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Hui Da Chu Little Anhui Cuisine (Sang Sang Outlets Branch)

地方菜 · ⭐ 4.3

Shanshan Outlets

Dishes

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  Stir-fried Tofu with Chili

  Stir-fried earth chili with stinky tofu is a Chinese home-style dish using earth chili and fermented tofu as main ingredients. Cut tofu into cubes, blanch to remove odor, and set aside. Heat oil in a pan, stir-fry chili first, then add tofu and season until flavorful.
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  Spicy Stir-Fried Yellow Beef

  A spicy stir-fried dish made with tender yellow beef and aromatic spices, popular in Sichuan cuisine.
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  Stir-fried Huang Beef from Mengcheng

  A dish featuring tender yellow beef from Mengcheng, stir-fried quickly with peppers for a spicy and savory flavor.
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  Huai Chef's Oil-Braised Shrimp

  Fresh river shrimp stir-fried quickly in hot oil with scallions, ginger, garlic, and a secret sauce, resulting in crispy shells and tender meat.
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  Huizhou Stir-Fry

  Huizhou stir-fry is a traditional Anhui dish, primarily made with pork, bamboo shoots, mushrooms, and green and red peppers. The ingredients are sliced and quickly stir-fried at high heat to preserve their natural flavors, then seasoned and evenly mixed.
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  Sà Huǒ Chòu Guì Yú

  A dish featuring fresh mandarin fish marinated, deep-fried until crispy, and topped with a distinctive stinky tofu sauce and cilantro, offering a unique blend of textures and flavors.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Fresh Tofu Stew Hot Pot

  Made with fresh tofu and uncurdled bean curd (bean jelly), slowly stewed in broth. The soup is rich and the texture smooth and tender, with tofu absorbing the flavorful broth. Prepared by simmering both ingredients together in a pot with water or stock, garnished with green onions.
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  Crispy Lotus Root Strips

  Crispy Lotus Root Strips is a dish primarily made from fresh lotus root. The lotus root is peeled, cut into uniform strips, washed, and drained, then coated in a batter made from flour, starch, and seasonings (such as salt and pepper). The strips are then deep-fried in hot oil until the exterior is golden and crispy, while the interior remains tender and slightly crisp. The finished dish features a fragrant, golden crust with a sweet and tender lotus root inside. It is commonly served with pepper salt or a sweet and sour sauce.
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  Garlic Shrimp with Rice Noodles

  Shrimp with garlic and vermicelli is a dish made by steaming fresh shrimp together with vermicelli and garlic. To prepare, the shrimp are split open, topped with garlic and soaked vermicelli, then steamed until the shrimp meat becomes tender, the garlic aroma fills the air, and the vermicelli absorbs the flavorful broth, resulting in a smooth and satisfying texture.
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  Steamed Egg

  Steamed egg is a dish made primarily from eggs, mixed with water or broth, then steamed until set. The egg mixture is strained to remove bubbles, poured into a container, covered to prevent water droplets from falling in, and steamed over high heat until smooth and tender.
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  Tomato and Pork Ball Soup

  A comforting soup made with fresh tomatoes and pork balls, simmered in water until tender. The dish offers a balanced sweet and sour flavor with rich meaty texture.
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  Steamed Free-Range Eggs with Green Onion

  Fresh free-range eggs are mixed with chopped green onions and steamed. The texture is smooth and tender, with a rich onion aroma and natural flavor.
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  Huangshan Stir-Fry

  A local stir-fry dish from Huangshan featuring mountain bamboo shoots, cured pork, green peppers, and wood ear mushrooms, quickly cooked over high heat for a fresh, savory taste.

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