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Xihua Village Yayu Jia (Fuji Wo Lu Branch)

农家菜 · ⭐ 3.9

Peach Blossom Sea

Dishes

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  Never-Enough Meat Patties

  Minced pork mixed with scallions, ginger, garlic, and seasonings, enhanced with starch and egg for texture, shaped into rounds or ovals, then pan-fried or steamed until crispy outside and tender inside.
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  Mother's Braised Pork Belly

  Mother's braised pork belly is a home-style dish primarily made with pork belly. The preparation involves cutting the pork into pieces, stir-frying until slightly golden, then adding caramel color and soy sauce for stewing until the meat becomes tender and the sauce thickens.
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  Pinggu Sticky Dumplings

  Pinggu's sticky rolls are a traditional food made primarily from cornmeal, mixed with water and a small amount of flour to form a paste, then steamed in a bamboo steamer to create a slightly sticky outer layer and a soft, roll-shaped interior.
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  Crispy Pastry Pork Shank

  Succulent pork shank dish, slow-cooked with spices and soy sauce, then coated in flaky pastry and fried or baked until golden and crispy.
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  Sauce Preserved Egg

  A cold dish featuring preserved eggs as the main ingredient, sliced and dressed with a sauce made from soy sauce, vinegar, garlic, and sesame oil.
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  Fiddlehead Fern and Egg Pancake

  Fragrant Chinese toon and egg pancake is a traditional Chinese home-style dish made primarily with Chinese toon and eggs. Fresh Chinese toon is chopped finely and mixed with beaten eggs, seasoned with an appropriate amount of salt. Then, a small amount of oil is heated in a pan, and the egg mixture is poured in to form a pancake. Once the egg mixture sets, it is flipped and cooked until fully done.

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