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Long Shuo Farmhouse

农家菜 · ⭐ 4.7

100 meters east of Liu Qianhu Bridge heading north (100 meters east of Liu Qianhu Village Health Room heading north)

Dishes

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  Sichuan White Meat and Blood Sausage

  A traditional Sichuan dish made with pork skin, belly pork, and pig blood, simmered together for a rich, savory flavor.
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  Handmade Dumplings

  Handmade dumplings made with flour wrappers filled with pork and cabbage, sealed by hand and cooked by boiling or pan-frying. Soft, chewy texture with savory filling.
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  Candied Sweet Potato

  Sweet potato in syrup is a traditional dessert made primarily with sweet potatoes. The preparation involves cutting the sweet potatoes into pieces, frying them until golden brown, and then making a sugar syrup. Finally, the fried sweet potato pieces are coated with the syrup and pulled to create delicate threads of sugar.
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  Squirrel Fish

  Squirrel Fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The mandarin fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. Finally, a rich sauce made by stir-frying tomato paste, sugar, and vinegar is poured over it, creating a vibrant color and a squirrel-like appearance.
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  Cold Cut Platter

  A cold dish platter mainly consists of various cooked meats and poultry, such as braised beef, sauce duck, white-cut chicken, smoked fish, and spiced eggs. Ingredients are marinated, boiled, or smoked, then sliced and arranged on a plate, preserving their original flavor and making them easy to eat.
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  Pig's trotter

  Pig trotters are blanched and then slowly stewed with seasonings until tender. The main ingredient is pig trotters, commonly accompanied by ingredients such as ginger, scallions, cooking wine, and soy sauce. The primary cooking method is slow simmering.
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  Stir-Fried Free-Range Chicken

  A traditional dish made by stir-frying free-range chicken with ginger, garlic, and chili for a savory, tender flavor.
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  Pork Shank

  Pork knuckle refers to the front or hind leg of a pig, with pork elbow as the main ingredient. Typically, the knuckle is blanched to remove fishy odor, then placed in a pot with water and seasonings to braise until tender. It can also be cooked using methods such as red-braising, sauce-based cooking, or braising.
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  Stewed Chicken in Iron Pot

  Stewed chicken in an iron pot is a dish made with chicken, potatoes, vermicelli, and cabbage, slowly cooked in an iron pot. First, blanch the chicken to remove odor, then add ingredients and seasonings, simmering until tender and flavorful.
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  Stewed Wild Goose in Iron Pot

  A traditional Northeast Chinese dish featuring wild goose slowly stewed in an iron pot with potatoes and vermicelli, resulting in tender meat and rich broth.

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