Close

Huifengge • Hukai (Xibahe Branch)

地方菜 · ⭐ 4.8

Ground to Second Floors, No. 21, Xibahetown South Lane, Liufang North Street (adjacent to Agricultural Bank of China)

Dishes

• 

  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.
• 

  Bamboo Shoot and Pork Belly Stir-Fry

  Winter bamboo shoots and native pork is a dish featuring fresh winter bamboo shoots and native pork. Slice or cube the shoots and pork, blanch the pork to remove odor, then stir-fry or stew with seasonings for tender meat and crisp bamboo shoots.
• 

  Huifengge Authentic Stinky Mandarin Fish

  Stinky mandarin fish is made from fresh mandarin fish, fermented after salt and spice curing. Then pan-fried in hot oil with garlic, ginger, chili, and stewed to infuse flavor while keeping the flesh tender.
• 

  Hand-剥 Bamboo Shoots

  Hand-peeled bamboo shoots is a traditional dish made primarily from fresh bamboo shoots. After being washed and boiled, the shoots are manually peeled to reveal their tender, white flesh. They are then lightly mixed with simple seasonings to preserve their natural flavor, resulting in a fresh, tender, and refreshing taste.
• 

  Tongcheng Water Celery

  Tongcheng water celery is a dish featuring fresh water celery as the main ingredient, typically stir-fried with garlic and ginger. Some recipes add a touch of minced meat or cured pork for aroma while preserving the crisp texture.
• 

  Fried Pork Crumbs with Mustard Greens

  Oil渣 Chicken Greens is a dish primarily made with chicken greens and fried pork cracklings. The preparation is simple: first wash the chicken greens and chop the cracklings; then heat a wok with oil, stir-fry the cracklings until fragrant and crispy, followed by quickly stir-frying in the chicken greens; finally, add an appropriate amount of salt and monosodium glutamate for seasoning, stir well, and serve.
• 

  Fried Double Stinky

  A traditional Zhejiang snack made by frying stinky tofu and stinky amaranth, resulting in a crispy exterior and savory flavor with a distinctive fermented aroma.
• 

  Anhui North Earth Pot Chicken

  Anbei Earth Pot Chicken is a dish primarily made with chicken, typically using native chickens or Sanhuang chickens, combined with side ingredients such as potatoes, vermicelli, and green peppers. The cooking process begins by blanching the chicken to remove any fishy odor, then simmering it together with seasonings in an iron pot. Finally, the side ingredients are added and stewed until fully cooked, allowing the chicken to absorb the flavors and the broth to become rich and aromatic.
• 

  Wanjiang Small Mixed Fish

  Wanjiang Small Mixed Fish is a dish mainly made with various small fish, usually fried or pan-fried, with a crispy outside and tender inside, and a delicious taste.
• 

  Hu Shi's Premium Hot Pot

  Hu Shi's Premium Pot is primarily made with pork, chicken, duck, beef, tofu, winter bamboo shoots, dried scallops, and other ingredients, simmered together to blend all the flavors into one pot.
• 

  Bamboo Leaf Glutinous Rice Cake

  Ai Cao Xiang Mi Gao is a dessert made by mixing fresh mugwort juice with glutinous rice flour, then steamed to achieve a unique emerald green color. It has a soft and sticky texture with a refreshing aroma of mugwort, making it a healthy and delicious snack.
• 

  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.
• 

  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.
• 

  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.

Reviews