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Huangshan Lu Farmhouse

农家菜 · ⭐ 3.1

49 Shidou Street

Dishes

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  Braised Squab

  Squab is made from young pigeons that have not yet fully grown. After slaughter, plucking, and cleaning, the meat is prepared through marinating, roasting, or stewing. The main ingredient is squab, often enhanced with seasonings such as ginger, scallions, and cooking wine.
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  Five-fingered Mulberry Roast Chicken

  A Cantonese dish featuring whole chicken marinated with five-fingered mulberry, ginger, and garlic, then slow-roasted to perfection for a rich, savory flavor.
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  Farm-Raised Goose

  A richly flavored dish made from farm-raised goose, slow-cooked to perfection and served with a special sauce.
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  All-Inclusive Big Plate Fish

  All-Inclusive Big Plate Fish is a hearty dish that combines a variety of ingredients. Main ingredients include a whole fresh fish (such as grass carp or sea bass), tofu, wood ear mushrooms, bean sprouts, wide noodles, lotus root slices, potato slices, luncheon meat, and fish balls. The fish is cleaned and pan-fried or deep-fried until golden. In a separate pot, seasonings like broad bean paste, Sichuan peppercorns, and dried chilies are stir-fried until fragrant, then broth is added and brought to a boil. Hearty vegetables and the fish are added in sequence and simmered until flavors are absorbed. All ingredients and broth are then served in a large plate or basin, garnished with chopped scallions, cilantro, and fried peanuts.
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  Hengxian Fish Sashimi

  A dish made from fresh carp or perch, thinly sliced and served raw with a spicy-sour sauce and herbs. Known for its tender texture and refreshing taste.
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  Stir-Fried Bok Choy

  Stir-fried bok choy is a Chinese dish made with fresh bok choy, quickly stir-fried to retain its crisp texture and vibrant green color. Washed bok choy is blanched or directly stir-fried with garlic slices.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Flaming Drunk Goose

  A spicy Sichuan dish featuring tender goose meat simmered in a flavorful sauce with alcohol flame served tableside for dramatic effect.
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  Steamed Mandarin Fish

  A dish made by steaming fresh mandarin fish with ginger and scallions, resulting in tender and flavorful meat.
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  Lotus Stem Stir-Fried with Beef

  A classic Chinese dish featuring tender beef and crisp lotus stems stir-fried quickly in a savory sauce.

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