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Huizhou Zhang·Huangshan Stinky Mandarin Fish (Tao Ran Mansion Branch)

地方菜 · ⭐ 4.8

2nd Floor, Taoran Building, No. 1 Majiapu Road, Dongcheng District

Dishes

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  Stir-Fried Huangshan Bamboo Shoots

  Xiao Chao Huangshan Bamboo Shoots is a dish primarily made with fresh Huangshan bamboo shoots, accompanied by pork slices or cured meat, and seasoned with garlic, ginger, chili peppers, and other spices. The bamboo shoots are sliced, blanched to remove bitterness, then quickly stir-fried with the ingredients to preserve their crisp and tender texture.
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  Osmanthus Rice Cake

  Guìhuā Mǐgāo is a traditional sweet dessert made primarily from glutinous rice flour, mixed with sugar and water, then steamed. To prepare it, glutinous rice flour is combined with an appropriate amount of sugar, then warm water is added to form a paste. This mixture is poured into a mold and steamed until cooked through. Finally, dried osmanthus flowers or osmanthus honey are sprinkled on top to enhance the fragrance.
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  Huainan Delicacy Stewed Tofu

  Huainan Delicacy Stewed Tofu is a dish made primarily with soft tofu, combined with ingredients such as ham, mushrooms, and shrimp, slowly simmered over low heat. The tofu is cut into cubes and cooked together with the辅料 in a pot, adding high-quality broth or water, then gently stewed until fully flavored, preserving the delicate texture of the tofu and the fresh aroma of the ingredients.
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  Beef Liver and Abalone

  Beef Liver Mushroom Abalone is a dish primarily made with beef liver mushrooms and abalone. The beef liver mushrooms are washed and sliced, while the abalone is cleaned and scored with diagonal cuts. They are then stewed together with premium broth, resulting in tender abalone and fragrant beef liver mushrooms. Finally, the sauce is thickened and reduced to a glossy finish.
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  Anhui North Earth Pot Chicken

  Anbei Earth Pot Chicken is a dish primarily made with chicken, typically using native chickens or Sanhuang chickens, combined with side ingredients such as potatoes, vermicelli, and green peppers. The cooking process begins by blanching the chicken to remove any fishy odor, then simmering it together with seasonings in an iron pot. Finally, the side ingredients are added and stewed until fully cooked, allowing the chicken to absorb the flavors and the broth to become rich and aromatic.
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  Braised Tofu Noodles in Clay Pot

  Potato noodle soup is a home-style dish made primarily with potatoes. After slicing the potatoes into thin strips, they are stir-fried with minced garlic and ginger slices in a clay pot, then water and other seasonings are added to slowly simmer until the potatoes are tender and the broth becomes rich and flavorful.
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  Braised Ecological HanShou Softshell Turtle

  Red-braised ecological Heshan turtle is primarily made with fresh ecological turtles, accompanied by ginger slices, green onion segments, cooking wine, and other seasonings. Slow red braising creates tender turtle meat and rich, flavorful broth.
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  Classic Braised Stinky Mandarin Fish

  Stinky mandarin fish is made by salting and fermenting fresh mandarin fish, then braising it with seasonings such as soy sauce, sugar, and cooking wine. The main ingredients are mandarin fish and seasonings. During preparation, the fish is marinated to develop a unique flavor, followed by stewing to make the flesh flavorful and tender.
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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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  Huángshān Tea-Scented Chili and Pork Stir-Fry

  Huangshan Tea-Scented Dry Chili Stir-Fried Pork is a dish primarily made with pork belly and dried chili peppers. Sliced pork belly is stir-fried together with dried chilies and seasoned with appropriate seasonings, resulting in tender meat and spicy chilies infused with the aromatic flavor of Huangshan tea.

Reviews

• Kendall_19
  Came here for a family reunion dinner during Chinese New Year with my in-laws — we're all from Anhui and wanted somewhere that felt like home. Hui Zhang Stinky Mandarin Fish (徽张臭鳜鱼) is right by the Taoran Building so super easy to get to. They set us up in a big private room that was really spacious and comfy, and honestly the whole vibe was just so warm and family-friendly. The signature stinky mandarin fish is a must-order. Sounds weird but it just smells a little funky and tastes insanely fresh and flavorful. The fish meat is super firm, comes apart in these garlic-clove-like pieces, and soaks up all the sauce — seriously goes great with rice. We also got the Mao tofu (徽州毛豆腐) which was crispy outside and tender inside, really unique flavor. The Huangshan dried tofu stir-fried with pork (黄山香干小炒肉) was salty-savory and just classic home-style cooking, super comforting. And the mushroom soup was light, fresh, and perfect for cutting through all the richer dishes. Everything tasted legit and authentic, portions were generous, and the service was really thoughtful. If you're from Anhui or just love Hui cuisine, this place is honestly perfect for a big family get-together. Great value too — definitely recommend!!