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Huizhou XiaoZhen (HuiXinDongStreet Branch)

地方菜 · ⭐ 4.6

Plot No. 6, Yuandadu City Wall Ruins Park, Beituocheng East Road

Dishes

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  Chengkan Tofu with Fern

  Chengkan Mao Tofu is primarily made from fresh tofu, which undergoes a special fermentation process that causes fine, long hairs to grow on the surface of the tofu. When cooking, Mao Tofu is typically pan-fried until both sides are golden brown, resulting in a crispy exterior while maintaining the softness and freshness inside.
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  Anhui Glutinous Rice Cake

  Anhui zibá is made primarily from glutinous rice, soaked, steamed, then mashed into a团 and cut into small pieces. After steaming, the rice is repeatedly pounded with a wooden mallet until sticky and elastic, forming a soft, chewy dough that can be eaten as-is or fried or grilled.
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  Huizhou Stinky Crawfish

  Huizhou stinky mandarin fish is made primarily from mandarin fish, which develops a unique fermented aroma due to its special pickling process. During cooking, it is seasoned with chili peppers, scallions, ginger, and garlic, then braised to create tender fish meat and rich, flavorful broth.
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  Huizhou Iron Plate Dumplings

  Huizhou iron plate dumplings are handmade with pork, shrimp, and mushrooms wrapped in a dough pouch, then pan-fried until golden and crispy on the bottom, with a juicy and tender filling.
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  Signature Mengcheng Burnt Flatbread

  Signature Mengcheng baked flatbread made from flour, water, and yeast, fermented, then rolled into dough. Filled with pork, scallions, salt, and five-spice powder, it's flattened and baked until golden and crispy.
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  Ham-stuffed Fuzhou Bamboo Shoots

  Ham-stewed mountain bamboo shoot is a dish featuring fresh bamboo shoots and ham. The shoots are cooked with ham slices to absorb the ham's aroma while retaining their crisp tenderness.
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  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.
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  Braised Ecological Softshell Turtle

  Stewed ecological softshell turtle with fresh turtle, ham, mushrooms, scallions, and ginger, slowly braised in broth until tender with rich flavor.
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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 fried tofu

  Stir-fried water bamboo shoots with fried tofu is a home-style dish, primarily made with fresh water bamboo shoots and fried tofu. The preparation is simple: first, wash and cut the water bamboo shoots into segments, and slice the fried tofu into strips; then, heat a wok with oil, sauté minced garlic until fragrant, add the water bamboo shoots and stir-fry until half-cooked; finally, add the fried tofu, season with适量 salt and light soy sauce, stir well, and serve.

Reviews

• sapphire_buckwheat
  Got the stinky mandarin fish and honestly wasn't sure what to expect at first — that fermented smell kinda threw me off. But wow, the outside was super crispy and the fish inside was so tender and flavorful, honestly it was way better than I thought it would be. Like really really good with rice, definitely a "I'll be thinking about this later" kind of dish. The sauce was rich and had this funky fermented aroma that grew on me the more I ate it, kinda addicting actually. The whole place has this Huizhou vibe going on with wooden decor and plants everywhere, felt super cozy and chill. Staff was really attentive too — they actually walked us through the dish when we ordered and even helped remove the fish bones for us, which was such a nice touch. Also tried the hairy tofu and the ham and bamboo shoot soup, both solid picks. Everything tasted really authentic and comforting, perfect for catching up with friends. Would definitely come back.