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Joy Private Kitchen (Zhidi Huijing Store)

特色菜 · ⭐ 4.8

4th floor, Building S7, Zhidi Huijin Economic & Technological Development Zone, at the intersection of Qingcui Road and Lianhua Road, directly opposite Hefei Mingzhu Primary School

Dishes

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  Stir-fried Duck Tongues with Two Mushrooms

  Stir-fried Duck Tongues with Two Mushrooms is a quick-fry dish featuring duck tongues and two types of mushrooms as the main ingredients. It primarily uses fresh duck tongues, paired with shiitake and king oyster mushrooms. During preparation, the duck tongues are first blanched, then quickly stir-fried in hot oil along with the sliced mushrooms. Basic seasonings such as ginger, garlic, cooking wine, and soy sauce are added during the high-heat stir-frying process until the ingredients are cooked through and aromatic. The finished dish offers tender-crisp duck tongues and savory mushrooms, emphasizing wok heat and the natural flavors of the ingredients.
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  Cantonese Kung Fu Fish

  Cantonese Kung Fu Fish is a traditional Guangdong dish made with a whole fresh fish, such as sea bass or grouper. The fish is cleaned, scored on both sides, and marinated with salt, cooking wine, ginger, and scallions. It is then quickly steamed over high heat to preserve tenderness. Finally, hot oil and specially prepared soy sauce for steamed fish are poured over, topped with shredded scallions, ginger, and chili. The dish features tender, white flesh and an intact shape, highlighting the original flavor and precise cooking technique.
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  Steamed Sea Bass with Cantonese Style

  A classic Cantonese dish featuring fresh sea bass steamed with ginger, scallions, and fermented black beans, resulting in tender, flavorful fish.
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  Spicy Braised Beef Shank

  A flavorful beef shank dish made by slow-cooking beef knuckle in a special sauce, resulting in tender and richly seasoned meat.
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  Braised Pork Trotter

  A traditional Chinese dish featuring pork trotters simmered slowly in water with ginger and scallions until tender, resulting in a delicate and savory flavor.
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  Braised Beef Brisket in Private Recipe

  A slow-cooked beef brisket dish with tender meat and rich sauce, made using a family recipe.
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  Golden Sand Baked Jade Leaves

  Golden Sand Baked Jade Leaves is a dish made with fresh vegetable leaves (such as spinach or Chinese broccoli) coated with a 'golden sand' sauce primarily made from salted egg yolk, then baked or grilled. The main steps include washing and drying the leaves, steaming and mashing salted egg yolks, mixing them with butter, minced garlic, and other seasonings to form the sauce, evenly coating the leaves, and baking until the surface is golden and crispy. The result is a savory, crispy exterior with tender, sweet vegetable leaves inside.
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  Golden Shrimp with Egg Yolk

  Golden shrimp is a dish made with fresh shrimp as the main ingredient, coated in salted egg yolk and fried garlic crumbs until golden brown. The shrimp is tender, with a crispy outer layer, and the aroma of salted egg yolk and fried garlic perfectly blends with the shrimp's freshness, creating a rich and diverse texture.
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  Money Mushroom Stewed Pig's Trotter

  Money mushroom and pig's trotter stewed together, resulting in a rich, savory dish with tender meat and flavorful mushrooms.
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  Fish Maw and Egg Stew

  A dish made by stewing fish maw with eggs, resulting in a rich and savory flavor.
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  Goose Intestine with Knife Board Aroma

  A Sichuan dish featuring fresh goose intestines stir-fried quickly on a knife board with garlic, chili, and spices, delivering a crisp texture and rich aroma.
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  Spicy Crab Claws

  Spicy crab claws are made with fresh crab claws as the main ingredient, stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other seasonings. The crab claws are blanched to remove any fishy odor, then stir-fried with hot oil and aromatic spices to fully absorb the flavors. The finished dish has a bright red color, tender crab meat, and a rich, spicy-numbing taste.
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  Black Truffle Braised Pork

  Black truffle braised pork belly uses fatty pork belly as the main ingredient, blanched and then stewed with rock sugar, light soy sauce, dark soy sauce, and cooking wine. Black truffle slices or paste are added at the end for aroma, resulting in tender meat with a glossy red color.

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