Huizhou Town (Fengcheng Fourth Road Store)
地方菜 · ⭐ 4.7
Floors 1–3 and 4, Shirong Jiaxuan, Fengcheng 4th Road
Dragon Mate tips
If you are traveling in China to visit Xi'an, this restaurant is worth a stop for great food. This restaurant is located at Floors 1–3 and 4, Shirong Jiaxuan, Fengcheng 4th Road. It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Traditional Huizhou Stone Plate Stinky Mandarin Fish, Spicy Pepper Stir-fried Stinky Tofu Cubes, Huizhou Stinky Crawfish.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Xi'an
- Category: 地方菜
- Rating: 4.7
- Address: Floors 1–3 and 4, Shirong Jiaxuan, Fengcheng 4th Road
- Popular dishes: Traditional Huizhou Stone Plate Stinky Mandarin Fish, Spicy Pepper Stir-fried Stinky Tofu Cubes, Huizhou Stinky Crawfish, Braised土麻 Duck, 红烧鳝鱼段
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Dishes
Traditional Huizhou Stone Plate Stinky Mandarin FishFresh mandarin fish is fermented to develop a unique aroma, then slowly cooked on a stone plate for a rich, savory flavor.
Spicy Pepper Stir-fried Stinky Tofu CubesA traditional Anhui dish featuring fermented stinky tofu cubes stir-fried with fresh chili peppers, delivering a bold, spicy flavor and unique aroma.
Huizhou Stinky CrawfishHuizhou 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.
Braised土麻 DuckBraised土麻鸭 is a dish made with土麻鸭 as the main ingredient, seasoned with scallions, ginger, garlic, soy sauce, sugar, and cooking wine, prepared through blanching, stir-frying, and slow stewing. The meat is firm and becomes flavorful through slow cooking, resulting in a rich broth.
红烧鳝鱼段红烧鳝鱼段是一道以鳝鱼为主料的中式菜肴。将鳝鱼宰杀处理后切段，用油煎至表面微黄，加入葱姜蒜、酱油、糖、料酒等调料炖煮，使鳝鱼段充分吸收汤汁，口感软嫩入味。
Crispy Skin PigeonCrispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
Mengcheng FlatbreadMengcheng 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.
Shrimp and Ham Stewed TofuA dish made with shrimp, ham, and soft tofu, gently stewed to blend flavors and create a rich, savory taste.
Huángshān Stone Ear Chicken SoupHuangshan 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.
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。
Black Truffle Honey Bean Lily Tail ShrimpFresh shrimp with black truffle, honey beans, and lily, gently steamed and lightly stir-fried for a delicate, aromatic dish.