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Anhui Rural Kitchen · Stinky Carp · Earth Pot Chicken (Furong Road Branch)

地方菜 · ⭐ 4.6

No. 36-1 Furong Road

Dishes

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  Beijing-style Shredded Pork in Soy Sauce

  Beijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
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  Stove-cooked Local Chicken

  Stir-fried wild chicken with potatoes and green peppers, simmered in a clay pot to blend flavors.
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  Stove Pot Chicken

  Stewed chicken in a clay pot is a dish primarily made with chicken, cooked with various spices and seasonal vegetables. Its distinctive feature lies in the use of a specially designed clay pot that ensures even heating, preserving the tender texture of the chicken. During cooking, flatbread is placed around the edge of the pot and steamed together, resulting in a crispy top and chewy bottom that absorbs the rich broth, creating a deliciously flavorful dish.
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  Stir-Fried Chinese Cabbage with Sanzi

  Stir-Fried Chinese Cabbage with Sanzi is a home-style dish featuring Chinese cabbage and sanzi (fried dough twists). The cabbage is washed and cut into sections, while the sanzi is broken into smaller pieces. Garlic is stir-fried in hot oil until fragrant, followed by the cabbage, which is quickly stir-fried until tender. The sanzi pieces are then added and stir-fried until evenly coated and slightly softened by the cabbage's juices. The dish is seasoned simply with salt and light soy sauce. The result combines the crispness of cabbage with the crispy-yet-chewy texture of sanzi.
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  Big Plate Fish Slices

  A Sichuan dish featuring fresh fish slices stir-fried with chili, Sichuan pepper, and aromatics, known for its spicy and numbing flavor.
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  Home-style Pig Skin Stew

  A traditional Chinese home-cooked dish made with pork skin, simmered in a savory sauce until tender and flavorful.
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  Shredded Pork with Rice Noodles Stir-fry

  A dish made by stir-frying shredded pork with rice noodles and vegetables, known for its fresh taste and quick preparation.
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  Locust Flower Stir-Fried Eggs

  A traditional Chinese dish made by stir-frying fresh locust flowers with eggs, resulting in a light and fragrant flavor.
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  Stir-Fried Free-Range Rooster

  A traditional Chinese dish made by stir-frying free-range rooster with ginger, garlic, and chili for a savory, aromatic flavor.
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  Sweet and Sour Garlic

  A Chinese cold dish made with garlic marinated or fried and tossed in a sweet and sour sauce, offering a crisp texture and tangy flavor.
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  Braised Green Eggplant with Meat Filling

  A classic Chinese dish featuring stuffed green eggplants braised in a savory sauce, tender and flavorful.
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  羊肉锅仔

  羊肉锅仔是一道以羊肉为主要食材，搭配蔬菜、豆腐等辅料，放入小火锅中慢煮而成的菜肴。羊肉切片后与姜片、葱段等调料一同入锅，加入高汤或清水炖煮，使肉质软嫩，汤汁浓郁。
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  Stir-fried Greens with Mung Bean Cakes

  Fresh greens stir-fried with mung bean cakes, offering a light and savory dish.
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  Huangshan Stinky Guilin Fish

  Huangshan Stinky Mandarin Fish is made primarily from fresh mandarin fish, which is marinated and fermented to develop a distinctive aroma. The fish is then pan-fried until the skin is crispy and simmered with seasonings. The unique flavor of the fish is achieved through microbial fermentation during the preparation process.

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