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Huizhou Cuisine · Huizhou Merchant's Hometown (Shuangjing Branch)

地方菜 · ⭐ 4.6

Unit 108-01, 1st Floor, Building 11, Shuanghuayuan Nanli Erqu

Dishes

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  Grandmother's Braised Pork

  Grandmother's Braised Pork Belly is a dish made primarily from pork belly, prepared through steps such as stir-frying and slow stewing. The pork belly is cut into pieces, first stir-fried until slightly golden, then seasoned with caramelized sugar, cooking wine, ginger, scallions, and other ingredients, and slowly braised until the meat becomes tender and the sauce thickens.
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  Home-style Snail Meat

  Home-style snail meat is a traditional dish made by boiling clean snails, removing the meat, and stir-frying with scallions, ginger, garlic, chili, soy sauce, and cooking wine until flavorful. Simple to prepare, it highlights the tender taste of snail meat.
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  Fermented Mandarin Fish from Huizhou

  Stinky mandarin fish is a signature Huai cuisine dish, made by fermenting fresh mandarin fish with salt and spices, then pan-frying and stewing with soy sauce, sugar, and ginger.
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  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.
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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 Stinky Carp

  Huizhou stinky mandarin fish is made primarily from fresh mandarin fish, which is marinated and fermented to develop a distinctive aroma. It is then pan-fried until the skin is crispy and simmered with seasonings. The unique flavor of the fish meat is achieved through microbial fermentation during the preparation process.
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  Huizhou-style Chicken Soup with Wild Ingredients

  Huifou土鸡汤 uses locally raised free-range chickens, paired with goji berries, red dates, and ginger slices, slowly simmered to perfection. The chicken is tender, the broth clear, and the dish rich in nutrition.
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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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  Pickled Vegetable Stewed Pork Intestines

  Pickled vegetable stew with pork intestines features cleaned intestines slow-cooked with pickled vegetables, resulting in tender, flavorful intestines infused with the tangy aroma of the pickles.
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  Pan-fried Tofu with Fermented Flavor

  Stir-fried hairy tofu is a dish made primarily from fermented tofu with white mold on its surface. The tofu is cut into pieces and pan-fried until golden and crispy, then seasoned with salt and soy sauce.
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  Mengcheng Flatbread

  Mengcheng baked flatbread is made primarily from wheat flour, shaped into dough through multiple steps, and baked until golden and crispy. The crust has distinct layers, and fillings can be chosen from ingredients such as pickled mustard greens or meat, offering a rich and varied taste.
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  Flavorful Shredded Bamboo Shoots

  Flavorful shredded bamboo shoots is a dish made with tender bamboo shoots, shredded by hand and stir-fried with seasonings. The texture is fresh and tender, with a spicy or salty flavor.

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