Tang Ji Nongjia Cai
农家菜 · ⭐ 3.4
No. 212-113, Hui Long Avenue
Dishes
Young Ginger Stir-Fried Pork StripsA classic Sichuan dish featuring tender pork strips stir-fried with young ginger, offering a fragrant and spicy flavor.
Oil-Fried PeanutsOil-fried peanuts are a Chinese snack made primarily from peanuts. Raw peanuts are deep-fried in hot oil until golden and crispy, then drained and lightly salted. Oil temperature must be carefully controlled to ensure a crunchy exterior and tender interior.
Pickled Chili Beef StripsA Sichuan dish made by stir-frying thin slices of beef with pickled chili, garlic, and seasonings, offering a spicy and tangy flavor.
Stir-Fried Shredded PorkA classic Chinese home-style dish made by stir-frying shredded pork with vegetables like bell peppers and onions, seasoned with soy sauce and a touch of sugar.
Tomato and Egg SoupTomato egg soup is a dish made primarily with tomatoes and eggs. Cut tomatoes into pieces, beat eggs separately. First sauté tomatoes until soft, add water and boil, then pour in egg mixture to form egg flowers, finally season to taste.
White Oil Tripe StripsA Sichuan dish made with pork tripe sliced and stir-fried in clear oil with seasonings, resulting in a tender, savory flavor.
Salted Vegetable Braised PorkA classic Sichuan dish made with pork belly and salted vegetables, steamed until tender and flavorful.
Minced Pork with Green BeansA classic Chinese home-style dish made by stir-frying tender green beans with minced pork, seasoned to perfection.
Stir-fried Liver and KidneyLiver and kidney stir-fry is a dish primarily made with pig liver and pig kidneys. The preparation involves slicing the liver and kidneys, marinating them with seasonings, then quickly stir-frying them together with vegetables until fully cooked, resulting in a fresh aroma and tender texture.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.