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Lijing Garden

农家菜 · ⭐ 3.6

Room 101, No. 2, Tianxin Lane, Jiushe Village, Toubei Village

Dishes

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  Sang叶 Soup

  A delicate dish made with fresh mulberry leaves simmered in a clear broth, offering a light and refreshing taste.
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  Five-Willow Fried Egg

  Five Willow Fried Egg is a Chinese dish featuring eggs as the main ingredient. Eggs are beaten and seasoned, then deep-fried until golden and crispy, forming a crunchy outer layer resembling willow branches. It's typically served with scallion strips, ginger threads, garlic, and carrot shavings for a colorful 'Five Willow' effect.
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  Steamed Carp

  A classic Cantonese dish made by steaming carp with ginger and scallions, highlighting the fish's natural freshness and tenderness.
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  Braised Pork Ribs

  A Chinese dish made by braising pork ribs in a savory sauce until tender and flavorful.
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  Pan-fried Green Chili

  A stir-fried dish made with fresh green chilies, pan-seared until slightly crispy and seasoned for a savory taste.
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  Sweet Potato Leaves

  Sweet potato leaves are a nutritious green vegetable commonly stir-fried or used in soups, known for their mild flavor and tender texture.
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  Steamed Goose Intestines

  A Cantonese dish featuring fresh goose intestines quickly blanched and served with ginger and scallions, offering a tender and savory taste.
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  Pork Meatball and Mustard Greens Stew

  A hearty stew made with pork meatballs and mustard greens, simmered in broth for a rich, savory flavor.
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  Crispy Roast Chicken

  Crispy roasted chicken is made from a whole chicken, marinated, air-dried, then fried or roasted. The skin becomes crispy while the meat stays tender and juicy.
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  Preserved Meat Rice

  Fatty rice is a traditional Chinese staple dish, primarily made with优质 rice and腊肠 (Chinese sausage). The preparation involves slicing the sausage and steaming it together with rice, allowing the aroma and fat from the sausage to infuse into the rice, resulting in a unique texture and flavor.
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  Homemade Tofu

  Homemade tofu is made by soaking soybeans, grinding them into pulp, filtering out solids, boiling the soy milk, adding a coagulant like gypsum or brine to form curds, then pressing into shape. Main ingredients are soybeans and coagulant; process includes soaking, grinding, filtering, boiling, coagulating, and pressing.
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  Handground Mountain Spring Tofu

  Made from freshly ground soybeans using mountain spring water, this tofu offers a smooth, delicate texture and natural bean aroma, served in clear broth or with a secret sauce for a subtly savory taste.
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  Lotus Root Stew

  A Chinese stew made with lotus root and meat, slow-cooked to create a rich, savory flavor.
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  Lotus Stem Stir-Fried with Beef

  A classic Chinese dish featuring tender beef and crisp lotus stems stir-fried quickly in a savory sauce.
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  Egg Horn Pot

  A dish made with eggs shaped into horns, combined with ingredients like shrimp and ham, then slowly stewed in a pot for rich flavor.
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  Stir-Fried Fresh Bamboo Shoots with Pork Belly

  A classic Chinese dish featuring tender bamboo shoots and pork belly stir-fried in a savory sauce, offering a balanced blend of textures and flavors.

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