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Wan Geng Ji (Hechai 1972 Store)

地方菜 · ⭐ 4.5

Level 2, Building B1, Hechai Cultural & Creative Park, Intersection of Jinzhai Road and Baidanghu Road

Dishes

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  Fragrant Tofu Pot

  A hearty dish featuring soft tofu simmered with pork belly, mushrooms, and greens in a savory broth.
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  Steamed Pork Ribs with Preserved Vegetable

  A traditional Chinese dish made by steaming pork ribs with preserved vegetables, resulting in tender meat and rich umami flavor.
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  Kelp and Pork Rib Soup

  Seaweed and pork rib soup is a soup dish primarily made with seaweed and pork ribs. The preparation typically involves first stewing the pork ribs until tender, then adding the seaweed to continue cooking until the broth becomes rich and the ingredients are fully cooked.
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  Southern Anhui Beef Pot

  Southern Anhui Beef Pot is a traditional dish originating from southern Anhui province. It primarily uses bone-in beef ribs or brisket, cut into chunks and blanched to remove gaminess. The beef is pan-fried in rapeseed oil until lightly browned, then stir-fried with aromatics like ginger, garlic, dried chilies, star anise, and cinnamon. Soy sauce, dark soy sauce, cooking wine, and water are added before bringing to a boil and simmering for 1-2 hours until the beef is tender. Vegetables like daikon radish or potatoes may be added before serving. The dish features a rich broth and fall-off-the-bone beef.
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  Green Pepper Stir-fried with Ham

  A classic stir-fry featuring green peppers and ham, known for its savory flavor and crisp texture.
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  Braised Pork Belly

  Braised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
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  Jixi Vermicelli

  Jixi vermicelli is a dish primarily made with vermicelli, usually paired with pork, greens, or tofu. After soaking and blanching, it's stir-fried or simmered with seasonings.
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  Old Hen Chicken Soup

  Old hen chicken soup is primarily made with old hen chicken, combined with an appropriate amount of water and seasonings such as ginger slices and green onion segments. It is slowly simmered for several hours to allow the nutrients from the chicken to fully infuse into the broth, resulting in a rich and flavorful soup.
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  Braised Local Pork with Pickled Vegetables

  This dish features local pork and pickled vegetables as main ingredients. The pork is cut into chunks, blanched, then stir-fried with sliced pickled vegetables. Seasoned with soy sauce, cooking wine, sugar, and other spices, it is braised with water until the pork becomes tender and flavorful, and the sauce thickens. The finished dish has tender meat, with the salty and sour taste of the pickled vegetables blending with the pork's richness.
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  Stinky Mandarin Fish Hot Pot

  A traditional Huizhou dish featuring fermented mandarin fish simmered in a small pot with tofu and vegetables, offering a unique savory aroma and rich flavor.
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  Radish and Beef Stew

  A hearty stew made with beef and radish, slow-cooked to tender perfection with a rich, savory broth.
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  Black Truffle Stone Pot Baked Chicken

  Fresh chicken is baked with black truffle in a hot stone pot, creating a rich and aromatic dish where the tender meat absorbs the deep umami flavor of the truffle.

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