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Wan Fang·Genuine Anhui Cuisine (Monthantai Branch)

地方菜 · ⭐ 4.9

Room 102, 1st Floor, Jiangong Building, No. 2 Yard, Nanlishi Road 2nd Alley

Dishes

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  Bagongshan Tofu

  Bagongshan tofu is made from high-quality tofu produced in Huainan Bagong Mountain, carefully sliced and then stewed with selected seasonings. It has a white and tender appearance, delicate texture, and delicious broth.
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  Local Stinky Mandarin Fish

  Local Stinky Mandarin Fish is a traditional Chinese dish made with fresh mandarin fish and special fermentation techniques. It is characterized by tender fish meat and a unique fermented smell.
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  Dabie Mountain Pigskin Lamb

  Dabie Mountain Pigskin Lamb is a specialty dish made with fresh lamb from the Dabie Mountain area, retaining the sheepskin and cooked by stewing or roasting. The meat is tender and has a rich flavor.
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  Anhui-style Sweet and Sour Pork Ribs

  Huizhou-style sweet and sour spare ribs are made from pork ribs, blanched, then fried until slightly golden, then simmered with sugar, vinegar, soy sauce, and cooking wine until flavorful, finally reduced to coat the ribs in a thick sweet and sour sauce.
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  Signature Zhiyun Stinky Carp

  Signature Zhi尊臭桂鱼 features fresh carp treated with a special fermentation process for a unique flavor, then stir-fried with scallions, ginger, garlic, and chili. The fish meat is tender with rich texture.
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  Ink-style Yam

  Ink-style yam is a dish featuring yam as the main ingredient. After peeling and slicing, the yam is blanched and mixed with a black sesame-soy sauce blend to create a marbled black pattern resembling Chinese ink painting. The preparation emphasizes texture and color harmony.
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  Water Celery

  Water celery is a dish primarily made with water celery. After washing and cutting the celery, sauté minced garlic in hot oil, then quickly stir-fry the celery and season before serving. The simple preparation preserves its crisp texture and fresh aroma.
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  Fried Pork Crumbs with Napa Cabbage

  Oil渣 cabbage is a home-style dish made with pork cracklings and napa cabbage. First, fry the cracklings until fragrant, then add chopped cabbage and stir-fry until soft, allowing the cabbage to absorb the rich flavor. Minimal seasoning is used to preserve the natural taste of the ingredients.
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  Crispy Melon Bites

  Guagua Crisp is a cold dish made primarily with cucumber. Wash fresh cucumbers, slice into strips or rounds, salt lightly, drain water, then mix with garlic, vinegar, sugar, sesame oil, and a touch of chili oil. Simple to prepare, with a refreshing crunch.
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  Authentic臭桂鱼 from Anhui

  Stinky carp is made from fresh carp, marinated and fermented before cooking. The fish is seasoned with special spices for several hours to develop its unique flavor, then pan-fried or stewed until tender and flavorful.
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  Braised Black Pork from Dabie Mountains

  Braised Dabie Mountain black pork is a dish featuring fresh pork from the Dabie Mountains, using belly or lean meat. After blanching to remove odor, it's stewed with scallions, ginger, star anise, and seasonings like soy sauce, sugar, and cooking wine, then slowly simmered until tender and flavorful.
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  Braised麻Duck in Brown Sauce

  Braised麻鸭 is a dish primarily made with麻鸭, which is blanched and then stewed with ingredients such as green onions, ginger, and garlic. Seasonings like soy sauce, cooking wine, and rock sugar are added, and the dish is slowly simmered over low heat until the duck meat becomes tender and fully flavored.
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  Jixi Yellow Beef Ribs

  Jixi yellow beef ribs made with fresh yellow beef, marinated with soy sauce, cooking wine, ginger slices, then stewed or braised. Tender meat, rich broth, served with potatoes and carrots.
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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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  Huángshān Stone Ear Chicken Soup

  Huangshan Stone Ear Chicken Soup is made with fresh free-range chicken and Huangshan's specialty stone ear (a wild mushroom). It's simmered slowly with water and seasonings, allowing the stone ear to absorb the flavors and create a rich, aromatic broth.

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