Zouji Chu Guan Jia · Specialty Farmhouse Cuisine (Huajin Building Branch)
农家菜 · ⭐ 3.7
Room 7, Huijin Building, No. 55 Shangxiang Road, Northwest Gate, 1st Floor
Dishes
Dong'an ChickenDong'an chicken is a dish made with chicken as the main ingredient. Tender chicken pieces are blanched in boiling water, then mixed with scallions, ginger, garlic, chili, and seasoned with vinegar, sugar, and soy sauce. Finally, sesame oil is drizzled on top for a fresh and tender taste.
Chopped Chili Fish HeadSteamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
Goat Meat Hot PotA dish featuring tender goat meat and vegetables simmered in a flavorful broth, served in a heated pot for communal dining.
Spicy Pig's StomachA dish made from pig's stomach, seasoned with spices and herbs, known for its fresh and slightly spicy flavor that stimulates the appetite.
Fava Bean and Chicken Stir-FryMao Dou Zi Ji is a dish made primarily with young chicken and soybeans. The chicken is cut into pieces and cooked together with soybeans, typically seasoned with scallions, ginger, garlic, and other spices, then stir-fried or stewed in oil.
Oil-Braised Free-Range ChickenA traditional Chinese dish made by slow-cooking free-range chicken in oil with soy sauce, sugar, and aromatics until tender and flavorful.
Beef Shank and Taro StewBeef shank and taro slowly stewed together, resulting in tender beef and creamy taro that absorbs the rich broth.
Corn PancakeCorn cake is a Chinese pan-fried dish using fresh corn kernels as the main ingredient. Mix corn with a little starch, add salt and egg, stir well, then fry in a pan until golden brown on both sides, creating a crispy outside and tender inside.
Old Duck StewOld duck stew is primarily made with old duck, accompanied by辅料 such as ginger slices, green onion segments, goji berries, and red dates, and slowly simmered over low heat. After long cooking, the duck meat becomes tender and the broth becomes rich and flavorful.
Stinky Tofu and Intestine StewStinky tofu and pork intestine stew is primarily made with stinky tofu and pork intestines. The stinky tofu, either fried or pan-fried, is combined with tender, slow-cooked pork intestines in a clay pot, then simmered with chicken stock or water to blend the flavors. Scallions, ginger, garlic, and doubanjiang (spicy bean paste) are typically added to enhance the taste.