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Huizhou Xiao Chu · Classic Huizhou Cuisine (Tongzhou Branch)

地方菜 · ⭐ 4.5

No. 21 Chezhan Road

Dishes

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  Anhui mustard greens

  Anhui cabbage is a dish featuring fresh cabbage as the main ingredient. Wash and cut the cabbage, stir-fry with garlic in hot oil, then season and quickly cook to retain its crisp texture and bright green color.
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  Signature Stinky Mandarin Fish

  Stinky mandarin fish is made from fresh mandarin fish, fermented after salting and seasoning. The fish is marinated for days to develop its unique flavor, then stir-fried with ginger and garlic in hot oil, followed by soy sauce, sugar, and cooking wine to infuse the taste, finally reduced and served.
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  Handmade Milk Skin Yogurt

  Handcrafted milk skin yogurt is made from fresh milk through natural fermentation, forming a thin layer of milk skin on the surface. The process involves heating the milk, cooling it to an appropriate temperature, adding a lactic acid bacteria starter, and fermenting it in a constant temperature environment for several hours until it sets. Once solidified, it is removed, allowing the milk skin to naturally form on the surface.
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  Fermented Tofu and Stinky Tofu Platter

  A platter of hairy tofu and stinky tofu, both fermented bean curds. Hairy tofu has white mold on the surface, fried crispy outside and tender inside; stinky tofu is soft, naturally fermented, soaked in brine before frying. Both are deep-fried and served with sauce.
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  Bamboo Fungus Chicken Soup with Wood Ear Mushrooms

  Bamboo fungus and wood ear chicken soup made with free-range chicken, bamboo fungus, and wood ear mushrooms, slowly simmered for a clear broth and rich flavor.
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  Lao Ren Qiao Beef Hot Pot

  Lao Ren Qiao beef hot pot features fresh beef with potatoes, carrots, and onions, simmered with secret sauce and spices. Beef is pre-treated and slow-cooked with vegetables for tender, flavorful meat and rich broth.
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  Fermented Tofu Delicacy

  Fermented tofu is made by inoculating soybean tofu with mold, forming white mycelium, then pan-frying or stewing. Key ingredients are tofu and mold; temperature and humidity must be controlled during fermentation.
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  Golden Award Braised Pork

  Golden Award Home-style Braised Pork Belly features pork belly simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, cinnamon, and bay leaves. Tender, glossy, and rich without being greasy.
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  Golden Turtle Soup in Copper Pot

  Stir-fried softshell turtle in copper pot with golden broth, made from fresh turtle, chicken, ham, and mushrooms, slowly stewed in a copper pot. Turtle is blanched to remove odor, then simmered with high-quality broth, ginger, and scallions for a golden color and rich flavor.
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  Pan-fried Huangshan Stinky Tofu

  Huangshan stinky tofu, after fermentation, has a crispy exterior and tender interior. Fry tofu cubes in hot oil until golden brown on both sides, then stir-fry with garlic, chili, scallions, and other seasonings for a richer flavor.
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  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.

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