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Bayi Ran Original Huai Cuisine (Quanji Hotel)

地方菜 · ⭐ 3.7

Room 104–105, No. 1929 Huqingping Road (Ground Floor, Quanji Hotel)

Dishes

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  Knife Board Fragrance

  Dao Ban Xiang is a dish made from pork belly, marinated and steamed. Main ingredients include pork belly, salt, soy sauce, and cooking wine. The pork is sliced, marinated, then steamed until tender with rich aroma.
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  Sashimi Platter

  Sashimi platter is a Japanese dish featuring a selection of fresh seafood, primarily including salmon, tuna, and scallops. Each type of seafood is carefully prepared, sliced thinly, and beautifully arranged on the plate. Served with a specially crafted sauce, it allows you to fully experience the freshness and natural flavor of the seafood.
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  Classic Braised Pork Belly

  Classic braised pork belly is made with fatty pork, blanched to remove odor, then simmered slowly with soy sauce, sugar, cooking wine, ginger slices, and green onions until tender and glossy.
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  Chengkan Tofu with Fern

  Chengkan Mao Tofu is primarily made from fresh tofu, which undergoes a special fermentation process that causes fine, long hairs to grow on the surface of the tofu. When cooking, Mao Tofu is typically pan-fried until both sides are golden brown, resulting in a crispy exterior while maintaining the softness and freshness inside.
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  Stir-Fried Pork

  Stir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
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  Mugwort Steamed Dumpling Cake

  A steamed cake made from glutinous rice flour and fresh mugwort, filled with sweet bean or sesame paste, offering a soft, fragrant texture.
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  Ham and Bamboo Shoot Stew

  A Chinese stew featuring ham and fresh bamboo shoots, slow-cooked to blend savory flavors with tender, crisp textures.
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  Old Duck Soup

  Old duck soup is made primarily from old duck meat, combined with various medicinal herbs and seasonings, and slowly stewed for a long time. The broth is clear, the meat is tender and falls off the bone, and the aroma of the herbs perfectly blends with the freshness of the duck meat, making it rich in nutrition.
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  Fermented Mandarin Fish

  Stinky mandarin fish, made primarily from mandarin fish, is known for its unique aroma resulting from a special curing process. The fish is first cured and fermented, then braised with chili peppers, ginger, garlic, and other seasonings. The flesh is tender and the texture is smooth.
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  Snowflake Beef

  Snowflake beef is made from high-quality beef, named for its red and white marbled texture resembling snowflakes. To prepare it, the beef is sliced thinly, then marinated with a special seasoning before being quickly stir-fried until cooked. The dish showcases the tenderness of the beef perfectly blended with the seasonings.
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  Spicy Stinky Catfish

  Spicy stinky mandarin fish made with fresh mandarin fish, marinated, deep-fried until crispy, then stir-fried with chili, garlic, ginger, and special fermented seasoning. Finished with a savory sauce for balanced flavor.

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