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Chun Tian Farmhouse

农家菜 · ⭐ 4.0

No. 17, Hongzhuang Team, Hongmei Street Village, San Cun

Dishes

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  Lü Tian Big Meat

  Lü Tian Big Meat is a traditional Chinese dish made with pork belly, marinated and slowly stewed until tender and flavorful.
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  Steamed Grass Carp without Ginger

  A dish made by steaming fresh grass carp without ginger, seasoned with scallions and a touch of wine, resulting in tender and naturally flavorful fish.
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  Pan-fried Lu Tian Tofu with Filling

  A Cantonese dish featuring Lu Tian tofu stuffed with minced meat or shrimp, pan-fried until golden and crispy on the outside while remaining tender inside.
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  Beef Sauce

  Beef sauce is mainly made from minced beef, doubanjiang, chili, garlic, ginger, and other ingredients, blended by stir-frying or stewing to form a thick paste.
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  Braised Duck with Perilla

  A Chinese dish featuring duck meat stir-fried with fresh perilla leaves, known for its aromatic flavor and tender texture.
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  Homegrown Seasonal Vegetables

  Fresh vegetables grown at home, selected from seasonal produce and lightly cooked to preserve natural flavor and nutrition.
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  Chinese mustard greens

  Bok choy is a vegetable primarily made of tender stems and leaves, usually using young leaves from Chinese broccoli or baby bok choy, cleaned and briefly blanched or stir-fried to retain its fresh texture and vibrant green color.
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  Scallion Steamed Chicken

  A dish of chicken steamed with scallions, resulting in tender meat and sweet onion flavor, enhanced with a subtle numbing spice.
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  Scrambled Eggs with Green Onions

  A simple and delicious dish made by frying fresh eggs with chopped green onions, resulting in a tender and flavorful breakfast or side dish.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.

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