Chao Guo Nongjia Cai (Lijiang Third Branch)
农家菜 · ⭐ 3.6
Shop No. 5, No. 64, Lujixi Street
Dishes
Spiced Beef SaladCold-mixed beef is a dish primarily made with cooked beef, seasoned with garlic, chili oil, soy sauce, vinegar, and other condiments, thoroughly mixed to create a flavorful dish. It has a tender texture and is ideal as an appetizer or as a side dish for drinking.
Spicy Pot Duck Feet and EggsA spicy stir-fry dish featuring duck feet and eggs, seasoned with chili and Sichuan pepper for a bold, aromatic flavor.
Spicy Potatoes in Dry PotDry Pot Potato Slices is a dish primarily made with potatoes. The potatoes are sliced thinly and deep-fried until golden and crispy. Then, they are stir-fried in a dry pot with chili peppers, scallions, ginger, garlic, and other seasonings, resulting in an appealing color and aroma.
Dry Pot Frog with Green PepperA spicy Sichuan-style dish made with frog and green peppers, stir-fried in a dry pot with garlic, ginger, and chili for a bold, aromatic flavor.
Signature Oil-Braised ShrimpFresh shrimp stir-fried in oil with aromatics and seasonings, resulting in tender, flavorful meat with a rich, glossy finish.
Secret-Recipe Stinky CatfishSecret-recipe stinky carp is made from fresh carp, which undergoes a special fermentation process to develop its unique aroma. It is then marinated in a secret sauce and cooked by pan-frying or braising. A variety of spices and seasonings are used during preparation to ensure the fish is well-seasoned and rich in flavor.
Crab Roe Noodle SaladCrab roe dry tossed vermicelli is a dish featuring crab roe and vermicelli as main ingredients. Vermicelli is soaked beforehand, then stir-fried with crab roe and seasonings, mixed evenly for immediate serving. Proper heat control ensures the vermicelli absorbs the rich crab aroma.
Flying Phoenix Pepper Stir-Fried Pork RibsA stir-fried dish of pork ribs with Flying Phoenix chili, known for its spicy and aromatic flavor.
Pan-Seared Large CatfishPan-fried big silver carp is a dish featuring the fish as the main ingredient. After cleaning, it's marinated with salt and cooking wine, then pan-fried in hot oil until golden brown on both sides, resulting in a crispy skin and tender interior.