Yi Nong Shifu Original Flavor Restaurant
地方菜 · ⭐ 3.8
No. 6419 Fanhua Avenue
Dishes
Wanfo Lake Organic Fish Head Rice SoupMade with organic fish head from Wanfo Lake and premium rice, slowly simmered to perfection. The fish head is tender, the broth rich, and the rice fully absorbs the flavorful soup.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
Mountain Seven Dried Soybean Braised PorkPork belly is slow-cooked with dried mountain seven beans, resulting in tender meat and rich bean flavor, with a savory-sweet taste.
Dry Pot Tofu SkinA spicy Sichuan dish made with tofu skin and vegetables, stir-fried in a dry wok for rich flavor.
Yi Nong Stir-FryA home-style stir-fry featuring seasonal vegetables and cured pork, sautéed quickly with garlic chives and chili for a savory, slightly spicy flavor.
Pork Rib SoupPork rib soup is primarily made from pork ribs and clear water, typically with辅料 such as ginger slices and green onion segments. Through stewing, the nutrients from the ribs dissolve into the broth, creating a rich and fragrant soup.
Stir-Fried Seasonal VegetablesStir-fried Seasonal Vegetables is a dish primarily made with fresh seasonal vegetables. After washing, the vegetables are quickly stir-fried at high heat to preserve their natural color, aroma, and nutritional value. The dish offers a refreshing taste and a simple preparation method.
Steamed Sea BassSteamed sea bass is a dish made with fresh sea bass as the main ingredient, prepared by steaming. After processing, the fish is seasoned with scallions, ginger, and other seasonings, then placed in a steamer and cooked with high-temperature steam until the flesh is fully tender, preserving its delicate and fresh texture.
Seaweed and Egg SoupSeaweed egg soup is a home-style soup made primarily from seaweed and eggs. The preparation is simple: cut the seaweed into small pieces and set aside the beaten eggs. Boil water in a pot, add the seaweed, and once it boils, pour in the egg mixture while stirring quickly. Season with salt and monosodium glutamate (MSG), then sprinkle with chopped green onions before serving.
Braised Rural Free-Range PorkFree-range pork from rural areas is blanched and then slowly braised with soy sauce, sugar, cooking wine, ginger slices, and scallions, resulting in a rich red color, tender texture, and non-greasy flavor.
Braised Country ChickenBraised free-range rooster is a Chinese dish featuring free-range chicken as the main ingredient. The chicken is cut into pieces, blanched to remove odor, then stir-fried with葱,姜,蒜, star anise and other spices. Soy sauce, cooking wine, sugar and water are added for slow stewing until the meat is tender and flavorful.
Braised Mixed Fish PotA Chinese dish featuring a variety of fresh fish simmered in a savory sauce made with soy sauce, sugar, and ginger.
Braised Crucian CarpBraised crucian carp is a Chinese dish featuring crucian carp as the main ingredient. After cleaning, the fish is pan-fried until golden brown on both sides, then simmered with葱姜蒜, soy sauce, sugar, and cooking wine until the sauce thickens and the fish absorbs the flavors.
Preserved Meat and Blood Cake StewA Cantonese dish made with preserved meats, pork blood, and seasonings, simmered to create a rich, savory stew.
Amaranth DumplingsHaozi baba is a traditional snack made by mixing fresh haozi grass juice with glutinous rice flour, adding water and salt to form a paste, then pan-frying it. Main ingredients include haozi grass, glutinous rice flour, and cooking oil.
Stir-Fried Celery with Lily BulbsA dish featuring celery and fresh lily bulbs. Cut celery into segments, separate and wash the lilies, blanch both, then quickly stir-fry with seasonings. Simple to prepare, preserving the original flavor and crisp texture.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.- Eel PotA dish made with fresh eel simmered in a pot with ginger, garlic, and chili, resulting in tender meat and rich, savory broth.