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Yi Hui Yi Yan (Liang Ma Dian)

地方菜 · ⭐ 4.9

1st Floor, No. 37 Maizidian Street

Dishes

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  Cucumber Salad

  Cold-mixed cucumber is a refreshing cold dish primarily made with fresh cucumbers. After washing, the cucumbers are sliced or julienned, then salted briefly and squeezed to remove excess water. They are then mixed with minced garlic, vinegar, soy sauce, sesame oil, and chili oil for a crisp and flavorful dish. Simple to prepare and delightfully crunchy.
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  Cold-mixed Water Chestnut Salad

  A cold dish made primarily with water chestnuts, blanched or boiled after removing the shell, then mixed with garlic, scallions, chili, and seasonings like soy sauce, vinegar, and sesame oil for a crisp, refreshing taste.
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  Classic Roasted Goose

  Old-fashioned roasted goose uses a whole goose as the main ingredient, blanched and then stewed with scallions, ginger, star anise, cinnamon, soy sauce, and cooking wine, slowly simmered until tender with rich broth.
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  Traditional Brewed Plum Syrup Drink

  Traditional Chinese plum tea is made with hawthorn, dried tangerine peel, and black plums, enhanced with licorice and osmanthus. Ingredients are soaked, slowly simmered, then strained and chilled for a refreshing drink.
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  Wild Bamboo Shoot Strips from Dabie Mountains

  Dabie Mountain wild bamboo shoot threads is a dish featuring wild bamboo shoots from the Dabie Mountains. Fresh shoots are peeled, sliced, blanched to remove bitterness, then stir-fried with garlic and chili for a crisp texture.
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  Braised Chicken with Edamame

  A dish featuring free-range chicken and soybeans, slow-cooked with scallions, ginger, garlic, soy sauce, and cooking wine until the chicken is tender and the beans are flavorful.
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  Hu Shi's Premium Stew

  Hu Shi's Premium Stew is a slow-cooked dish primarily made with chicken, ham, mushrooms, and bamboo shoots. After preparing the ingredients, they are placed in a clay pot and simmered slowly with premium broth until the flavors are fully absorbed, preserving the original taste and essence.
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  Stewed Pork with Wenzheng Mountain Bamboo Shoots

  Wenzheng Mountain Bamboo Shoots Braised Pork is a dish primarily made with fresh Wenzheng mountain bamboo shoots and pork belly. After cutting the pork belly into pieces and blanching it, it is simmered together with the bamboo shoots. Soy sauce, sugar, and cooking wine are added as seasonings, then slowly stewed over low heat until the pork becomes tender and the bamboo shoots absorb the flavors.
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  Tangerine and Hawthorn Juice

  Chenpi hawthorn juice is made from hawthorn and aged tangerine peel. After removing seeds and slicing hawthorn, both ingredients are boiled in water, then simmered for 30 minutes. Strain and add rock sugar to taste. The final product is a deep red liquid with fruity and herbal aromas.
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  Fresh Ginseng Chicken Soup

  Fresh Dendrobium chicken soup is made primarily with fresh Dendrobium and old hen. After blanching the old hen, it is cooked together with Dendrobium in a pot with适量清水 (appropriate amount of water), simmered gently for several hours until the chicken becomes tender and the broth turns clear. No excessive seasonings are added during preparation, preserving the natural flavors of the ingredients.
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  Huángshān Stinky Mandarin Fish

  Huangshan stinky mandarin fish is made primarily from mandarin fish, which acquires a unique fermented aroma due to its special curing process. The fish is first cured for several days until it develops its distinctive flavor, then braised with seasonings such as chili peppers, ginger, and garlic.

Reviews

• RileyExplorer70
  "[Mint] Ambiance: The restaurant has an elegant, upscale, and exquisite decor, making it comfortable for both casual seating and private rooms, perfect for various gatherings and banquets. [Rice] Taste: The flavors are authentic Huizhou cuisine, delicious and well-prepared. Most ingredients are fresh and sourced from Anhui, chosen with care. The cooking skills are superb, contributing to the great taste. [Service Bell] Service: Exceptional, with every staff member being attentive and providing excellent service. The manager is particularly capable and outstanding. The dining experience is fantastic!"
  
• CaseyFoodie77
  Review Translation: Flavor: "Yellow Mountain Stinky Mandarin Fish" - How can you not try the stinky mandarin fish when eating Anhui cuisine? The signature dish is definitely worth it. The fish is firm and not fishy at all, and after pickling, it's flavorful and perfect for pairing with rice. "Stinky Tofu with Pork Intestines" - The pork intestines are thick and yet easy to chew, very clean with no offal taste. "Sautéed Sponge Gourd with Country Eggs" and "Quick-Fried Seasonal Vegetables" - Both veggies are cooked to perfection with a fragrant oiliness, not bland at all. Even those who don't like vegetables praised this dish, making eating vitamins not a chore [smiley face]. "Cold Braised Water Chestnut Greens" - A first-time taste, somewhat like wild greens, with a refreshing and light flavor from the garlic juice dressing. "Tangerine Peel and Hawthorn Juice" - Refreshing and helps cut through the richness [candy]. Value for Money: Two girls can easily share a set meal, and we even had to pack up the wontons we couldn't finish [mint]. Ambiance: Overall, it's
  
• QuinnFoodie57
  I recently visited a Huizhou cuisine restaurant that had a really nice atmosphere, blending traditional and modern styles quite well. The overall vibe was very pleasant. I tried the Huangshan Stinky Mandarin Fish, which was tender and had a rich, savory flavor. It had a unique smell, but it was surprisingly harmonious and grew on me with each bite. Another dish was the Dabie Mountain Wild Bamboo Shoots, which were delightfully crunchy and refreshingly aromatic, cutting through any greasiness. The service was great, and the food came out quickly. The set meal for two was very generous and offered good value for money, making it perfect for a small gathering with friends.