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Huaibei Jiu Jiu Banquet • Lao Funu Master’s Technique (Former Store)

特色菜 · ⭐ 4.3

Inner Courtyard, Qingyun 23 Art Center

Dishes

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  Three-Time Soaked and Boiled Tofu Noodles

  Three-Time Soaked and Boiled Tofu Noodles is a traditional dish made primarily with tofu noodles, soaked and boiled three times. Main ingredients include tofu noodles, pork, and mushrooms, offering a delicious and layered flavor.
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  Chef's Signature Veal Dish

  Chef's signature dish features tender beef chunks marinated and slow-cooked with onions, carrots, and vegetables for a rich, flavorful stew.
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  Erbo Original Blueberry Sweet Potato

  Erbo Original Blueberry Sweet Potato is a dessert made with sweet potato and fresh blueberries. The sweet potato is steamed and mashed, then mixed with blueberries and a little sugar for flavor. It has a smooth texture with a sweet and slightly sour taste.
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  Traditional Flower Pattern Pancake Roast Duck

  Traditional flower pattern pancake roast duck is a Chinese dish made with duck meat and special pancakes. The duck is marinated and roasted, with crispy skin and tender meat. The pancakes are cooked with unique patterns, giving them a crisp texture.
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  Pan-fried beef at 80% oil temperature

  Thin slices of veal marinated and quickly fried in hot oil until golden, then stir-fried with葱姜蒜 and finished with a glossy sauce for a crispy exterior and tender interior.
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  Master Chef's Red Date and Walnut Milk

  Zaonu walnut milk is a traditional dessert made primarily from red dates and walnuts. Red dates are steamed, pitted, and mashed into a paste, while walnuts are roasted and ground. Mixed together with glutinous rice flour and water, the mixture is cooked until thickened and cooled to form a smooth, creamy texture.
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  State Banquet Lion's Head Meatballs

  State Banquet Lion's Head is a dish made primarily from pork, enhanced with supplementary ingredients such as crab meat and shrimp roe. First, the pork is finely chopped and roughly minced to create meat granules, which are then mixed with the辅料 and shaped into balls. Next, they are simmered slowly in rich broth until the meat becomes tender and the sauce becomes deeply flavorful.
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  Stir-fried Yellow Croaker with Handmade Rice Cake

  Hand-pounded rice cake braised with yellow croaker, a dish featuring fresh yellow croaker and handmade rice cakes simmered together with soy sauce, sugar, and cooking wine for a soft, flavorful rice cake and tender fish.
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  Jujube Paste and Walnut Porridge

  Jujube paste walnut porridge is a traditional dessert made mainly from red dates, walnuts, and glutinous rice. Red dates are cooked until soft and mashed into paste, then combined with soaked walnuts and glutinous rice to make a smooth and sweet dish.
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  Squirrel-shaped Mandarin Fish

  Live mandarin fish is deep-fried until crispy outside and tender inside, then glazed with sweet and sour sauce. The dish resembles a squirrel in shape, golden in color, and crispy in texture.
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  Huaiyang Cuisine Museum's Yangchun Noodles

  Yangchun noodles use fine wheat noodles served in clear broth made from pork or chicken bones, seasoned with a touch of scallions, ginger threads, and salt. After boiling, the noodles are drained and topped with hot broth and scallions.
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  Stir-fried Hand-剥 River Shrimp from Gaoyou Lake

  Stir-fried peeled river shrimp from Gaoyou Lake, using fresh river shrimp from Gaoyou Lake, hand-peeled to keep the shrimp meat intact and tender. Prepared with a simple stir-fry method and just the right amount of seasonings to highlight the natural freshness of the shrimp. The texture is delicate and smooth, making it a refined and refreshing dish.
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  Freshly Ground Pepper Sauce Eel Stir-fry

  Fresh eel is stir-fried with ginger and garlic, then drizzled with hot oil to enhance aroma, finished with freshly ground black pepper. Cooked with precise heat control for tender meat and rich sauce.
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  Fine Chopped Chopsticks Head Braised Lion's Head

  The dish 'Fine Chopped Chopsticks Head Braised Lion's Head' is made with pork and ingredients such as green onions and ginger, cooked by braising. The meat is tender, the broth is clear, and the taste is rich.
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  Old Chef's Palace Chicken with Peanuts

  This dish features chicken breast with peanuts, dried chili peppers, and scallions, ginger, and garlic. Chicken is cubed, marinated, then stir-fried with fried chili and Sichuan peppercorns, followed by a sauce to blend flavors. Peanuts are added at the end for crunch.
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  Huangqiao Baozi

  Huangqiao baked buns are a traditional Chinese pastry made primarily from flour, with fillings commonly containing meat floss, ham, and scallions. After baking, the outer crust turns golden and crispy, while the filling inside is richly fragrant.

Reviews

• Dakota_10
  Came here with a friend and wow, this place is hidden inside an art center but it totally feels like a little secret. The courtyard with the gray brick tiles is gorgeous, super photogenic, and the whole vibe is just really chill and romantic. We grabbed a bowl of plain noodles in broth and honestly the soup was so much better than I expected — really fresh and light. Noodles had a nice chewy bite to them too. The lion's head meatballs were amazing, literally melted in my mouth, and went super well with the rice on the side. We just sat there chatting and eating and it felt so easy and relaxed. There are also a bunch of cute little corners around the place that are perfect for photos, so if you're looking for a date spot this would definitely be it. I'd come back for sure.