Guan Ting Xiao Yan
农家菜 · ⭐ 4.8
Southeast corner of the intersection of Fanwa West Road and Kexuedao Road
Dishes
Stove Pot ChickenStewed chicken in a clay pot is a dish primarily made with chicken, cooked with various spices and seasonal vegetables. Its distinctive feature lies in the use of a specially designed clay pot that ensures even heating, preserving the tender texture of the chicken. During cooking, flatbread is placed around the edge of the pot and steamed together, resulting in a crispy top and chewy bottom that absorbs the rich broth, creating a deliciously flavorful dish.
Wang Ya FishWang Ya Fish is a Sichuan dish made with fresh carp, seasoned with fermented broad bean paste, chili, and Sichuan peppercorns, delivering a rich, numbingly spicy flavor.
Fried Pork Crumbs with Baby Bok ChoyOil渣 baby bok choy is a dish made primarily with baby bok choy and pork lard. Wash and cut the baby bok choy, and set aside the pork lard. Heat oil in a pan, stir-fry the pork lard until crispy, then add the baby bok choy and cook until tender. Season lightly to highlight the aroma of the lard and the natural sweetness of the greens.
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 Large Yellow CroakerBraised large yellow croaker is made with large yellow croaker as the main ingredient, marinated and then braised with seasonings such as scallions, ginger, and garlic. The flesh of the yellow croaker is tender, and braising enhances its flavor, resulting in an appealing reddish-brown color.
Braised Small Mandarin FishA Chinese dish made by braising small mandarin fish with soy sauce, sugar, and aromatics, resulting in a savory, tender dish with a glossy red glaze.
Braised Beef BrisketBraised beef brisket is a Chinese dish featuring beef brisket as the main ingredient, simmered with scallions, ginger, star anise, and other spices after blanching to remove odor, then slowly cooked with soy sauce and sugar.
Braised麻Duck in Brown SauceBraised麻鸭 is a dish primarily made with麻鸭, which is blanched and then stewed with ingredients such as green onions, ginger, and garlic. Seasonings like soy sauce, cooking wine, and rock sugar are added, and the dish is slowly simmered over low heat until the duck meat becomes tender and fully flavored.
Tomato and Pork Ball SoupA comforting soup made with fresh tomatoes and pork balls, simmered in water until tender. The dish offers a balanced sweet and sour flavor with rich meaty texture.
Fried Tofu Stick Braised PorkA Chinese home-style dish made by slow-cooking fried tofu sticks and pork belly until tender, resulting in a rich, savory flavor.
Sour Cabbage Beef Hot PotSuancai beef hot pot features fresh beef and pickled cabbage, sliced beef stewed with cabbage, seasoned with ginger and garlic, slowly cooked in water or broth for tender meat and flavorful cabbage.
Steamed Tofu with Preserved Mustard GreensA classic Chinese dish made by steaming soft tofu with preserved mustard greens, resulting in a savory and tender texture.
Stir-fried Green Pepper with Dried Tofu SheetsA classic Chinese home-style dish made by stir-frying dried tofu sheets with green peppers, resulting in a fresh and savory flavor.
Fish Roe and Fish BladderFish roe and fish bladder is a dish featuring fish roe and fish bladder as main ingredients. The fish bladder must be cleaned and blanched before stir-frying or stewing with the roe, often enhanced with scallions, ginger, garlic, and chili.
Steamed Duck Knuckle Tendons with Green SoybeansSteamed duck knuckle tendons with green soybeans, made from duck leg tendons and fresh green beans, using a gentle steaming method to preserve natural flavors, tender and chewy with rich bean aroma.