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Futun溪 · Guangze Cuisine

农家菜 · ⭐ 3.6

No. 111 Shop, Building 3, Shimaodongwang, Guixiang Street, Taitou Road

Dishes

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  Spicy Cauliflower in Hot Pot

  Dry Pot Cauliflower is a home-style dish primarily made with fresh cauliflower, pork belly, and dried chilies. The preparation typically involves stir-frying pork belly until slightly golden, then adding minced garlic and dried chilies to release aroma, followed by stir-frying the cauliflower until just cooked through. Finally, seasonings are added and the dish is stir-fried evenly.
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  Stir-fried Buckwheat Sprouts with Pork Cracklings

  Stir-fried Buckwheat Sprouts with Pork Cracklings is a home-style dish featuring pork cracklings and fresh buckwheat sprouts. The pork fat or fatty meat is first rendered into golden cracklings, then set aside. A small amount of lard is heated in a wok, minced garlic is stir-fried until fragrant, followed by the cleaned buckwheat sprouts, which are quickly stir-fried until tender. The cracklings are then added back, seasoned with salt and a dash of light soy sauce, and stir-fried over high heat until well combined. The dish is characterized by crispy cracklings, tender-crisp sprouts, and a distinctive lard aroma.
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  Pickled Chili Chicken

  A Sichuan dish made with fresh free-range chicken and pickled chili, simmered in a spicy-sour sauce that brings out the rich flavor of the meat.
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  Eel with Preserved Mustard Greens

  Eel stir-fried with preserved mustard greens, a savory and comforting dish popular in Chinese households.
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  Stir-fried Small River Snails

  A dish made by quickly stir-frying fresh small river snails with chili, garlic, and ginger, resulting in a spicy and fragrant flavor with tender snail meat.
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  Stir-Fried Smoked Rabbit

  A spicy stir-fry dish featuring smoked rabbit meat, quickly cooked with vegetables for a rich, smoky flavor.
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  Braised Beef Tendon

  Braised Beef Tendon is a classic Chinese dish made primarily from beef tendons. The tendons are first cleaned and blanched to remove any gaminess. They are then simmered for several hours in a pot with ginger, scallions, star anise, cinnamon, soy sauce, cooking wine, rock sugar, and water over low heat until the tendons become tender, gelatinous, and fully infused with flavor. The finished dish has a rich, reddish-brown color and a soft, chewy texture.
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  Braised Duck

  A traditional Chinese dish made by slow-cooking duck meat in a savory sauce of soy sauce, sugar, and wine until tender and flavorful.
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  Pickled Vegetable and Pork Fried Rice

  A savory fried rice dish made with pickled vegetables, minced pork, and eggs, stir-fried to perfection.
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  Dried lettuce stalk

  Dried lettuce is a dried vegetable made by sun-drying or drying fresh lettuce. The main ingredient is lettuce. To prepare it, the lettuce is peeled and sliced, then dried naturally or mechanically to remove moisture, resulting in a hard texture and concentrated flavor.
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  Spicy Fried Pork Lard Stir-fry

  A spicy stir-fry dish made with fried pork lard and chili, popular in Sichuan cuisine.

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