Close

Huizhou Xiao Chu · Classic Huizhou Cuisine (Anzhen Branch)

地方菜 · ⭐ 4.6

Building 1, Zone 2 Anzhenli, 1st Floor, Unit 1-1, Room 113

Dishes

• 

  Bagong Mountain Old Tofu

  Bagongshan old tofu is made from soybeans using traditional methods, resulting in a smooth and chewy texture. It's typically stir-fried with minced meat, scallions, and ginger, or simmered in broth to absorb rich flavors.
• 

  Anhui Cuisine Plate

  Anhui dish is a local specialty made primarily with regional ingredients such as pork, tofu, and greens, prepared by stewing or braising to preserve its authentic flavors.
• 

  Signature Stinky Mandarin Fish - Large Portion

  Stinky mandarin fish is made from fresh mandarin fish, fermented after salting and seasoning. The fish is marinated for several days to develop a unique flavor, then pan-fried in hot oil and stewed with ginger, garlic, chili, and other seasonings to keep it tender and flavorful.
• 

  Huizhou Mountain Button Mushroom

  Huizhou mountain button mushroom dish features wild button mushrooms from deep mountains, paired with pork belly, ham slices, and scallions and ginger, slow-cooked in a clay pot to blend flavors.
• 

  Handmade Ancient-Style Flatbread

  Handmade ancient-style flatbread made from flour, fermented with yeast, then shaped into dough and filled with oil酥 or fillings like sesame, scallions, or minced meat, flattened and baked in a炉 until golden and crispy. Traditional手工 techniques and charcoal heating are used.
• 

  Handmade Double Milk Skin

  Handcrafted milk skin double milk is a dessert made primarily from fresh milk. Slowly simmered to form a layer of milk skin on top, which is then blended with the remaining milk for a smooth, creamy texture. It retains the natural flavor of milk with a rich, delicate taste.
• 

  Fermented Tofu with Stinky Tofu Combo

  A dish featuring hairy tofu and stinky tofu, both fermented and fried, served with sauce or chili oil.
• 

  Premium Stir-fried Pork Belly

  A premium stir-fried dish featuring native pork as the main ingredient, sliced or shredded and cooked with green peppers and onions for a fresh, crisp taste.
• 

  Golden Award Braised Pork

  Golden award braised pork belly is made with fatty pork belly, blanched to remove odor, then simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, cinnamon, and other seasonings until tender and glossy red.
• 

  Copper Pot Golden Broth Softshell Turtle

  Copper pot golden broth softshell turtle is a Chinese dish made with softshell turtle cooked in a special golden broth. Fresh turtle is simmered with broth, seasonings, and spices in a copper pot to make the meat tender and the soup rich.
• 

  Huizhou Ham Simmered with Wenzheng Mountain Bamboo Shoots

  Slow-cooked with Huangshan ham and Wenzheng mountain bamboo shoots, this dish features the savory flavor of ham and the crisp tenderness of bamboo shoots, absorbing the essence of ham for a rich taste.
• 

  Huángshān Stone Ear Chicken Soup

  Huangshan Stone Ear Chicken Soup is made with fresh free-range chicken and Huangshan's specialty stone ear (a wild mushroom). It's simmered slowly with water and seasonings, allowing the stone ear to absorb the flavors and create a rich, aromatic broth.

Reviews

• mysterious_magnolia
  Ordered their signature stinky mandarin fish and wow, the fish was so tender it kinda melted in your mouth. The sauce had this savory, slightly spicy thing going on with a bunch of layers of flavor. Also got the stinky tofu platter (both the hairy kind and the regular kind) and it was crispy outside, soft inside, with this really unique dipping sauce I've never had before. The place has that classic Anhui style vibe with wooden furniture and decorations, super quiet and elegant. Servers brought everything out fast and were really friendly. We grabbed a private room and it was nice and spacious, perfect for hanging out with friends. Honestly would totally come back.