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Jiang Jun Fu Stinky Marrowhead Carp with Hubei Cuisine (Baijia Lou Branch)

地方菜 · ⭐ 4.8

Part of 1st Floor, No. 58 Chaoyang North Road

Dishes

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  Braised Old Rooster

  Stewed old hen is a dish made primarily with mature hens, using ginger, scallions, and cooking wine, slow-cooked in a clay pot or earth stove. The key is precise heat control to make the meat tender and flavorful, with a rich broth.
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  Anqing Old Hen Chicken Soup

  Anqing old hen soup is made with old hen as the main ingredient, combined with ginger slices, green onions, and water, then slowly simmered. The chicken is tender, the broth clear, and the flavor delicious.
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  Mountain Delicacy Rice Noodle Porridge

  Mountain delicacy rice cracker porridge features rice crackers as the main ingredient, combined with various mountain ingredients like mushrooms, wood ear, and bamboo shoots, cooked in broth or water. The crackers soften in the soup, blending with the savory flavors for a unique texture.
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  Mountain Taro Dumplings with Black Pork

  Mountain starch dumplings with black pork is a dish featuring round dumplings made from mountain yam or sweet potato starch, soft and chewy in texture, paired with black pork from the leg or belly, slow-cooked or steamed together to infuse the dumplings with rich meat flavor.
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  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.
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  Garlic-Pressed Water Celery

  Garlic-pressed water celery is a cold dish made with water celery and garlic. Fresh water celery is washed, cut into pieces, and mixed with garlic, salt, and sesame oil.
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  Signature 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 odor; then pan-fried and simmered in water to make the flesh tender and flavorful.
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  Spicy Famous Stinky Mandarin Fish

  Stinky mandarin fish is made by salting fresh mandarin fish to ferment, then stir-fried with spicy seasonings. Main ingredients include mandarin fish, chili, ginger, garlic, and scallions, prepared by pan-frying and stewing.
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  Huainan Stinky Tofu

  Huainan stinky tofu is a specialty dish made primarily from fermented tofu, which develops a unique aroma through fermentation and is then fried or pan-fried. The tofu is soaked in a special brine for several days to develop its distinctive flavor before cooking.
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  Hand-Stripped Bamboo Shoots

  Fresh bamboo shoots are manually peeled and lightly cooked, preserving their crisp texture and natural flavor—ideal for health-conscious diners.
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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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  Pickled Mustard Greens with Soybeans and Pork Strips

  Xuecai Mao豆 Rou Si is a home-style stir-fry using pork tenderloin, xue菜 (salted vegetable), and fresh soybeans. Pork is marinated, then stir-fried with soaked xue菜 and fresh soybeans, seasoned to perfection. Cooking carefully ensures tender meat, savory xue菜, and sweet soybeans.
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  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.

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