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Huaiyang Fu (Anning Store)

江浙菜 · ⭐ 4.6

No. 198 Andingmen Wai Street (north side of the West Gate of Ditan Park)

Dishes

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  Steamed White Fish with Tradition

  Traditional steamed white fish is made with fresh white fish, steamed to preserve the tender texture of the fish meat. The fish is cleaned and seasoned with scallions, ginger, garlic, and other seasonings, then steamed until fully cooked, delivering a naturally delicious flavor.
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  Sizzling Eel Sauce

  Fried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
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  Yangzhou Traditional Family Feast

  Yangzhou's traditional Family Feast is a stewed dish made with various ingredients like chicken, pork, shrimp, mushrooms, bamboo shoots, and ham, all cut into pieces and slowly simmered together in water until flavorful.
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  Yangzhou Fried Rice

  Yangzhou fried rice is made primarily with rice, stir-fried with ingredients such as eggs, ham, shrimp, and green peas. First, the ingredients are stir-fried to half-cooked, then rice is added and stir-fried together, finally seasoning is added.
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  Signature Pan-Fried Buns

  The signature pan-fried pork buns are a classic Chinese dim sum dish, primarily made with pork, fresh gelatinous skin, and seasonings. The dough is fermented and wrapped around the filling, then pan-fried until the bottom turns golden and crispy, while the top is sprinkled with sesame seeds and scallions. The result is a rich, flavorful bite with an irresistible meaty aroma.
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  Signature Water Chestnut Braised Pork

  Signature taro-braised pork belly, made with pork belly cut from the fatty and lean layers, braised together with taro. During cooking, the pork's fat infuses into the taro, making it more fragrant and smooth. The braised pork has a glossy red color, while the taro is tender and delicate. Together, they create a rich, flavorful dish that leaves a lasting impression.
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  Yang Chih Tsu

  Yang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
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  Huaiyang Chicken Soup with Tofu Skin Noodles

  Yangzhou-style chicken soup with tofu threads features tender tofu strips simmered in chicken broth with ham, shrimp, and mushrooms, allowing flavors to fully infuse. Careful control of heat and broth ensures the threads remain tender while the soup stays rich and flavorful.
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  Stir-fried Hand-peeled Lake Shrimp

  Stir-fried peeled freshwater shrimp with fresh shrimp, hand-peeled and quickly stir-fried in hot oil with seasonings to retain their tender texture.
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  Steamed Crab Meat Pork Dumplings

  Clear stewed crab meat lion's head is a dish made by mixing pork mince with crab roe, egg white, and starch to form large meatballs, then slowly simmering in clear broth. Main ingredients include pork belly, crab roe, scallion-ginger water, and egg white. The meat mixture is shaped into balls and gently stewed in clear soup until tender.
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  Shanghai-style smoked fish

  Old Shanghai smoked fish is a traditional dish made from mandarin fish or grass carp, prepared by marinating, frying, and braising. The fish is first marinated to absorb flavor, then deep-fried until golden and crispy, and finally soaked in a specially prepared braising sauce to enhance its rich taste.
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  Crispy Huangqiao Burnt Cake

  Succulent Huangqiao Burnt Cake is a traditional Chinese pastry made primarily from refined wheat flour, combined with lard and white sesame seeds. Its distinctive feature lies in its crispy outer crust and soft, flavorful filling, with an aromatic fragrance. The preparation involves kneading the dough until smooth, wrapping it around the filling, flattening it into a round cake, sprinkling with white sesame seeds, and baking in an oven until golden brown.

Reviews

• contemplative_caraway
  Honestly this place is super photogenic. The whole vibe is old-school Jiangnan — red pillars in the dining hall, little decorative pieces everywhere, really feels traditional. We grabbed a window seat and the view was wide open, gorgeous. The food presentation is on point. When they brought out the sizzling eel noodles and poured the hot oil on at the table, the sizzle and smell were so dramatic — definitely filmed a little video of that haha. The old Shanghai smoked fish was insanely crispy, like even the bones were crunchy, and the sweet-sour sauce was super appetizing. But heads up — the traditional steamed white fish is loaded with tiny bones, gotta eat it slow. If you're watching your wallet, stick with the classics like the braised pork belly and the giant lion's head meatballs, those portions are legit. Overall, I'd say this spot is more for people who care about the atmosphere and how the food looks, or anyone wanting that classic Huaiyang ceremony. If you're just trying to stuff yourself full, it might feel a little pricey.