Close

Huizhou Town (Gaoxin Branch)

地方菜 · ⭐ 4.7

Building 5, Dongtaoyuan, West Section of Erhuan South Road

Dishes

• 

  Braised Squab

  Squab is made from young pigeons that have not yet fully grown. After slaughter, plucking, and cleaning, the meat is prepared through marinating, roasting, or stewing. The main ingredient is squab, often enhanced with seasonings such as ginger, scallions, and cooking wine.
• 

  Dry Pot Fish Roe with Vegetables

  Dry Pot Fish Roe is a dish made primarily with fish roe, paired with vegetables and seasonings. Clean the roe, then stir-fry with onions, green peppers, garlic, and other ingredients. Add seasonings like doubanjiang, light soy sauce, and cooking wine, then reduce the sauce to finish.
• 

  Huizhou Stinky Crawfish

  Huizhou stinky mandarin fish is made primarily from mandarin fish, which develops a unique fermented aroma due to its special pickling process. During cooking, it is seasoned with chili peppers, scallions, ginger, and garlic, then braised to create tender fish meat and rich, flavorful broth.
• 

  Stinky Mandarin Fish from Huizhou

  A traditional Anhui dish made by fermenting fresh mandarin fish, then braised with ginger, garlic, and chili to create a uniquely aromatic and savory flavor.
• 

  Signature Baked Flatbread

  A signature baked flatbread made from flour, fermented with yeast, rolled into dough, and filled with sesame seeds, scallions, or meat, then baked. Crispy outside, soft inside, rich in flavor.
• 

  Fermented Mandarin Fish

  A signature Huizhou dish made by fermenting fresh mandarin fish, then steamed or braised to achieve a unique aroma and tender texture.
• 

  Ham-stuffed Fuzhou Bamboo Shoots

  Ham-stewed mountain bamboo shoot is a dish featuring fresh bamboo shoots and ham. The shoots are cooked with ham slices to absorb the ham's aroma while retaining their crisp tenderness.
• 

  Braised土麻 Duck

  Braised土麻鸭 is a dish made with土麻鸭 as the main ingredient, seasoned with scallions, ginger, garlic, soy sauce, sugar, and cooking wine, prepared through blanching, stir-frying, and slow stewing. The meat is firm and becomes flavorful through slow cooking, resulting in a rich broth.
• 

  Braised Ecological Softshell Turtle

  Stewed ecological softshell turtle with fresh turtle, ham, mushrooms, scallions, and ginger, slowly braised in broth until tender with rich flavor.
• 

  Garlic Eggplant

  Stir-fried eggplant with garlic sauce is a dish made primarily from eggplants, which are steamed until tender and then topped with a sauce made from garlic paste, soy sauce, vinegar, and other seasonings. It has a soft and smooth texture with a fresh and fragrant taste.
• 

  Rice Dumplings with Wine Flavor

  Glutinous rice cakes are made from glutinous rice mixed with water to form a paste, steamed and shaped into cakes, then seasoned with yellow wine or rice wine for a fragrant flavor. They are typically cut into pieces or pressed into patties and pan-fried until golden brown on the outside while remaining soft inside.
• 

  Stewed Pig's Tripe with Green Pepper

  Green pepper stewed pig stomach is a dish made primarily with pig stomach and green peppers. After cleaning, the pig stomach is sliced and cooked slowly with green peppers and seasonings until tender and flavorful, while the peppers remain crisp.
• 

  Huangshan Free-range Chicken Soup

  A traditional dish made with free-range chicken from Huangshan, simmered slowly with goji berries, red dates, and ginger for a rich, nourishing broth.

Reviews