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Huigarden · New Huai Cuisine · Roast Duck (Wanda Plaza Store)

地方菜 · ⭐ 4.7

No. 1599 Wuzhong Road, MixC World

Dishes

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  Xuning Burned Yellow Beef

  Xiuning braised yellow beef is a dish featuring fresh yellow beef chunks stewed with scallions, ginger, garlic, soy sauce, cooking wine, and sugar until tender with rich broth.
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  Knife-board Ham and Pork Sausage Platter

  A Yunnan-style dish combining cured knife-board ham with homemade pork sausage, steamed to perfection for rich aroma and tender texture.
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  Braised Yellow Eel with Salted Pork

  咸肉烧黄鳝 is a dish made primarily with eel and salted pork. The cleaned eel is cut into segments and cooked together with cubed salted pork in water and seasonings, slowly stewed until tender and flavorful.
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  Steamed Crab with Pork

  Steamed crab with pork, a delicacy where tender pork absorbs the rich flavor of fresh crab.
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  Red Mushroom Sweet Potato Noodles from Dabie Mountains

  A dish featuring local red mushrooms and sweet potato noodles, slowly simmered to create a rich, savory flavor with a smooth texture.
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  Stir-fried Jixi Yellow Beef

  Xiao Chao Jixi Yellow Beef is a dish featuring Jixi yellow beef stir-fried quickly with green and red peppers. The beef slices are marinated and then stir-fried at high heat to keep the meat tender and vegetables crisp.
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  Huizhou One-Dish Pot

  Huizhou One-品 Pot is a traditional famous dish from Huizhou, Anhui. The pot features a rich assortment of ingredients such as egg dumplings, meat balls, fried tofu, chicken pieces, and winter bamboo shoots, all simmered in a high-quality broth to preserve the original flavors. During cooking, the flavors of the various ingredients blend together, creating a unique and delicious aroma.
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  Huizhou Ham Stewed with Bangu Mountain Tofu

  A traditional Huai cuisine dish featuring Huizhou ham and Bangu Mountain tofu simmered together, resulting in a rich, savory flavor.
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  Huizhou Stinky Crawfish

  Huizhou stinky mandarin fish is made primarily from mandarin fish, which develops a unique fermented aroma due to its special pickling process. During cooking, it is seasoned with chili peppers, scallions, ginger, and garlic, then braised to create tender fish meat and rich, flavorful broth.
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  Osmanthus Wine Fermented Rice Balls

  Osmanthus wine fermented rice balls are a traditional sweet dessert made with glutinous rice flour, osmanthus wine, and Hui-style fillings. The outer skin is soft and chewy, while the filling is sweet and fragrant with a strong osmanthus aroma.
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  Osmanthus Crispy Roast Duck

  Guìhuā Xiangsu Kǎoyā features duck marinated, air-dried, and roasted in a挂炉.桂花糖浆 or honey is added during roasting for crispy skin and osmanthus aroma. Served sliced with lotus leaf pancakes, sweet bean sauce, and scallions.
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  Osmanthus Crispy Roast Duck (Half Set)

  Osmanthus Crispy Roast Duck (Half Set) uses high-quality duck meat, with a crispy skin and tender inside. It is seasoned with osmanthus sauce, giving it a unique fragrance and rich taste.
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  Special Braised Softshell Turtle

  A specialty dish featuring fresh softshell turtle braised with aromatic spices and seasonings, resulting in tender meat and rich flavor.
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  Stone Ear Chicken Tofu

  A Sichuan dish made with stone ear mushrooms and chicken, where minced chicken is mixed with egg white to form a silky tofu-like texture, then simmered with the mushrooms for a delicate, savory flavor.
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  Blue Vein Cheese Abalone Braised Stinky Carp

  A fusion dish featuring stinky carp, abalone, and blue cheese braised together for rich flavor and texture.
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  Fried Tofu with Water Celery

  Xianggan Shuiqin is a dish made primarily from fried tofu and water celery. The tofu is cubed, the celery washed and cut into segments, then stir-fried together. Typically, the tofu is briefly pan-fried or blanched before being cooked with the celery and seasoned to blend flavors.

Reviews

• modern_poppy
  Stopped by this place while exploring the city and wow, I was not expecting it to be that cool. The whole vibe is like stepping into an old Huizhou village — white walls, black tile roofs, wood carvings on the windows. Super atmospheric, I was already taking pics before the food even came out. Got the Huizhou ham stewed with Bagongshan tofu and honestly, it was the highlight. The broth is made with ham and dried shrimp and it's so rich and savory. The tofu soaked up all that flavor and had this awesome chewy, bouncy texture. Weirdly comforting? Like hug-in-a-bowl kind of thing. Also tried the osmanthus crispy roast duck — skin was super crunchy, fatty in a good way but not greasy at all, and the meat was tender and juicy. Came with thin pancakes and sweet bean sauce, and the combo was honestly perfect. Layers of flavor, super satisfying. The place itself is really pretty and the seating is nice and spaced out so you don't feel crammed. Service was friendly too. I'd totally come back here — definitely worth it if you wanna try something beyond the usual Beijing spots.