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Tang Tang Family Farm · Fishing Farmhouse (Xiangzhang Xiaoyuan Branch)

农家菜 · ⭐ 3.4

800 meters north of the intersection of Longhu North Road and Mengcheng Road

Dishes

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  Two-color Fish Head

  Double-color fish head is a dish that uses fish head as the main ingredient, paired with ingredients of different colors for cooking. Fresh fish heads, such as those from bighead carp or silver carp, are typically used, combined with vegetables like green and red peppers. The dish is prepared by stewing or braising. First, the fish head is marinated with seasonings and pan-fried until slightly golden, then it is cooked slowly with chopped vegetables to allow the fish head to absorb the flavorful broth while maintaining the tenderness of the fish meat and the crispness of the vegetables.
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  Salted Meat Platter

  A cold dish featuring various cured meats such as bacon, sausages, and ham, sliced and arranged on a platter for a savory, salty flavor.
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  Clay Pot Braised Free-Range Pork

  Free-range pork is slowly braised over wood fire with soy sauce, sugar, and ginger, resulting in a rich, reddish-brown color and tender, savory meat.
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  Braised Pork Belly

  Braised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
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  Braised Duck

  A traditional Chinese dish made by slow-cooking duck meat in a savory sauce of soy sauce, sugar, and wine until tender and flavorful.
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  Delicious Fish Ball Soup

  A savory soup made with fresh fish balls cooked in a clear broth, offering a delicate and satisfying flavor.

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