aeeble

Step into the farmstead and you’re instantly wrapped in a laid-back mood: flowerbeds scattered artfully, ducks and geese gliding lazily across the pond; perched on a swing hand-built by the owner’s father, you forget you’re inside a restaurant. On the left of the entrance, split longan firewood is stacked in neat rows—fuel for the clay-pot chicken. The bird emerges crackling-skinned and juicy within; dip it straight in its own juices or add a pinch of pepper-salt—either way it’s delicious. Pulling on gloves to tear the tender meat off the bones is half the fun. Other standouts—three-cup eel with eggplant, crispy salted pork intestines—are every bit as good.