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Tianyuan Rural (Jin Hai Hu Dian)

农家菜 · ⭐ 4.1

No. 1, Zhaojiafen Village, Pingji Road

Dishes

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  Stewed水库 Fish

  Kua炖水库鱼 is a dish made from fresh fish caught in reservoirs, cooked slowly with tofu, vermicelli, scallions, ginger, garlic, and seasonings until flavorful.
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  Mixed Wild Greens Salad

  A cold dish made from freshly picked wild vegetables, washed and blanched, then mixed with seasonings like salt, soy sauce, sesame oil, and minced garlic.
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  Pan-fried Egg with Greens

  Pan-fried egg cake is a home-style dish made primarily with fresh free-range eggs. The preparation is simple: beat the eggs, season with适量 salt and pepper, then cook in a flat pan with oil until golden brown on both sides.
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  Stir-Fried Water Spring Tofu

  Stir-fried tofu in spring water is made with soft tofu and seasonings like scallions, ginger, and garlic, stir-fried in hot oil and simmered with spring water or清水. The tofu is blanched before being tossed with sauce to absorb the flavors.
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  Stewed Rooster

  Stewed rooster is a dish made from a whole rooster, seasoned with ginger, scallions, and cooking wine, then slowly simmered. The meat becomes tender and the broth rich, preserving the original flavor of the chicken.
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  Fried River Shrimp

  Fried river shrimp is a dish made primarily from fresh river shrimp, which are marinated and then deep-fried. The river shrimp are cleaned thoroughly, seasoned with spices to absorb flavor, and then fried in hot oil until golden and crispy.
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  Special Roasted Rainbow Trout

  Special roasted rainbow trout made with fresh fish, marinated and grilled until the skin is slightly crispy and the flesh tender, preserving its natural freshness and aroma.
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  Glutinous Rice Roll

  Cornmeal buns are a traditional Chinese dish made from corn flour. The dough is rolled into thin sheets, filled or steamed directly. Soft and slightly sweet with a fresh corn aroma, they're commonly served as a staple food.
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  Cornmeal Pancake

  Cornmeal pancakes are a traditional Chinese dish made primarily from corn flour. After fermentation, the dough is pressed against the sides of a heated pan and baked. The outer layer is golden and crispy, while the inside is soft, sweet, and rich in the aroma of corn.

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