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Shun Hui Tang (Hanyu Golden Valley Branch)

地方菜 · ⭐ 4.7

2nd Floor, Skirt Building A4-3, Internet Tower, Hanyu Jingu, Huayue Road

Dishes

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  Three-Sun Dried Chili Stir-Fried Preserved Pork Face

  A Sichuan-style dish made by stir-frying preserved pork face with three-times sun-dried chili peppers, delivering a rich, spicy flavor and tender texture.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Hui-style Pickled Bamboo Shoots

  A traditional Hui-style dish made from pickled bamboo shoots, offering a fresh and savory taste with a subtle tang.
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  Huizhou Yanduxian

  A classic Huizhou dish made with salted pork, fresh pork, and bamboo shoots, slowly simmered to create a clear, savory broth.
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  Huizhou Soy Sauce Duck

  Huizhou Soy Sauce Duck is made with local duck marinated in a special sauce and slowly braised, resulting in tender meat and rich flavor.
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  Special Stir-Fried Sauce Meat

  Special stir-fried sauce meat is made with fatty pork belly and seasoned with fermented broad bean paste, sweet wheat paste, and other condiments, then stir-fried. The meat has a balanced texture of fat and lean, with rich sauce aroma, slightly sweet and savory flavor.
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  Stone Pot Flavor Fish Head Platter

  Fresh fish head is the main ingredient, paired with garlic slices, ginger slices, chili, and simmered in a stone pot. The fish head meat is tender, the broth rich and fragrant, highlighting the spicy, numbing, and aromatic characteristics of Sichuan cuisine.
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  Brown Sugar Hearth Cake

  A traditional pastry made with flour and brown sugar, baked until golden and crispy on the outside with a sweet, soft filling.
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  Old Vinegar Mixed Jellyfish Head

  A cold dish made with jellyfish head, seasoned with aged vinegar, garlic, chili, and herbs for a crisp, tangy flavor.
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  Braised Pork and Water Celery Stir-fry

  A stir-fry dish made with smoked pork, sausage, and fresh water celery, known for its savory aroma and crisp texture.
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  Fermented Mandarin Fish

  Stinky mandarin fish, made primarily from mandarin fish, is known for its unique aroma resulting from a special curing process. The fish is first cured and fermented, then braised with chili peppers, ginger, garlic, and other seasonings. The flesh is tender and the texture is smooth.
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  Taro Flour Dumplings

  A traditional Chinese snack made from kudzu flour, shaped into small balls and steamed until soft and chewy, often served with sweet syrup or soup.
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  Green Pepper Flavored Mandarinfish

  Made with mandarinfish and stir-fried with green peppers. The fish is tender, the peppers crisp, offering a refreshing, slightly spicy taste.
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  Braised Fish Dumplings

  Braised fish dumplings are made primarily from fresh mackerel meat, combined with flour and other ingredients. The mackerel is minced and mixed with seasonings such as scallion and ginger to form the filling, which is then wrapped in dumpling wrappers and boiled until ready to serve.
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  Stinky Mandarin Fish from Huangshan

  A signature Huai cuisine dish made with fermented mandarin fish, known for its unique aroma and savory flavor.

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