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Ban Yue · Qiong Lou Yan · Intangible Heritage Jiangsu-Zhejiang-Anhui Cuisine (Xietang Old Street Branch)

江浙菜 · ⭐ 4.4

Room 102-1, Building 3, Xietang Old Street, No. 1088, Songtao Street

Dishes

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  Sizzling Eel Sauce

  Fried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
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  Spicy Stir-Fried Organic Cauliflower

  Dry Pot Organic Cauliflower is a dish primarily made with organic cauliflower, seasoned with辅料 such as chili peppers, garlic, and ginger, and stir-fried quickly over high heat. The cauliflower is cut into small florets, blanched, then stir-fried in a dry pot with seasonings to allow the ingredients to fully absorb the flavors.
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  Huizhou-Suzhou Chicken

  A traditional dish blending Anhui and Jiangsu cuisines, featuring whole chicken stewed with ham, mushrooms, and bamboo shoots for a rich, savory flavor.
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  Signature Huizhou Lucky Chicken

  A signature dish featuring tender chicken slow-cooked with ham and mushrooms, delivering rich flavor and authentic Huizhou style.
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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
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  Stir-Fried Seafood with Rice Noodles

  Stir-fried glass noodles with seafood, featuring glass noodles as the main ingredient, combined with shrimp, squid, crab sticks, and vegetables, seasoned appropriately and quickly stir-fried over high heat. The dish offers a vibrant color palette, tender seafood, and smooth, slippery noodles.
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  Stir-fried Yellow Beef

  Stir-fried Yellow Beef is a dish made by quickly stir-frying yellow beef as the main ingredient with辅料 such as green peppers and onions. The beef is sliced and marinated with seasonings, then quickly cooked at high heat with vegetables to retain its tender texture and fresh aroma.
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  Silver Fish Fried with Eggs

  A classic Chinese home-style dish made by stir-frying fresh silver fish with beaten eggs, resulting in a tender and savory flavor.
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  Huangshan Stinky Mandarin Fish

  Huangshan Stinky Mandarin Fish is a signature Huizhou dish made by fermenting fresh mandarin fish, then stir-frying it to bring out its unique aroma and tender texture.
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  Fish Head and Tofu

  Fish head and tofu is a dish primarily made with fish head and tofu. The fish head is usually from bream or bighead carp, while the tofu is typically northern tofu or old tofu. To prepare it, clean the fish head and pan-fry it until lightly golden on both sides, then simmer it together with the tofu, adding ingredients such as ginger slices and scallion segments. Slow-cook over low heat to develop a rich, flavorful broth.
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  Fish Head and Tofu Soup

  Fish head tofu soup is made with fresh fish head and soft tofu, boiled after blanching with ginger slices and scallions. The broth turns milky white and tastes delicious. Simple preparation highlights the natural flavor of ingredients.
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  Huangshan Intangible Cultural Heritage Mao Tofu

  Huangshan Intangible Cultural Heritage Mao Tofu is a traditional Huizhou dish made from tofu covered in white mold, pan-fried until crispy outside and soft inside, served with a special sauce or chili paste.
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  Stewed Ecological Softshell Turtle

  Yellow-braised ecological turtle is made with fresh turtle as the main ingredient, combined with various spices and seasonings, carefully cooked to make the turtle meat tender, the soup rich and flavorful, and the color golden yellow.

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