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Farmhouse Hunan Village Food Plaza (North University Town Branch)

湘菜 · ⭐ 3.7

No. 2, Lane 10, Qingyun Dajie

Dishes

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  Spicy Shrimp Skewers

  A dish of skewered shrimp marinated in spicy sauce and grilled or boiled, known for its bold flavor and tender texture.
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  Spicy Pot-Braised Tofu with Leaves

  Dry Pot Thousand Leaf Tofu is a dish primarily made with thousand leaf tofu. To prepare it, the tofu is sliced and stir-fried with ingredients such as pork belly and green and red peppers, resulting in a crispy exterior and tender interior. Finally, a special dry pot seasoning is added to create a unique flavor.
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  Spicy Chicken with Chestnuts in Dry Pot

  A spicy stir-fry dish made with chicken and chestnuts, seasoned with aromatic spices and vegetables, popular in Sichuan cuisine.
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  Shredded Cabbage

  Shredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
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  Candied Sweet Potato

  Sweet potato in syrup is a traditional dessert made primarily with sweet potatoes. The preparation involves cutting the sweet potatoes into pieces, frying them until golden brown, and then making a sugar syrup. Finally, the fried sweet potato pieces are coated with the syrup and pulled to create delicate threads of sugar.
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  Signature Crispy Fragrant Spare Ribs

  Signature crispy fragrant spare ribs are made from high-quality pork spare ribs, marinated and deep-fried until golden and crispy, with a crunchy exterior and tender meat inside.
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  Special Roast Fish

  Special grilled fish is made with fresh fish as the main ingredient, combined with various spices and vegetables, then marinated and grilled. The fish meat is tender and the skin is crispy, paired with an abundance of side dishes, creating a unique flavor.
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  Taro Sweet Potato Balls

  Taro sweet potato balls are a type of dumpling dish made primarily from sweet potatoes and taro. Steam the sweet potatoes and taro until soft, then mash them into a paste. Add an appropriate amount of glutinous rice flour and sugar, mix well, knead into a dough, shape into small balls, and deep-fry in oil until golden and crispy.

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