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Xiangbaiyuan Farmhouse Cuisine (Liutao Store)

农家菜 · ⭐ 4.4

Opposite Liuhé Town Bus Station

Dishes

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  Farmhouse Large Meatballs

  A traditional Chinese dish made with pork, potato, and starch, shaped into large balls and steamed or boiled for a soft, savory taste.
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  Knife Fish Dumplings

  A traditional Jiangnan dish made with fresh knife fish as filling in delicate dumpling wrappers, served in a clear broth for a delicate and savory taste.
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  Signature Old Goose Soup

  A slow-cooked soup made with aged goose, seasoned with ginger and goji berries, resulting in a rich, golden broth and tender meat.
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  Shanghai-style Soy Sauce Shrimp

  Fresh river shrimp simmered in a savory soy sauce blend with rice wine and sugar, resulting in tender, flavorful seafood.
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  Fried Stinky Tofu

  Fried stinky tofu is a snack made primarily from stinky tofu. The tofu is cut into suitable sizes and deep-fried in hot oil until golden and crispy. It is served with a specially prepared sauce or seasoning, offering a crispy exterior and tender interior with a unique flavor.
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  Special Roasted Eel

  Fresh eel is marinated and grilled over charcoal, resulting in a crispy skin and tender flesh, served with a secret sauce for rich flavor.
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  Poached Chicken

  White-cut chicken is a traditional dish made primarily from young chicken. It is boiled without any seasonings, preserving the natural flavor of the meat. It is served with a specially prepared sauce to enhance its original taste.
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  红烧巴鱼

  红烧巴鱼是一道以巴鱼为主要食材的中式菜肴，将巴鱼处理干净后，用油煎至两面微黄，加入葱姜蒜、酱油、糖、料酒等调料炖煮，使鱼肉入味并收汁，口感鲜嫩，味道浓郁。
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  Braised Pufferfish

  Braised pufferfish is a delicacy made by slow-cooking the cleaned fish in a savory sauce of soy sauce, sugar, and ginger.
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  Chicken Soup with Pork Skin

  Chicken Soup with Pork Skin is a traditional Chinese dish made primarily from pork skin and chicken. The pork skin is cleaned, excess fat is removed, blanched, and cut into strips or pieces. Chicken (typically chicken legs or carcass) is cooked together with the pork skin in a pot with ample water, along with simple seasonings like ginger slices and scallion sections. It is simmered over low heat for several hours until the broth turns milky white, the pork skin becomes tender and gelatinous, and the chicken is fall-off-the-bone tender. The finished dish features a creamy white broth, chewy pork skin, tender chicken, and a rich, savory flavor.

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