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Hui Cuisine · Hui Merchants’ Hometown (Yuan Dynasty Park Branch)

地方菜 · ⭐ 4.7

Unit -2, Service Building, Yuandadu City Wall Ruins Park (Beituocheng East Road)

Dishes

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  Tai Ping Lake Softshell Turtle

  Tai Ping Lake Softshell Turtle is a dish featuring turtles from Tai Ping Lake as the main ingredient. The turtle is cleaned, cut into pieces, and stewed with ginger slices, green onions, and other seasonings in broth or water over low heat until tender and flavorful.
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  Stinky Guilin Catfish

  Huishang stinky mandarin fish is made from fresh mandarin fish, marinated and fermented before cooking. The fish is first salted and seasoned with wine, then left to develop a unique aroma. It is then pan-fried until golden and simmered in a flavorful sauce.
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  Huishop Tengjiao Stinky Mandarin Fish

  Huishop Tengjiao Stinky Mandarin Fish is a specialty dish made with mandarin fish marinated and fermented with ingredients such as tengjiao and chili. It has a tender texture and a unique fermented flavor with a spicy taste.
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  Huizhou Fermented Tofu

  Huizhou Mao Tofu is a traditional specialty dish from the Huizhou region of Anhui Province, China. Made primarily from tofu, it is fermented in a specific environment until a white mold grows on its surface. The tofu is then fried or braised to create a unique flavor. During preparation, natural microorganisms form a layer of white mycelium on the tofu's surface, giving it a distinctive taste.
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  Huizhou Stir-Fried Noodles

  Huizhou stir-fried noodle dish features noodles with pork belly, greens, scallions, ginger, and garlic. First, fry pork belly to extract oil, then sauté aromatics, add greens, and finally mix with cooked noodles and season.
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  Huizhou-style Chicken Soup with Wild Ingredients

  Huifou土鸡汤 uses locally raised free-range chickens, paired with goji berries, red dates, and ginger slices, slowly simmered to perfection. The chicken is tender, the broth clear, and the dish rich in nutrition.
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  Huizhou-style Stewed Local Chicken

  Huifou stewed local chicken uses fresh free-range chicken with ham, mushrooms, and bamboo shoots, slowly simmered in a clay pot to create a rich broth and tender meat, preserving the original flavors.
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  Huizhou-style Braised Pork

  Huifou braised pork belly uses fatty pork belly as the main ingredient, blanched and then stewed with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, cinnamon, and bay leaves until tender and glossy.
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  Scholar's Crispy Cucumber

  Zhuangyuan Xiao Cui Gua is a cold dish made from tender cucumbers. After peeling and slicing, cucumbers are salted, drained, then mixed with garlic, vinegar, sugar, soy sauce, and a touch of chili oil, chilled before serving.
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  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.
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  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.
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  Garlic Sautéed Large Shrimp on Iron Plate

  Garlic sautéed large shrimp is a dish made with large shrimp, garlic sauce, and seasonings, cooked on an iron plate. The shrimp is tender, with a rich garlic flavor and a rich texture.

Reviews

• wandering_moonflower
  Honestly if you're going for value and wanna avoid the tourist traps, here's what I'd say. Came here with my family for a dinner get-together and we were pretty happy. If it's a family meal or hanging out with friends, get the Hu Shi yi pin guo (basically a big stew hotpot situation) and the Hui-style farmhouse chicken soup. One pot dish plus a soup, throw in a dry pot shredded bamboo or the Hui-style stir-fried pork and you're basically set. Their sesame flatbread is legit — super fragrant and makes a great main to soak up everything. Heads up though: the private rooms are really nice but the price jumps up a lot. If you just want a normal meal the main hall is totally fine. Also you can BYOB which saves a few bucks. Weekends get packed so book ahead, especially if you want a window seat. Overall the food is proper Anhui-style and tastes legit, but it's not cheap. Just keep an eye on your budget when ordering and you'll have a way better time.