Organic village cuisine (Nong Jia Cai)

Bamboo shoot stir fry
Fresh local bamboo shoots sautéed in light vegetable oil, with a mix of other fresh local veggies

Chicken bamboo pot
Chicken stewed for stewed for two hours with local thin dark fungi

String beans with garlic
Fresh string beans sautéed with garlic

Steamed fish
Whole fish are steamed spring onions and ginger and soy

Peppers and egg
Fresh locally grown green peppers sautéed with scrambled egg

Sweet and sour pork
Pieces of pork cooked in a sweet and sour sauce

Eggplant with garlic
Fresh eggplant sautéed with garlic in light vegetable oil

Beef and green pepper
Thin slices of beef sautéed in light vegetable oil with fresh green peppers

Potato threads with pepper
Julienned potatoes lightly sautéed with fresh spicy red and green peppers

Tomato and egg
Tomatoes cooked in their natural juices with scrabbled eggs

Chinese cabbage “qing cai” with mushroom
Fresh local cabbage cut up and sautéed with fresh mushrooms in light vegetable oil

Garlic sprout with pork shreds
Green garlic sprouts sautéed in light vegetable oil with thin slices of pork

Spinach with button mushroom
Fresh local spinach sautéed with fresh local button mushrooms

Fresh Aegerila stir fry
Small thin mushrooms sautéed in light vegetable oil

Braised pork (Hong shao rou)
Pork braised in soy sauce, sugar and cooking wine

Boiled Local shrimps with coriander
Local fresh water shrimp boiled with the right amount of coriander, peel an eat

Braised chicken
Pieces of chicken cooked with soy sauce, sugar, and cooking wine

Fry Sweet broad pea
Thin, flat, peas sautéed in light vegetable oil

Pork shreds with celery
Thinly cuts of pork sautéed with celery in light vegetable oil