Shanshui Vinegar Villa
农家菜 · ⭐ 3.7
No. 3, Xiasongwu Third Street, Jianling Village, Chini Town
Dishes
Farmhouse Ginger Fried EggA homestyle dish made with eggs and ginger, lightly fried until golden brown for a savory, slightly spicy flavor.
Hakka Traditional Braised GooseHakka Traditional Braised Goose is a classic Hakka dish made with a whole goose. The goose is marinated with soy sauce, cooking wine, five-spice powder, and other seasonings, then pan-fried over medium-low heat until golden brown. It is then braised with ginger, garlic, star anise, and a small amount of water until the meat becomes tender and the sauce thickens. The dish has a glossy reddish-brown color, firm yet flavorful meat, and a rich savory aroma with hints of five-spice.
Hakka Roast GooseA traditional Hakka dish featuring a whole goose marinated in soy sauce, sugar, ginger, and garlic, then slowly braised until tender and deeply flavorful.
Signature Chicken Stew with VinegarA flavorful chicken stew made with vinegar, ginger, and scallions, resulting in a rich, tangy broth and tender meat.
Mulberry VinegarMulberry vinegar is a traditional beverage or condiment made primarily from fresh mulberries, rice vinegar, and rock sugar. The mulberries are washed, dried, and layered with sugar in a glass container, then covered with rice vinegar and sealed for fermentation in a cool place for 1-3 months. The final product has a deep purplish-red color and a balanced sweet-sour taste, suitable for diluting as a drink or using in salads and dipping sauces.
Rose VinegarRose vinegar is a cold dish made primarily from fresh rose petals, marinated with rice vinegar or aged vinegar. After washing, the petals are mixed with vinegar and soaked for several hours to absorb the fragrance and subtle sweetness of the roses.
Rice All You Can EatA dish where rice is served in unlimited quantities, often accompanied by various side dishes for customers to enjoy freely.
Home-raised Yangshan Large Fan ChickenThis dish features a large, free-range rooster from the Yangshan region of Guangdong as the main ingredient. The chicken is typically aged over 180 days, resulting in firm meat. Common preparation methods include poaching, steaming, or braising. For the poached version, the whole chicken is immersed in boiling water, then simmered until cooked through, chilled, chopped, and served with ginger-scallion or sand ginger soy sauce dip. Steaming involves marinating with salt and minimal seasoning. Braising is often done with ingredients like red dates, goji berries, and shiitake mushrooms. The dish highlights the natural flavor and sweetness of the chicken.
Stir-Fried TofuTofu is pan-fried or boiled, then mixed with seasonings and accompaniments to allow it to absorb the flavors of the sauce. The main ingredient is tofu, commonly paired with scallions, ginger, garlic, soy sauce, and other seasonings.
Casserole Braised Qingyuan GooseCasserole Braised Qingyuan Goose is a Cantonese dish featuring the specialty black-brown goose from Qingyuan, Guangdong. The goose meat is cut into pieces, stir-fried with ginger slices and garlic until fragrant, then seasoned with Chu Hou paste, light soy sauce, dark soy sauce, and rock sugar. The mixture is transferred to a small clay pot or cast iron pot, braised slowly with broth or water until the meat becomes tender and flavorful. The dish has a reddish-brown color, tender texture, and rich savory sauce.- Steamed Fragrant ChickenA dish of chicken steamed with ginger and scallions, resulting in tender meat and a fresh aroma.
Crucian Carp and Pig Trotter Stinky Pee VinegarCrucian Carp and Pig Trotter Stinky Pee Vinegar is a traditional fermented dish from Guangdong, China. Main ingredients include fresh crucian carp, pig trotters, ginger, and a special long-fermented rice vinegar known as 'stinky pee vinegar.' The carp is pan-fried until golden, the trotters are blanched, and both are simmered for hours with ginger in the fermented vinegar until tender. The resulting broth is dark brown, with a strong, sour, savory aroma and a distinct fermented scent.