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Fish and Rice Farmhouse

农家菜 · ⭐ 3.3

Yonghe Gangfeng Village

Dishes

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  Hakka Fried Tofu

  A traditional Hakka dish made by frying soft tofu and combining it with minced meat and mushrooms for a savory, aromatic flavor.
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  Hakka Steamed Meat Balls

  A traditional Hakka dish made of seasoned pork meatballs steamed until tender and fragrant.
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  Oyster Mushroom and Goose Rice Cake

  A traditional Hakka dish made with goose meat and glutinous rice, simmered into a savory porridge-like consistency.
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  Signature Eggplant Dish

  A signature eggplant dish made with fresh long eggplants, deep-fried until crispy outside and tender inside, then stir-fried in a secret sauce for rich flavor.
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  Signature Braised Goose

  A classic Cantonese dish featuring tender, flavorful goose slowly braised with aromatic spices and sauces.
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  Steamed Carp

  A classic Cantonese dish made by steaming carp with ginger and scallions, highlighting the fish's natural freshness and tenderness.
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  Pan-fried Green Chili

  A stir-fried dish made with fresh green chilies, pan-seared until slightly crispy and seasoned for a savory taste.
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  Steamed Pork Knuckle with Green Onion Oil

  Pork knuckle is boiled briefly, then steamed and topped with green onion oil. Tender and chewy with a rich aroma of scallions and natural pork flavor.
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  Steamed Bun

  Steamed bun is a traditional Chinese staple made from fermented flour, steamed until soft and fluffy, often served as breakfast or with meals.
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  Braised Tofu in Abalone Sauce

  Braised tofu in abalone sauce is a dish featuring soft tofu as the main ingredient, seasoned with abalone sauce. Tofu is blanched to remove odor, then simmered in the sauce to absorb its rich flavor. The result is tender tofu with a savory, concentrated broth.
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  Goose Offal and Vermicelli Stew

  A hearty stew made with goose offal and vermicelli, simmered in a savory broth for rich flavor.

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