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Huixingji Huangshan Stinky Carp (Zhangle North Road Store)

地方菜 · ⭐ 4.7

Ground Floor, Yichuang International Building, No. 80, Keji 2nd Road

Dishes

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  Dry-Fried Eel Slices

  A classic Sichuan dish made by stir-frying sliced eel with chili, garlic, and ginger until crispy and flavorful.
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  Huizhou Three Treasures

  Huizhou Three Treasures is a traditional dish from Anhui Province, featuring ham, fermented tofu, and stinky fish. These ingredients are prepared using local methods like curing and fermentation, resulting in rich, savory flavors that reflect the essence of Huizhou cuisine.
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  Huizhou Stir-Fry

  Huizhou stir-fry is a traditional Anhui dish, primarily made with pork, bamboo shoots, mushrooms, and green and red peppers. The ingredients are sliced and quickly stir-fried at high heat to preserve their natural flavors, then seasoned and evenly mixed.
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  Seasonal Vegetables

  Seasonal vegetables refer to fresh vegetables harvested according to the changing seasons, typically prepared by stir-frying, blanching, or cold mixing to preserve the original flavor of the ingredients. Main ingredients include common leafy greens, root vegetables, and fruiting vegetables of the season, such as spinach, carrots, cucumbers, and green beans.
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  Mother Chicken Soup

  A nourishing soup made by slow-cooking a hen with ginger and goji berries, resulting in a clear, savory broth rich in nutrients.
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  Fermented Tofu

  Fermented tofu, known as 'Mao Fu Dou', is a specialty food made by inoculating tofu with mold spores and allowing it to ferment. The main ingredient is tofu made from yellow beans. During preparation, the tofu is placed in a controlled environment with suitable temperature and humidity to grow white mold on its surface. It is then fried or pan-fried until the exterior becomes crispy while the inside remains soft and tender.
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  Stir-fried Beef with Special Flavor

  Special stir-fried yellow beef with fresh beef, green and red peppers, and onions, quickly stir-fried to keep the meat tender and vegetables crisp.
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  Rare Huangshan Stone Ear Stir-fried with Black Pork

  A delicacy featuring rare Huangshan stone ear and black pork, stir-fried to perfection for a rich, savory flavor.
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  Stone Pot Bamboo Shoots

  A dish made with fresh bamboo shoots cooked in a stone pot, often with meat or vegetables, resulting in a tender texture and rich flavor.
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  Snail Meat

  Snail meat is a dish made primarily from snails, cleaned, shelled, and marinated before stir-frying. Common methods include stir-frying, braising, or cold mixing with scallions, ginger, garlic, and chili.
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  Pickled Cucumber

  Pickled cucumber is a traditional Chinese side dish made primarily from fresh cucumbers, processed through pickling and seasoning. First, wash and cut the cucumbers into segments, then salt them and squeeze out the excess water. Next, mix in minced garlic, ginger, soy sauce, sugar, and other seasonings, and let it marinate for a while before serving.
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  Bamboo Shoots

  Bamboo shoots are primarily made from fresh bamboo shoots, which are washed and cut into segments, then cooked with simple seasonings such as salt and cooking oil through steaming or stir-frying, preserving the original fragrance and crisp texture of the bamboo shoots.
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  Chicken Greens

  Chicken mustard is a common leafy vegetable made of tender stems and leaves, usually cooked by stir-frying or blanching. Wash, briefly boil or quickly stir-fry, then season with a little oil, salt, and garlic.
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  Huangshan Stinky Guilin Fish

  Huangshan Stinky Mandarin Fish is made primarily from fresh mandarin fish, which is marinated and fermented to develop a distinctive aroma. The fish is then pan-fried until the skin is crispy and simmered with seasonings. The unique flavor of the fish is achieved through microbial fermentation during the preparation process.

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