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Tiebi Mountain Villa (Wanli Branch)

农家菜 · ⭐ 3.4

No. 89 Changwan Avenue, at the intersection of Tianning Road and Zhaoxian Road

Dishes

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  Farmhouse Burned Fish

  A traditional Chinese home-style dish made with fresh carp, simmered slowly with ginger, garlic, scallions, and chili for a rich, savory flavor.
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  Braised Duck with Winter Bamboo Shoots

  A Chinese dish featuring duck and winter bamboo shoots, slow-cooked together until tender and flavorful.
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  Stir-Fried Beef with Spicy Sauce

  Stir-fried beef with sauce is a dish made primarily from cooked beef, paired with vegetables such as green garlic and chili peppers, then stir-fried. First, slice the cooked beef, and cut the vegetable ingredients into segments. Next, heat oil in a wok, stir-fry the seasonings until fragrant, then add the beef slices and vegetable segments, stir-frying until fully flavored.
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  Grandmother's Pork Intestines

  A traditional Chinese dish made with pork intestines slowly stewed in a spicy sauce, known for its rich flavor and tender texture.
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  Signature Wind

  A classic Chinese dish featuring tender chicken stir-fried with bell peppers and onions, seasoned to perfection.
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  Reservoir Fish

  Reservoir fish is a dish made from fresh fish caught in reservoirs, typically carp, grass carp, or silver carp. The fish is cleaned and cooked by steaming, braising, or stewing, with ginger slices, green onions, and cooking wine to remove fishy odor and enhance flavor. Some recipes add tofu or potatoes as side ingredients.
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  Stir-Fried Rice Noodles

  Stir-fried rice noodles is a Chinese dish primarily made with rice vermicelli. First, dry rice noodles are soaked until soft, then combined with vegetables, meat, or seafood as ingredients. These are quickly stir-fried in hot oil until cooked through, and finally seasoned with sauce and mixed evenly.
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  Old Hen Chicken Soup

  Old hen chicken soup is primarily made with old hen chicken, combined with an appropriate amount of water and seasonings such as ginger slices and green onion segments. It is slowly simmered for several hours to allow the nutrients from the chicken to fully infuse into the broth, resulting in a rich and flavorful soup.

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