Close

Jiangjunfu Stinky Mandarin Fish · Huidian Cuisine (Zhutong Temple North Street Branch)

地方菜 · ⭐ 4.3

Units 1–4, 2nd Floor, Building 13, No. 4 Zhen Guosi North Street Courtyard

Dishes

• 

  Stir-Fried Earth Chili with Kelp

  A dish made by stir-frying fresh earth chili and kelp, resulting in a spicy and crunchy side dish.
• 

  Braised Old Rooster

  Stewed old hen is a dish made primarily with old hen, cut into pieces and braised with ginger, scallions, cooking wine, soy sauce, and sugar over low heat until tender and flavorful.
• 

  Anqing Old Chicken Soup with Fried Rice

  Anqing old chicken soup with fried rice is made by simmering aged hen broth, adding stir-fried rice, and ingredients like ham, mushrooms, and greens, then cooking until the rice absorbs the broth.
• 

  Anhui Fried Rice

  Anhui fried rice is made with rice, eggs, ham, green peas, carrots, and onions, stir-fried in a hot wok using cold oil. First, scramble the eggs and set aside. Then sauté vegetables and ham, add leftover rice, mix well, season, and serve.
• 

  Mountain Taro Dumplings with Black Pork

  Mountain rice balls with black pork are made by hand using black pork and mountain rice flour, then steamed or boiled. The meat is tender, and the outer layer of rice flour gives a soft, chewy texture.
• 

  Huizhou Fermented Tofu

  Huizhou Mao Tofu is a traditional specialty dish from the Huizhou region of Anhui Province, China. Made primarily from tofu, it is fermented in a specific environment until a white mold grows on its surface. The tofu is then fried or braised to create a unique flavor. During preparation, natural microorganisms form a layer of white mycelium on the tofu's surface, giving it a distinctive taste.
• 

  Signature Sichuan Pepper Smelly Mandarin Fish

  Signature Sichuan pepper mud carp features fresh mandarin fish marinated and fermented before braising. The fish is first seasoned with special spices, then cooked with Sichuan pepper, ginger slices, and garlic to absorb the numbing aroma of the pepper and the savory flavors.
• 

  Braised Pork Ribs with Native Pig

  Braised pork ribs with native pig is a Chinese dish made mainly with pork ribs and native pork, cooked by stewing. It is characterized by tender meat and rich sauce flavor.
• 

  Jiangjunfu Original Smelly Mandarin Fish

  Stinky mandarin fish is made from fresh mandarin fish, fermented after salting and seasoning. After several days of marinating, it develops a slight fermentation aroma. Then it's pan-fried in hot oil and stewed with ginger, garlic, chili, and other seasonings to make the flesh flavorful and tender.
• 

  Stone-ground Old Tofu

  Stone-ground old tofu is a traditional soy product made by grinding yellow beans with a stone mill and boiling them. Main ingredients include yellow beans, water, and coagulant (such as gypsum or brine). The process involves soaking beans, grinding them into slurry, filtering out residue, boiling, adding coagulant to form curds, then pressing into shape for a smooth, chewy texture.
• 

  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.
• 

  Spicy Stinky Mandarin Fish

  Spicy stinky mandarin fish made with fresh mandarin fish, fermented and then braised with chili, Sichuan pepper, ginger, and garlic for a rich, tender flavor.
• 

  Braised Pork with Fresh Tofu Skin

  Fresh tofu skin braised pork is a dish made with pork belly and tofu skin. Pork belly is blanched to remove odor, then simmered with tofu skin and seasonings like soy sauce, sugar, and cooking wine until tender and flavorful.

Reviews