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Huizhou Cuisine · Hui Shang Old Residence (Chao Nei Branch)

地方菜 · ⭐ 4.2

No. 2 Chaoyangmen South Street

Dishes

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  Farmhouse Tofu Hot Pot

  Farmhouse tofu stew features soft tofu with pork belly, mushrooms, and greens, slow-cooked in a clay pot. Tofu is blanched, then simmered with pork, mushrooms, scallions, and ginger in broth or water.
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  Fermented Mandarin Fish from Huizhou

  Stinky mandarin fish is a signature Huai cuisine dish, made by fermenting fresh mandarin fish with salt and spices, then pan-frying and stewing with soy sauce, sugar, and ginger.
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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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  Braised Black Hair Pork Belly

  A traditional Chinese dish featuring slow-cooked black hair pork belly in a savory sauce with soy and caramelized sugar.
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  Jixi Stir-Fried Noodles

  A classic Huizhou dish made by stir-frying rice noodles with vegetables and meat, known for its smooth texture and savory flavor.
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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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  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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  Braised腊肉 with Bamboo Shoots

  Preserved pork stewed with Lei bamboo shoots is a dish featuring cured pork and wild spring bamboo shoots. The pork, salted and air-dried, offers rich savory flavor; the tender, crisp shoots are harvested in spring. Sliced pork and shoots are simmered together in water over low heat, allowing the pork's fat to infuse the shoots, enhancing overall aroma. Minimal seasoning preserves the natural taste of ingredients.
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  Stinky Salmon

  Fermented salmon is a dish made primarily from fresh salmon, cured and fermented. After cleaning, the fish is marinated in salt, alcohol, and spices, then left to ferment in a cool place for several days to develop its distinctive aroma. It can be eaten raw or steamed after fermentation.
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  Mengcheng Flatbread

  Mengcheng baked flatbread is made primarily from wheat flour, shaped into dough through multiple steps, and baked until golden and crispy. The crust has distinct layers, and fillings can be chosen from ingredients such as pickled mustard greens or meat, offering a rich and varied taste.
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  Huángshān Shredded Bamboo Shoots

  Huángshān shredded bamboo shoots is a dish made primarily from fresh bamboo shoots. After peeling, the shoots are torn into strips, blanched in water, then stir-fried with garlic and chili for a crisp, tender texture.
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  Huángshān Burned Double Stone

  Huangshan Burned Double Stone is a dish featuring stone chicken and stone ear fungus, simmered together with seasonings over low heat.

Reviews

• Mercury_23
  Eating alone here and didn't feel awkward at all. The vibe is quiet and cozy, perfect if you just wanna chill by yourself. Got the Mengcheng baked flatbread — freshly baked, super flaky and crispy, crumbs everywhere when I bit in, really unique flavor. The Hui-style stinky mandarin fish had that intense fermented aroma, the meat was firm and chewy, kinda addictive the more I ate. Food came out fast and the service was great too. The Hu Shi yi pin guo was a huge portion, the cured meat and egg dumplings went together so well, super rich broth. Overall solid experience, definitely coming back next time.