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Tanying · Xuancheng Cuisine · Private Kitchen · Family Banquet (Xinliangcang Branch)

特色菜 · ⭐ 4.0

Building A-1, Xuefu Mansion Commercial Complex, No. 269, Wangjiang West Road

Dishes

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  Knife Board Fragrance

  Dao Ban Xiang is a dish made from pork belly, marinated and steamed. Main ingredients include pork belly, salt, soy sauce, and cooking wine. The pork is sliced, marinated, then steamed until tender with rich aroma.
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  Sizzling Eel丝

  Fried eel threads in hot oil is a Chinese dish primarily made with eel. To prepare it, eel is sliced into thin strips and marinated with seasonings such as scallions, ginger, and garlic. Next, the eel strips are quickly stir-fried in hot oil to maintain their tender texture. Finally, hot oil is poured over the dish to enhance the aroma of the eel, resulting in a bright red color and rich, fragrant flavor.
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  Xuancheng Shuiyang Three Treasures

  A classic Huai cuisine dish featuring freshwater fish, tofu, and cured pork, slow-cooked to create a rich, savory flavor.
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  Fruit-Flavored Yam Tower

  A dish made of diced yam mixed with candied fruits and a creamy dressing, offering a sweet and refreshing taste.
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  Ganoderma Fish Head

  A nourishing dish featuring a large fish head simmered with precious Ganoderma, resulting in a delicate, savory flavor and rich health benefits.
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  秘制酱牛肉

  Special sauce braised beef uses beef shank as the main ingredient, blanched to remove odor, then simmered slowly with soy sauce, cooking wine, rock sugar, star anise, cinnamon, and bay leaves until tender and flavorful. The finished dish has a glossy red color and a firm, chewy texture.
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  Stuffed Sheep Mushroom with Shrimp Paste and Pork Pudding

  A Chinese dish featuring fresh sheep mushroom stuffed with shrimp paste and pork, steamed to perfection for a rich, savory flavor.
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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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  Braised Sea Cucumber with Green Onion

  Scallion-braised sea cucumber is a dish primarily made with rehydrated sea cucumbers and scallions. The sea cucumbers must be soaked beforehand, then cooked together with sliced scallions in a pot, adding ingredients such as chicken stock, soy sauce, and cooking wine. It is slowly stewed over low heat so the sea cucumbers absorb the aroma of scallions and the broth. Finally, it is thickened with a slurry and reduced to a glossy finish.
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  Shijie Shaha Turtle

  Shijie Shaha turtle uses locally sourced wild turtles from the Shaha River, blanched in water and then stewed with ginger slices and scallions. The broth is clear and bright, with tender, fresh meat that highlights the natural flavor of the turtle.
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  Snowflake Beef Hot Pot

  A hot pot dish featuring premium snowflake beef and vegetables, simmered in a rich broth for a savory, tender experience.
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  Green Garlic Stir-Fried with Preserved Meat and Bamboo Shoots

  Green garlic stir-fried with preserved meat and bamboo shoots, using fresh green garlic, preserved pork or sausage, and fresh bamboo shoots. Cooked quickly over high heat to highlight the natural flavors, resulting in a crisp and tender texture with a rich savory aroma.
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  Chicken Silk Moflin Porridge

  A silky chicken and vegetable porridge dish, featuring tender chicken strips and mushrooms in a rich, smooth broth.
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  Chicken Stock Lafite Yellow Croaker

  Fresh yellow croaker cooked in chicken stock and Lafite wine, resulting in tender fish and rich, aromatic broth.

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