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Hu Zhang · Huangshan Smoked White Snapper (Wanyuan Store)

地方菜 · ⭐ 4.4

No. 42, Wanyuan Xili, Wanyuan Plaza, 4th Floor

Dishes

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  Stir-fried Fragrant Celery with Beef

  Stir-fried Fragrant Celery with Beef is a Chinese dish made with fresh fragrant celery and beef, stir-fried at high heat. It mainly uses soy sauce, cooking wine, and scallions, garlic, and ginger for seasoning, with a fresh and slightly spicy taste.
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  Stir-fried Huangshan Wild Bamboo Shoots

  Xiao Chao Huangshan Wild Bamboo Shoots is a dish featuring wild bamboo shoots from Huangshan, stir-fried quickly with lean meat or cured pork after being blanched to remove bitterness and sliced.
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  Spicy Pot Dried Tea Mountain Mushrooms

  Dry Pot Tea Mountain Mushroom is a stir-fried dish featuring tea mountain mushrooms as the main ingredient, typically cooked with smoked pork, green peppers, and onions. The mushrooms are sliced, stir-fried with smoked pork, seasoned, covered, and simmered to absorb flavors, then reduced to finish. Proper heat control ensures a crisp, tender texture.
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  Dried Mushroom Braised Pork

  Dried mushrooms and pork belly are slowly braised together, resulting in tender meat infused with rich mushroom flavor.
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  Huizhou Fried Rice

  Huizhou fried rice is made primarily with rice, combined with ingredients such as eggs, ham, green peas, carrots, and mushrooms, stir-fried using the hot pan and cold oil method. The rice should be cooked in advance and cooled to ensure each grain remains separate. When stir-frying, first cook the eggs and set them aside, then sauté the other ingredients until fragrant, and finally mix them thoroughly with the rice to allow all ingredients to blend harmoniously.
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  Huizhou Tapioca Dumplings

  Huizhou Ge粉丸子 is made primarily from kudzu powder, mixed with water to form a paste, then steamed or boiled into round solid balls. It has a soft, chewy texture and is commonly served with sauce or clear soup.
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  Fried Pork Crumbs with Bok Choy

  Oil渣小青菜 is a home-style dish made primarily with pork cracklings and baby bok choy. First, fry the pork cracklings until fragrant, then add washed baby bok choy and stir-fry until just cooked through. Season and serve.
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  Oil渣 Braised Napa Cabbage

  A traditional Chinese dish made by stir-frying napa cabbage with pork cracklings, resulting in a savory and satisfying flavor.
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  Sauced Chengkan Tofu

  Jiao zhi cheng kan mao tofu is a traditional Huizhou dish featuring fermented tofu with white mold. The tofu is pan-fried until golden and then topped with a sauce made from soy sauce, sugar, garlic, and chili.
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  Anbei Braised Rooster

  Anbei Braised Rooster is a traditional dish made with local roosters and seasoned with spices and ingredients, slowly stewed over low heat. The chicken is tender and juicy, with a rich flavor and unique regional taste.
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  Hu Shi's Premium Hot Pot

  Hu Shi's Premium Pot is primarily made with pork, chicken, duck, beef, tofu, winter bamboo shoots, dried scallops, and other ingredients, simmered together to blend all the flavors into one pot.
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  Stir-fried Pork with Tofu Cubes

  Xianggan Xiaochao Rou is a Chinese home-style dish made with pork belly and dried tofu. Pork belly slices are stir-fried to release oil, then combined with tofu and vegetables like green pepper and onion, seasoned and stir-fried until well blended. Proper heat control ensures tender meat and flavorful tofu.
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  Stir-fried Pork with Tofu and Chili

  Fragrant tofu and chili stir-fried with pork is a classic Chinese home-style dish. Slice tofu, slice pork, and stir-fry with chili. First cook the pork until it changes color, then add tofu and chili to continue cooking. Season and serve.
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  Spicy Steamed Smelly Mandarin Fish

  Bamboo fish is halved, marinated with chili, ginger, garlic and other seasonings, then pan-fried and simmered in spicy sauce until tender and flavorful.
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  Huangshan New-Style Stinky Mandarin Fish

  Huangshan-style stinky mandarin fish is made from fresh mandarin fish, fermented and then cooked. The fish is marinated with salt and spices for several days to develop its unique flavor, then pan-fried in hot oil, stir-fried with garlic, ginger, chili, and other seasonings, and finally simmered in broth and thickened with a cornstarch slurry.

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