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Huizhou Fu · Hu Cai Guian (Fang Zhuang Dian)

地方菜 · ⭐ 4.3

No. 9, Fangqunyuan Area 1, Quxing Road, 1st Floor

Dishes

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  Loofah and Edamame Stir-Fry

  Loofah and edamame stir-fry: Cut loofah into segments, blanch edamame. Stir-fry garlic in hot oil, add loofah until soft, then add edamame. Season and cook until flavors blend.
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  Traditional Burned Earth Chicken

  Old-fashioned stewed native chicken is a dish made with free-range chicken, marinated and slowly simmered using traditional methods. Key ingredients include ginger slices, green onions, star anise, soy sauce, and cooking wine, resulting in tender, flavorful meat.
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  Earthen Pot Turtle Stew

  A traditional dish made by slow-cooking fresh turtle with ham, chicken, and mushrooms in a clay pot, resulting in tender meat and rich broth.
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  Huizhou-style Large Radish

  Huizhou-style large white radish is a dish featuring large white radishes as the main ingredient, simmered with pork belly and ham until tender and flavorful. Seasoned with soy sauce and cooking wine, it absorbs the rich meat aroma for a deep, satisfying taste.
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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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  Soup-filled Stinky Tofu

  Steamed stuffed stinky tofu is a specialty snack, primarily made with stinky tofu and pork filling. The pork filling is seasoned and inserted into the tofu, then steamed to allow the broth from the filling to fully penetrate the tofu, creating a soup-filled effect.
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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 Tofu in Clay Pot

  Pot-bellied tofu is a dish made primarily with soft tofu, combined with minced meat, greens, or mushrooms, and slowly stewed in a clay pot. To prepare it, cut the tofu into pieces and place it together with the ingredients into the clay pot, add broth or water, and simmer over low heat until fully flavored.
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  Secret-Recipe Stinky Mandarin Fish

  Special recipe stinky mandarin fish is made from fresh mandarin fish, which is marinated and fermented before cooking. The fish is first salted and seasoned with spices for several days to develop its unique flavor, then cooked by pan-frying or braising, with辅料 such as ginger, garlic, and chili peppers added for seasoning.
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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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  Buckwheat Noodle Soup

  Buckwheat noodle soup is made by cooking buckwheat noodles in water or broth. Cook the noodles, then mix with seasonings or simmer with vegetables and meat to create a thick, flavorful soup. The broth is clear or slightly cloudy, with a smooth texture and rich buckwheat aroma.
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  Garlic Eggplant

  Stir-fried eggplant with garlic sauce is a dish made primarily from eggplants, which are steamed until tender and then topped with a sauce made from garlic paste, soy sauce, vinegar, and other seasonings. It has a soft and smooth texture with a fresh and fragrant taste.

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