Dong Kaiyuan Farmhouse
农家菜 · ⭐ 3.7
Tongluowan Management Station, Maofengshan Forest Park
Dishes
Three Courses from One FishA traditional Chinese dish featuring three different preparations of a single fish—such as braised head, steamed body, and bone soup—highlighting versatility and flavor diversity.
Three-Thread NoodlesA classic Chinese dish featuring egg threads, carrot strips, and greens stir-fried with noodles for a balanced, savory flavor.
Five-fingered Mulberry Bone SoupA nourishing soup made with five-fingered mulberry and pork bones, slowly simmered to create a rich, savory broth known for its health benefits.
Steamed Duck with GroundheadA dish of duck steamed with groundhead, a traditional Chinese medicinal herb, resulting in a tender and aromatic flavor.
Taihe Braised Spare RibsTaihe Braised Spare Ribs is a Chinese dish made with pork ribs simmered in a savory sauce of soy sauce, sugar, and wine until tender and flavorful.
Taihe Roast ChickenTaihe Roast Chicken is a traditional Chinese dish made by slow-cooking a whole chicken with spices and seasonings until tender and flavorful.
Stewed Turtle and ChickenA Chinese dish made by stewing turtle and chicken with soy sauce, ginger, and scallions until tender and flavorful.
Steamed Mandarin FishA dish made by steaming fresh mandarin fish with ginger and scallions, preserving its natural freshness and flavor.
Stir-fried SnailA dish made by stir-frying snails with chili, garlic, and ginger, resulting in a spicy and savory flavor.
Fried Stuffed TofuA classic Chinese dish where tofu is stuffed with meat or shrimp and pan-fried until golden. The outer layer is crispy while the inside remains tender and flavorful.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.