Close

Huzhou Xiaozhen (Li Ze Bridge Branch)

地方菜 · ⭐ 4.7

Unit 01, East Side, Ground Floor, No. 55 Xisanhuan South Road

Dishes

• 

  One Treasure Pot

  One-dish pot is a stew made by layering various ingredients, including pork belly, chicken, tofu, cabbage, vermicelli, and mushrooms. Ingredients are arranged in layers, then simmered slowly with broth or water until fully cooked and flavorful.
• 

  Chengkan Tofu with Fern

  Chengkan Mao Tofu is primarily made from fresh tofu, which undergoes a special fermentation process that causes fine, long hairs to grow on the surface of the tofu. When cooking, Mao Tofu is typically pan-fried until both sides are golden brown, resulting in a crispy exterior while maintaining the softness and freshness inside.
• 

  Anhui Glutinous Rice Cake

  Anhui zibá is made primarily from glutinous rice, soaked, steamed, then mashed into a团 and cut into small pieces. After steaming, the rice is repeatedly pounded with a wooden mallet until sticky and elastic, forming a soft, chewy dough that can be eaten as-is or fried or grilled.
• 

  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.
• 

  Tongcheng Broad Bean and Pork Stir-Fry Pot

  Tongcheng broad bean and pork tenderloin stew uses fresh broad beans and pork tenderloin. The pork is minced and pounded until smooth, then simmered slowly in a clay pot with shelled broad beans, scallions, ginger, and cooking wine for tender meat and soft beans with rich broth.
• 

  Ham-stuffed Fuzhou Bamboo Shoots

  Ham-stewed mountain bamboo shoot is a dish featuring fresh bamboo shoots and ham. The shoots are cooked with ham slices to absorb the ham's aroma while retaining their crisp tenderness.
• 

  Crisp Celery Salad

  Crisp celery salad is a cold dish made primarily with celery. Wash the celery, cut into segments, blanch briefly in boiling water, then cool and drain. Mix with garlic, salt, and sesame oil.
• 

  Stone Ear and Chicken Soup

  Stone Ear Chicken Soup is a nourishing soup dish, primarily made with free-range chicken and stone ear mushrooms. The preparation involves cleaning the chicken thoroughly, then placing it together with stone ear mushrooms into a clay pot, adding an appropriate amount of water, and slowly stewing for several hours until the chicken becomes tender and the broth turns rich and flavorful. This soup blends the savory taste of free-range chicken with the delicate aroma of stone ear mushrooms, offering abundant nutrition.
• 

  Braised Eel Segments

  A dish made by braising eel segments in a savory sauce of soy sauce, sugar, and wine, resulting in tender meat and rich flavor.
• 

  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.
• 

  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.
• 

  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.

Reviews