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Huifengge·Hu Cai (Jiao Da Store)

地方菜 · ⭐ 4.7

No. 39, Jiaoda East Road

Dishes

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  Bagongshan Tofu

  Bagongshan tofu is made from high-quality tofu produced in Huainan Bagong Mountain, carefully sliced and then stewed with selected seasonings. It has a white and tender appearance, delicate texture, and delicious broth.
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  Bagongshan Tofu Soup

  Begongshan tofu soup features soft tofu in a broth made from pork or chicken bones, seasoned with a touch of green onion and ginger. The tofu is gently simmered to absorb the flavors while maintaining its delicate texture.
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  Huizhou Stir-Fry

  Huizhou stir-fry is a traditional Anhui dish, primarily made with pork, bamboo shoots, mushrooms, and green and red peppers. The ingredients are sliced and quickly stir-fried at high heat to preserve their natural flavors, then seasoned and evenly mixed.
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  Ink-style Yam

  Ink-style yam is a dish featuring yam as the main ingredient. After peeling and slicing, the yam is blanched and mixed with a black sesame-soy sauce blend to create a marbled black pattern resembling Chinese ink painting. The preparation emphasizes texture and color harmony.
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  Water Celery with Tofu Skin

  Water celery and tofu skin stir-fry is a dish made with water celery and tofu skin. Wash the celery, cut into segments, and slice the tofu skin. Stir-fry together with garlic, salt, and a little soy sauce. The dish is fresh and crisp.
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  Anhui-style Braised Rice Noodles with Fragrant Crispiness

  Wan卤锅巴香 features crispy rice cakes as the main ingredient, stir-fried with pork belly, green pepper, and red pepper. The rice cakes are first fried until crunchy, then mixed with seasoned pork and vegetables to absorb the rich flavor of the braised sauce.
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  Old Hen Chicken Soup

  Old hen chicken soup is primarily made with old hen chicken, combined with an appropriate amount of water and seasonings such as ginger slices and green onion segments. It is slowly simmered for several hours to allow the nutrients from the chicken to fully infuse into the broth, resulting in a rich and flavorful soup.
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  Hu's Premium Pot

  Hu's First-Class Pot is a dish made by stewing various ingredients such as pork belly, tofu, cabbage, vermicelli, mushrooms, and ham in layers in a clay pot with broth or water, slowly cooked until flavorful.
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  Iron Plate Tofu with Black Beans

  Sizzling毛豆腐 is a dish primarily made with毛豆腐, which is pan-fried on a hot iron plate until the surface is slightly charred while the inside remains tender. It is typically cooked together with seasonings such as minced garlic, chili, and soy sauce, allowing the tofu to absorb the flavors of the seasoning sauce.
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  Half Chicken Soup with Huangshan Stone Ear

  Half a pot of Huangshan stone ear chicken soup made with free-range chicken and local Huangshan stone ear, slowly simmered for rich flavor. Chicken is fresh, stone ear is wild mushroom, tender and nutritious. Cooked together with water and seasonings over low heat for hours until the broth is rich and ingredients are well infused.
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  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.

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