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Huizhou Xiao Chu·Classic Huizhou Cuisine (Youth Road Store)

地方菜 · ⭐ 4.8

Room 8102, Level 1, Commercial Unit 01 (Levels -1 to 3), Building 11, Courtyard 2, Qingnian Road West Li

Dishes

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  Bagong Mountain Old Tofu

  Bagongshan old tofu is made from soybeans using traditional methods, resulting in a smooth and chewy texture. It's typically stir-fried with minced meat, scallions, and ginger, or simmered in broth to absorb rich flavors.
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  Anhui mustard greens

  Anhui cabbage is a dish featuring fresh cabbage as the main ingredient. Wash and cut the cabbage, stir-fry with garlic in hot oil, then season and quickly cook to retain its crisp texture and bright green color.
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  Three Delicacies Hot Pot

  Xiao Chu's Three Delicacies Pot is a stew featuring pork, chicken, and shrimp, enhanced with mushrooms and greens, slowly simmered to create rich, flavorful broth.
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  Signature Stinky Mandarin Fish

  Stinky mandarin fish is made from fresh mandarin fish, fermented after salting and seasoning. The fish is marinated for days to develop its unique flavor, then stir-fried with ginger and garlic in hot oil, followed by soy sauce, sugar, and cooking wine to infuse the taste, finally reduced and served.
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  Handmade Ancient-Style Flatbread

  Handmade ancient-style flatbread made from flour, fermented with yeast, then shaped into dough and filled with oil酥 or fillings like sesame, scallions, or minced meat, flattened and baked in a炉 until golden and crispy. Traditional手工 techniques and charcoal heating are used.
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  Fermented Tofu with Stinky Tofu Combo

  A dish featuring hairy tofu and stinky tofu, both fermented and fried, served with sauce or chili oil.
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  Seafood Abalone Mala Hot Pot

  Seafood abalone mao wan is a Sichuan-style dish combining fresh abalone, duck blood, bean sprouts, yellow soybean sprouts, wood ear mushrooms, luncheon meat, hot pot base, and various vegetables. The base is stir-fried, then boiled with broth before adding ingredients to cook through, finally simmering with seafood like abalone for rich flavor.
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  Dangshan Loquat and Pear Soup

  Dangshan loquat and pear soup uses Dangshan loquats and pears as main ingredients. After washing and cutting, they are boiled until soft, resulting in a clear, sweet broth. A small amount of rock sugar can be added for flavor, making it a drink that moistens the lungs and relieves cough.
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  Bamboo Fungus Chicken Soup with Wood Ear Mushrooms

  Bamboo fungus and wood ear chicken soup made with free-range chicken, bamboo fungus, and wood ear mushrooms, slowly simmered for a clear broth and rich flavor.
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  Stir-fried Water Bamboo with Salted Pork

  Stir-fried water bamboo with salted pork is a Chinese home-style dish using water bamboo and salted pork as main ingredients. Wash and cut water bamboo, slice the salted pork. Heat oil in a pan, stir-fry salted pork first, then add water bamboo and quickly stir-fry until seasoned.
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  Golden Award Braised Pork

  Golden Award Home-style Braised Pork Belly features pork belly simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, cinnamon, and bay leaves. Tender, glossy, and rich without being greasy.
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  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.

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