Close

Yi Pin Huizhou (Xinghua Yuan Store)

地方菜 · ⭐ 4.6

No. 100 Caihong Chengxin Community, Liyuan Road

Dishes

• 

  Premium Local Chicken

  A premium dish featuring fresh free-range chicken, slow-cooked with ginger, scallions, and seasonings to achieve tender, flavorful meat. Cooking emphasizes precise heat control to preserve the chicken's natural taste.
• 

  Braised Chicken Delight

  One品 Stewed Chicken is a dish featuring chicken as the main ingredient, typically using whole chicken or thigh meat, seasoned with scallions, ginger, garlic, soy sauce, cooking wine, and sugar, slowly simmered to make the meat flavorful and tender. Cooking requires careful heat control for the chicken to fully absorb the broth's flavor.
• 

  Fragrant Crawfish in Brine

  Stinky mandarin fish is made from fresh mandarin fish, fermented after salting and seasoning. The fish develops a unique flavor through days of腌制, then cooked by frying or braising with ginger, garlic, and green onions.
• 

  Rustic Clay Pot Dish

  A homestyle dish cooked in a clay pot, featuring pork, potatoes, green beans, and tofu. Ingredients are cubed and simmered together with seasonings to absorb the rich broth.
• 

  Braised Tofu with Salted Pork

  咸肉烧豆腐 is a Chinese dish made primarily with salted pork and tofu. Slice the pork, cube the tofu, then simmer together in water or broth over medium-low heat until the tofu absorbs flavor and the pork's aroma infuses the tofu. Finish by reducing the sauce.
• 

  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
• 

  Huizhou Fermented Tofu

  Huizhou Mao Tofu is a traditional specialty dish from the Huizhou region of Anhui Province, China. Made primarily from tofu, it is fermented in a specific environment until a white mold grows on its surface. The tofu is then fried or braised to create a unique flavor. During preparation, natural microorganisms form a layer of white mycelium on the tofu's surface, giving it a distinctive taste.
• 

  Southern Anhui Local Pork

  Wannan native pork uses free-range Wannan pig belly, blanched to remove odor, then slowly stewed with soy sauce, cooking wine, scallions, ginger, and other seasonings until tender and rich without greasiness.
• 

  Anhui-style Stir-fried Pork

  Wannan stir-fried pork is a home-style dish featuring pork belly and green peppers. Pork belly slices are stir-fried to release oil, then green peppers are added and cooked until just done. Seasoning is added before serving. Garlic and ginger are commonly used for aroma.
• 

  Stone Ear and Chicken Soup

  Stone Ear Chicken Soup is a nourishing soup dish, primarily made with free-range chicken and stone ear mushrooms. The preparation involves cleaning the chicken thoroughly, then placing it together with stone ear mushrooms into a clay pot, adding an appropriate amount of water, and slowly stewing for several hours until the chicken becomes tender and the broth turns rich and flavorful. This soup blends the savory taste of free-range chicken with the delicate aroma of stone ear mushrooms, offering abundant nutrition.
• 

  Hu Shi's Premium Hot Pot

  Hu Shi's Premium Pot is primarily made with pork, chicken, duck, beef, tofu, winter bamboo shoots, dried scallops, and other ingredients, simmered together to blend all the flavors into one pot.
• 

  Bamboo Shoot and Pork Strips

  野竹笋肉丝 is a dish made primarily from wild bamboo shoots and pork. The shoots are sliced, blanched, and the pork is finely diced and marinated with wine and soy sauce. Stir-fry the pork first, then add the bamboo shoots, season, and thicken with cornstarch.

Reviews