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Pin Bai Wei Nongjia Tuji

农家菜 · ⭐ 4.1

Nos. 164–166, Beisong Street

Dishes

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  Garlic Catfish

  A Chinese dish featuring fresh catfish stir-fried with abundant garlic, resulting in tender fish and rich garlic flavor.
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  River Water Tofu

  A delicate tofu dish made from soybeans, served with spicy sauce and herbs, known for its smooth texture and savory flavor.
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  Spicy猪腰 Stir-fry

  Spicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
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  Bamboo Shoot and Free-range Chicken Soup

  A nourishing soup made with bamboo shoots and free-range chicken, slowly simmered to perfection.
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  Spicy Chicken with Chili

  Spicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
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  Youting Crucian Carp

  A Sichuan dish featuring fresh crucian carp cooked with fermented broad bean paste, ginger, garlic, and chili, resulting in a rich, spicy, and savory flavor.
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  Sour Cabbage and Carp Dish

  A Chinese dish featuring carp and sour cabbage, simmered together to create a flavorful, tangy stew.
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  Fish-Flavored Eggplant Patties

  A Sichuan dish featuring fried eggplant slices coated in starch and tossed in a tangy, sweet, and slightly spicy fish-flavored sauce made with vinegar, sugar, soy sauce, garlic, ginger, and chili.

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