Close

Tangjia Dianyuan · Local Cuisine (Baoci Road Branch)

农家菜 · ⭐ 3.9

No. 43, Baochi North Road

Dishes

• 

  Jinggangshan Tofu Skin

  Jinggangshan tofu skin is a dish primarily made with tofu skin, typically sliced into strips or cubes and stir-fried with vegetables, meats, and other ingredients, then seasoned and cooked with sauces. The preparation often involves sautéing scallions, ginger, and garlic to enhance flavor, followed by adding the tofu skin and other辅料 for stir-frying, finally seasoning and reducing the sauce.
• 

  Signature Fish Head

  Signature big fish head dish made with fresh fish head, ginger slices, green onions, doubanjiang, and other seasonings, braised or stewed. Tender fish head meat with rich broth, enhanced with tofu or vegetables for layered texture.
• 

  Signature Immortal Chicken

  Signature Immortal Chicken features a whole chicken with mushrooms, carrots, and green peppers, slow-cooked to blend flavors perfectly after marinating.
• 

  Signature Vermicelli Meatballs

  A dish made with minced pork and vermicelli, shaped into balls and deep-fried until golden and crispy, offering a satisfying texture and savory flavor.
• 

  Preserved Vegetable and Pig Trotter

  A Chinese dish made with pig trotter and preserved vegetables, slow-cooked until tender and flavorful.
• 

  Tomato Clear Soup with Beef Brisket

  A savory dish made by slow-cooking beef brisket in a tomato-based clear soup until tender, resulting in a rich and flavorful broth.
• 

  Garlic Stir-fried Yellow Croaker

  Fresh yellow croaker stir-fried with garlic and seasoned in a savory sauce, resulting in tender fish and rich aroma.
• 

  Spicy Chicken with Chili

  A stir-fried dish of chicken and chili peppers, seasoned with garlic and ginger, known for its spicy and savory flavor.
• 

  Braised Chicken Feet with Soybeans

  Braised chicken feet with soybeans, using fresh chicken feet and high-quality soybeans as the main ingredients. The chicken feet are carefully prepared first, then slowly stewed together with soybeans until the meat becomes tender and the soybeans soft and creamy. The dish features a rich, flavorful broth that fully blends the freshness of the chicken feet with the aromatic richness of the soybeans.

Reviews