Wei Ji Fresh Pork Offal Nan Village Qiongqiong Store
农家菜 · ⭐ 3.2
Room 101, No. 147 Xingnan Avenue, Nancun Town
Dishes
One Fish, Several DishesA dish featuring an entire fish prepared in multiple ways—such as steamed, fried, and stewed—to maximize flavor and minimize waste.
Signature Roast ChickenSignature roasted chicken made from whole chicken, marinated and then roasted in a挂炉. The skin is golden and crispy, while the meat inside remains tender and juicy. Typically seasoned with soy sauce, cooking wine, and spices before being evenly heated over charcoal or electric heat.
Signature Rice Noodle RollA Guangdong-style delicacy made from rice flour sheets wrapped around shrimp, beef, or barbecued pork, served with savory soy sauce.
Spring Water Bok ChoyA dish featuring fresh bok choy cooked in spring water, highlighting its natural flavor and crisp texture.
Braised Pork RibsA Chinese dish made by braising pork ribs in a savory sauce until tender and flavorful.
Boneless Fish Fillet in Rice PorridgeFresh fish fillets, deboned and gently simmered in rice porridge, resulting in tender, flavorful seafood with a smooth, comforting texture.
Plum Pork TrotterA Cantonese dish featuring pork trotters slow-cooked with dried plums, resulting in a tender, sweet-and-sour flavor.
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.
Iron Plate Pork OffalA Chinese dish made with pork offal such as liver, stomach, and intestines, stir-fried quickly on a hot iron plate with vegetables like onions and peppers for a fresh, savory flavor.
Fish Intestine Baked with EggA Cantonese dish made by steaming fish intestines mixed with egg, then baking to achieve a tender and savory flavor.