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Huizhou XiaoZhen (TongZhou Dian)

地方菜 · ⭐ 4.9

East Gate, Huan Ying Block 12, No. 339 Yunjing East Road

Dishes

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  Crispy Skin Pigeon Roast

  Fresh squab is marinated and roasted in a hanging oven, yielding a glass-like crispy skin and tender, juicy meat. Precise heat control creates a transparent, crunchy crust with a unique texture.
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  Anhui Braised Pork

  A classic Anhui dish featuring pork belly braised with sugar, soy sauce, and wine until tender and glossy.
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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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  Ham and Shrimp Stewed Tofu

  Ham and shrimp stewed tofu is a dish made with ham, fresh shrimp, and tofu. Slice the ham, devein the shrimp, and cube the tofu. Boil water, add ham and tofu, simmer until flavorful, then add shrimp and cook until done.
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  Homemade Black Gold Barbecue Pork

  Homemade black-gold char siu uses pork tenderloin marinated in soy sauce, oyster sauce, honey, rice wine, garlic, ginger, and five-spice powder, then slow-roasted at low temperature until flavorful. A special black sugar glaze is brushed on the surface for a deep brown sheen.
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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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  Garlic Butter Peeled White Shrimp

  Stir-fried peeled and deveined white shrimp with garlic, preserving the shrimp's tenderness and garlic aroma.
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  Tofu pudding

  Tofu pudding, made primarily from soft tofu, is solidified through a delicate crafting process into blocks, then served with specially prepared sauces or broths. Its appearance is pure white, and its texture is smooth and tender, making it an excellent vegetarian dish. It is often used as a soup ingredient or side dish in various cuisines.
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  Rice Dumplings with Wine Flavor

  Glutinous rice cakes are made from glutinous rice mixed with water to form a paste, steamed and shaped into cakes, then seasoned with yellow wine or rice wine for a fragrant flavor. They are typically cut into pieces or pressed into patties and pan-fried until golden brown on the outside while remaining soft inside.
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  Grilled Dumplings

  Pan-fried dumplings are a Chinese dish featuring dumplings as the main ingredient. Cook dumplings in a preheated iron pan with a little oil and water, cover and steam until the bottom is golden and crispy, then flip to brown both sides. The exterior is crunchy while the filling remains tender and juicy.
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  Stewed Pig's Trotter with Deer Antler Mushroom and Green Pepper

  A dish featuring pig stomach stewed with deer antler mushrooms and green peppers. Clean and blanch the pig stomach, then simmer slowly with the mushrooms and peppers until flavorful.
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  Huángshān Stone Ear Chicken Soup

  Huangshan Stone Ear Chicken Soup is made with fresh free-range chicken and Huangshan's specialty stone ear (a wild mushroom). It's simmered slowly with water and seasonings, allowing the stone ear to absorb the flavors and create a rich, aromatic broth.
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  黄山石耳鸡汤

  黄山石耳鸡汤是一道以鸡肉和黄山石耳为主要食材炖制而成的汤品。制作时，先将鸡肉处理干净，与泡发后的黄山石耳一同放入锅中，加入清水，用文火慢炖数小时，直至鸡肉酥烂、汤汁醇厚。
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  Black Truffle Sticky Rice with Lobster

  A gourmet dish featuring fresh lobster meat stir-fried with sticky rice and black truffle, delivering a rich, aromatic flavor.

Reviews

• Nyles
  Omg this place is SO photogenic!! The second I walked in I was blown away by the Anhui-style decor, the dark bricks, gray tiles, and these gorgeous carved wooden lattice windows — every angle is basically a vintage Chinese photoshoot waiting to happen. Got their signature stinky mandarin fish (chou gui yu) and wow, the fish was so tender and like soaked with flavor, with the green garlic and pickled long beans it had so many layers going on, seriously addicting. Also tried the fermented tofu (mao dou fu) which was crispy outside and soft inside, super authentic Anhui vibe. The lighting on the second floor is perfect for pics, my photos came out with such a great atmosphere and I got a ton of likes on my WeChat moments. Definitely coming back with my friends next time!!