishes

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  Eight Treasure Duck

  Bābǎo Duck is a traditional Chinese dish featuring a whole duck stuffed with a savory eight-treasure filling of glutinous rice, mushrooms, dried shrimp, ham, chestnuts, lotus seeds, chicken gizzards, and egg skin, then steamed until tender.
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  Szechuan Pepper Beef

  Hangzhou pepper beef is a dish primarily made with beef tenderloin and Hangzhou peppers. To prepare, first cut the beef into strips and marinate with seasonings until flavorful. Then, slice the Hangzhou peppers into segments. Next, heat oil in a wok, quickly stir-fry the beef strips until they change color, add the pepper segments, and continue to stir-fry. Finally, season with salt and soy sauce as needed, stir well, and serve.
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  Fried Taro Soup

  A Chinese soup made by frying taro and simmering it in broth, resulting in a soft, creamy texture with a crispy exterior.
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  Salted Water River Shrimp

  A dish made with fresh river shrimp boiled in salted water, resulting in tender and flavorful shrimp with a natural savory taste.
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  Stone Pot Noodles

  A Chinese dish featuring noodles cooked in a hot stone pot with vegetables, meat, or seafood, resulting in a flavorful and aromatic meal.
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  Bamboo Shoot and Shepherd's Purse Stir-Fried Rice Cake

  A spring dish featuring tender bamboo shoots and shepherd's purse stir-fried with soft rice cakes, offering a fresh and savory taste.
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  Sweet Rice Balls in Fermented Wine

  Sweet glutinous rice balls cooked in fermented rice wine, made by shaping glutinous rice flour into small balls and simmering them in boiling water until they float, then adding rice wine and sugar for flavor.
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  Sauce-Seasoned Eel

  A Chinese dish made by braising eel in a savory sauce of soy sauce, sugar, and vinegar, resulting in tender, flavorful fish.

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