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Huang Xiang Namejiang · Huaiyang Cuisine (Fu Cheng Store)

地方菜 · ⭐ 4.0

No. 1, Fuchengmenwai Street — Take the second-floor pedestrian bridge, then take the elevator to the 4th floor for Huixiang Mingjiang (Fuchengmen Branch)

Dishes

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  Clear Soup Bok Choy with Tofu

  Stewed cabbage and tofu in clear soup is a dish primarily made with cabbage and tofu. Wash and cut the cabbage into segments, and cube the tofu. Bring chicken stock or water to a boil, then add the cabbage and tofu. Simmer gently until the cabbage is tender and the tofu is well flavored. Season to taste before serving.
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  Stir-Fried Wild Bamboo Shoots from Dabie Mountains

  Dabie Mountain stir-fried wild bamboo shoots is a dish featuring fresh wild bamboo shoots harvested in spring, sliced or cut into segments, then stir-fried with garlic and ginger. Minimal seasoning highlights the natural crispness and flavor of the wild shoots.
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  Braised Pork with Dried Beans

  Stewed pork belly with dried beans is a dish made from pork belly and dried beans. Pork is blanched, then simmered with dried beans and seasonings like soy sauce, sugar, and cooking wine until tender.
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  Huixiang Stir-Fried Yellow Beef

  Huixiang stir-fried yellow beef is a dish featuring sliced yellow beef stir-fried quickly with green peppers, red peppers, and onions. The beef is marinated and cooked swiftly in a hot pan to keep it tender and the vegetables crisp.
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  Fragrant Stinky Mandarin Fish

  Stinky mandarin fish is a representative Huai cuisine dish, made from fresh mandarin fish fermented through pickling to develop a unique flavor, then cooked by pan-frying or braising with ginger, garlic, scallions, and water or broth, simmered slowly.
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  Wuwei Three Fresh Pot

  Wuwei Three Delicacies Pot is a stewed dish featuring pork, shrimp, and eggs as main ingredients, with greens and mushrooms as accompaniments. Ingredients are cut and simmered in water or broth until tender and the soup becomes rich.
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  Jiangnan Big Fish Head with Tofu

  Jiangnan Big Fish Head with Tofu is a Chinese dish made with big fish head and tofu. The fish head is pan-fried and then stewed with tofu, along with seasonings. It has a fresh taste and rich broth.
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  Fried Pork Crumbs with Bok Choy

  Oil渣小白菜 is a home-style dish primarily made with baby bok choy and pork cracklings. The preparation is simple: first, stir-fry the pork cracklings until fragrant, then add washed baby bok choy and stir-fry together. Season to taste and serve.
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  Sauced Tofu with Black Beans

  Fermented tofu made from yellow soybeans, with a white furry surface. Braised fermented tofu is pan-fried until the surface turns slightly golden, then topped with a sauce made from soy sauce, sugar, garlic, and chili to enhance its flavor.
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  Bamboo Leaf Glutinous Rice Cake

  Ai Cao Xiang Mi Gao is a dessert made by mixing fresh mugwort juice with glutinous rice flour, then steamed to achieve a unique emerald green color. It has a soft and sticky texture with a refreshing aroma of mugwort, making it a healthy and delicious snack.
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  Bamboo shoot stir-fried with pork strips

  Bamboo shoot stir-fried with pork strips is a Chinese home-style dish. Bamboo shoots and marinated pork tenderloin are quickly stir-fried together with seasonings until cooked through, resulting in a clear color, crisp texture, and tender bite.
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  Caoqiao Flatbread

  Caoqiao baked buns are made from flour with lard, sesame seeds, and scallions. The fermented dough is rolled into round skins, filled or sprinkled with sesame, then baked until golden and crispy.
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  Huangshan Double Stinky

  Huangshan Double Stinky is a Huai cuisine dish featuring stinky tofu and stinky mandarin fish, both made through fermentation. Stinky tofu is fried after natural fermentation of soybean curd; stinky mandarin fish is salted, spiced, and steamed after fermentation. Both have strong fermented aromas and rich flavors.

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