Close

黄山君子蘭·传统特色徽菜(滨湖店)

地方菜 · ⭐ 4.6

Shop Nos. 120 & 121, Building 7, Zone B, Wanda Cultural Tourism New City, No. 1255, Yungu Road

Dishes

• 

  Huizhou Dabang Xiang

  Huizhou Dao Ban Xiang is a traditional Huizhou dish made primarily from pork belly, processed through marinating, air-drying, and steaming. The main ingredients include fresh pork belly, rice wine, soy sauce, and spices. The meat pieces are pressed tightly with a special wooden board (called 'Dao Ban') and air-dried for several days before being steamed until tender and fragrant.
• 

  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.
• 

  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.
• 

  Xiang-Style Pork Kidney

  Xiang-style pig kidney dish uses pork kidneys as main ingredient, with green pepper, red pepper, ginger, and garlic. Pork kidneys are scored and blanched, then stir-fried with chili, scallions, and ginger to create a flavorful dish.
• 

  Ham and Bamboo Shoot Stir-fry

  A classic Chinese dish featuring ham and bamboo shoots, stir-fried for a savory, crisp texture.
• 

  Special Tenderloin

  Special beef tenderloin uses tender cuts from the beef tenderloin, marinated and cooked by stir-frying, pan-frying, or grilling. Main ingredients are beef and seasonings, with common side ingredients including onions and green peppers.
• 

  Braised Small Skinless Fish

  A dish made by braising small skinless fish in a savory sauce of soy sauce, sugar, and wine until tender and flavorful.
• 

  Braised Fish with Skin Removed

  A Chinese dish featuring fresh fish deboned and braised in a savory sauce of soy sauce, sugar, and wine, resulting in tender, flavorful meat.
• 

  Jixi One-Grade Pot

  Jixi One-Grade Pot is a dish made by stewing various ingredients, including pork belly, tofu, cabbage, vermicelli, mushrooms, and ham. Layer the ingredients in a clay pot, add broth or water, and simmer slowly to blend flavors.
• 

  Jixi Ta Guo

  Jixi Ta Guo is a traditional snack from Huizhou, Anhui, made with glutinous and regular rice flour dough filled with seasoned vegetables or meat, steamed to perfection.
• 

  Spicy Tripe with Sichuan Peppercorns

  A classic Sichuan dish made with beef tripe stir-fried with Sichuan peppercorns and chili, offering a numbingly spicy and crunchy texture.
• 

  Cai Qi Cai Wo Wo Tou

  Made from cornmeal and fresh shepherd's purse, shaped into steamed buns. Soft with a slight sweetness and refreshing aroma of wild greens.
• 

  Premium Beef Ribs

  The premium beef short ribs are made from high-quality rib cuts, marinated and then roasted to a golden, crispy finish. Accompanied by a specially crafted sauce, the dish delivers rich meaty flavors and a layered texture. The elegant presentation highlights the sophistication of fine cuisine.
• 

  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