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Jiangjunfu Smelly Carp & Hu Cai (Headquarters Base Store)

地方菜 · ⭐ 4.9

No. 3 Yard, Zhonghe Road, Building 3, 1st Floor, Room 1

Dishes

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  Homestyle Chicken Soup with Fried Rice

  Farmhouse chicken soup with fried rice is made from free-range chicken, fried rice, scallions, and ginger. The chicken is blanched to remove odor, then slowly simmered in water to create a rich broth. Fried rice is soaked in the broth until soft, then seasoned and cooked. The dish emphasizes natural flavors, highlighting the chicken's freshness and the rice's aroma.
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  Homestyle Pork Ribs with Braised Pork

  Farmhouse spare ribs and pork belly stewed with seasonings, where ribs are blanched to remove odor and pork belly is fried to render fat before slow-cooking for tender, flavorful meat and rich broth.
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  Stir-fried Earth Eggs with Chili

  Main ingredients are native chili peppers and free-range eggs. Chop the chilies, scramble the eggs. Heat oil in a pan, fry eggs until set, remove. Stir-fry chilies until soft, then mix back with eggs. Season and serve.
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  Anhui Fried Rice

  Anhui fried rice is made with rice, eggs, ham, green peas, carrots, and onions, stir-fried in a hot wok using cold oil. First, scramble the eggs and set aside. Then sauté vegetables and ham, add leftover rice, mix well, season, and serve.
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  Walnut and Fresh Bamboo Shoots

  Walnut and fresh bamboo shoots is a Chinese dish made with walnuts and fresh bamboo shoots, usually stir-fried or stewed, with a crisp texture and a mild nutty flavor.
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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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  Jiangjunfu Original Smelly Mandarin Fish

  Stinky mandarin fish is made from fresh mandarin fish, fermented after salting and seasoning. After several days of marinating, it develops a slight fermentation aroma. Then it's pan-fried in hot oil and stewed with ginger, garlic, chili, and other seasonings to make the flesh flavorful and tender.
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  Jiangjunfu Spicy Stinky Crawfish

  Stinky mandarin fish is a traditional Anhui dish made by fermenting fresh mandarin fish before cooking. Jiangjunfu's version uses spicy and numbing flavors, frying the fermented fish until slightly crispy, then stir-frying with chili, Sichuan pepper, ginger, garlic, and water to simmer and absorb flavor, finally garnished with green onions and cilantro.
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  Fragrant Stinky Tofu

  Special臭豆腐 is made from soybeans, fermented to develop a unique flavor, then fried or pan-fried to achieve a crispy exterior while keeping the inside tender. It is usually served with chili sauce, garlic paste, and cilantro.
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  Stone-ground Old Tofu

  Stone-ground old tofu is a traditional soy product made by grinding yellow beans with a stone mill and boiling them. Main ingredients include yellow beans, water, and coagulant (such as gypsum or brine). The process involves soaking beans, grinding them into slurry, filtering out residue, boiling, adding coagulant to form curds, then pressing into shape for a smooth, chewy texture.

Reviews

• Hayden
  Got the signature mala stinky mandarin fish (chou gui yu) and wow, the skin was super crispy while the meat inside was firm and bouncy. That secret spicy sauce was so good, the more I ate the more I wanted. The stone-ground tofu had soaked up all the juices and the bean flavor mixed with the fish was just right. Place was clean and cozy, wooden tables and chairs with warm lighting, really nice vibe. Our server suggested the stinky mandarin fish tossed with noodles (chou gui yu ban mian) and the broth was rich and comforting, left me totally satisfied. Also tried the Huizhou country chicken soup (hui zhou tu ji tang), super tender and flavorful, ingredients tasted really fresh. Would definitely come back!