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徽州小镇(锦业路店)

地方菜 · ⭐ 4.8

4th Floor, Jingshang Future Center, No. 2, Jinye Road

Dishes

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  Crispy Skin Pigeon Roast

  Fresh squab is marinated and roasted in a hanging oven, yielding a glass-like crispy skin and tender, juicy meat. Precise heat control creates a transparent, crunchy crust with a unique texture.
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  Huizhou Stinky Crawfish

  Huizhou stinky mandarin fish is made primarily from mandarin fish, which develops a unique fermented aroma due to its special pickling process. During cooking, it is seasoned with chili peppers, scallions, ginger, and garlic, then braised to create tender fish meat and rich, flavorful broth.
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  Ham and Shrimp Stewed Tofu

  Ham and shrimp stewed tofu is a dish made with ham, fresh shrimp, and tofu. Slice the ham, devein the shrimp, and cube the tofu. Boil water, add ham and tofu, simmer until flavorful, then add shrimp and cook until done.
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  Crisp Lettuce Slices

  A refreshing cold dish made from crisp lettuce slices, seasoned with garlic, vinegar, and sesame oil for a light and tasty bite.
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  Stone Ear and Chicken Soup

  Stone Ear Chicken Soup is a nourishing soup dish, primarily made with free-range chicken and stone ear mushrooms. The preparation involves cleaning the chicken thoroughly, then placing it together with stone ear mushrooms into a clay pot, adding an appropriate amount of water, and slowly stewing for several hours until the chicken becomes tender and the broth turns rich and flavorful. This soup blends the savory taste of free-range chicken with the delicate aroma of stone ear mushrooms, offering abundant nutrition.
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  Braised Stone Chicken from Huangshan

  A traditional Huizhou dish featuring stone chicken from Huangshan, braised with ham and mushrooms in a savory sauce.
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  Braised Turtle with Red Sauce

  Red-braised softshell turtle is a dish primarily made with softshell turtle, supplemented by ingredients such as ham, chicken, and mushrooms, and prepared by slow stewing. After processing, the turtle is placed in a pot with seasonings, along with high-quality broth or water, and slowly simmered over low heat for an extended period to allow the flavors to blend and the broth to become rich and flavorful.
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  Mengcheng Beef Offal Hot Pot

  Mengcheng Beef Offal Hot Pot is a specialty dish made with beef offal and various seasonings. Main ingredients include beef heart, liver, and lungs, offering a rich texture and delicious taste.
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  Rice Dumplings with Wine Flavor

  Glutinous rice cakes are made from glutinous rice mixed with water to form a paste, steamed and shaped into cakes, then seasoned with yellow wine or rice wine for a fragrant flavor. They are typically cut into pieces or pressed into patties and pan-fried until golden brown on the outside while remaining soft inside.
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  Sour Spicy Vinegar Noodles

  A cold dish made from starch noodles, seasoned with vinegar, chili oil, garlic, and herbs for a tangy and spicy flavor.
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  Chicken Broth and Scallion Oil Steamed Large Yellow Croaker

  Fresh large yellow croaker steamed with chicken broth and scallion oil, resulting in tender fish and rich aroma.
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  黄山石耳鸡汤

  黄山石耳鸡汤是一道以鸡肉和黄山石耳为主要食材炖制而成的汤品。制作时，先将鸡肉处理干净，与泡发后的黄山石耳一同放入锅中，加入清水，用文火慢炖数小时，直至鸡肉酥烂、汤汁醇厚。
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  Black Trumpet Mushroom and Sticky Rice Stir-fried Boston Lobster

  Stir-fried Boston lobster with black trumpet mushrooms and sticky rice, offering a rich, savory flavor and luxurious texture.
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  Black Truffle Stir-fried Honeyed Lily Bud with Shrimp Tail

  Fresh shrimp tails are stir-fried with honeyed lily buds and black truffle, creating a rich, aromatic dish with delicate textures.

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