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Hu Xing Sheng Chui Gui Yu · Hui Cai (Wangjing Wanxiang Hui Dian)

地方菜 · ⭐ 4.4

Wangjing Huacai Commercial Center, No. 16 Guangshun North Street, 4th Floor (F4)

Dishes

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  Begong Mountain Stewed Tofu

  Begongshan stewed tofu is a dish made with soft tofu, pork mince, mushrooms, and greens, slowly simmered. Cubed tofu is cooked with ingredients in broth or water over low heat until flavorful.
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  Fragrant Stinky Carp

  Stinky carp is made from fresh carp, fermented after marinating to develop a unique aroma, then fried or pan-seared for a crispy skin, and finally simmered with garlic, ginger, chili, and other seasonings to infuse flavor into the fish meat.
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  Salted Pork with Mushrooms and Seasonal Vegetables

  咸肉蘑菇烩时蔬 is a stew featuring salted pork, fresh mushrooms, and seasonal vegetables. Sliced salted pork is cooked with mushrooms, carrots, and greens in water or broth until flavors blend and the sauce thickens.
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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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  Huizhou Stir-Fry

  Huizhou stir-fry is a traditional Anhui dish, primarily made with pork, bamboo shoots, mushrooms, and green and red peppers. The ingredients are sliced and quickly stir-fried at high heat to preserve their natural flavors, then seasoned and evenly mixed.
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  Huizhou Stir-Fried Pork

  Huizhou stir-fried pork with green peppers is a dish featuring fatty pork and green peppers. Sliced pork is stir-fried to release oil, then green peppers are added and cooked evenly, seasoned and served.
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  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.
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  Huizhou-style Braised Pork

  Huizhou-style braised pork belly is made with fatty pork belly, soy sauce, sugar, cooking wine, scallions, ginger, star anise, and more. After blanching, stir-frying, and slow cooking, it becomes red-glossy and rich without being greasy.
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  Huizhou Sauce Duck

  A traditional Huizhou dish featuring tender duck meat braised in a rich, aromatic sauce with spices.
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  Sweet and Sour Pork Ribs

  Sweet and sour pork ribs is a dish primarily made with pork spare ribs. The preparation involves marinating the ribs, then frying them until golden and crispy, followed by cooking a sweet and sour sauce using sugar, vinegar, and ketchup, which is then poured over the ribs.
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  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.
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  Stir-fried Water Bamboo with Preserved Pork

  Stir-fried water bamboo with preserved pork is a Chinese dish using water bamboo and preserved pork as main ingredients. Water bamboo is a seasonal wild vegetable in spring, while preserved pork is cured and air-dried pork. Slice the pork, trim and wash the water bamboo, then stir-fry the pork to release oil before adding the bamboo and quickly cooking until just done. Season and serve.
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  Snow菜 and Soybean Stir-fry with Pork Strips

  A savory stir-fry featuring pork strips, snow cabbage, and soybeans, commonly served as a quick home-cooked dish in Chinese households.

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