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Yangji Xing Smelly Mandarin Fish (Wukeshan Store)

地方菜 · ⭐ 4.5

5th Floor, Wukesong Wanda Plaza, No. 69 Fuxing Road

Dishes

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  Braised Eggplant with Minced Pork in Soy Sauce

  Eggplant slices are stir-fried with minced meat, then seasoned with fermented soybean paste to allow the eggplant to absorb the rich flavors of both meat and sauce. The result is a soft, tender texture with a deeply savory taste.
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  Stir-fried Wild Bamboo Shoots from Dabie Mountains

  Stir-fried Wild Bamboo Shoots from Dabie Mountain is a dish primarily made with wild bamboo shoots harvested from the Dabie Mountain region. The wild shoots are cleaned, sliced or cut into segments, and quickly stir-fried with辅料 such as minced garlic and chili peppers. The cooking process emphasizes precise heat control to preserve the crisp and tender texture of the wild bamboo shoots.
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  Stir-Fried String Beans

  Stir-fried green bean threads is a home-style dish primarily made with green beans. The beans are sliced into细丝, then quickly stir-fried with garlic, chili, and other seasonings to retain their fresh and tender texture. The dish features a vibrant green color and is simple to prepare, making it perfect for everyday family meals.
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  Huizhou Fermented Tofu

  Huizhou Mao Tofu is a traditional specialty dish from the Huizhou region of Anhui Province, China. Made primarily from tofu, it is fermented in a specific environment until a white mold grows on its surface. The tofu is then fried or braised to create a unique flavor. During preparation, natural microorganisms form a layer of white mycelium on the tofu's surface, giving it a distinctive taste.
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  Yang Ji Xing Stir-Fried Pork

  Yang Ji Xing's Spicy Pork with Green Pepper is a home-style dish primarily made with pork belly. The pork belly is sliced and stir-fried together with vegetables such as green peppers and garlic chives. During preparation, the pork belly is first pan-fried to render out its fat, then seasonings and vegetables are added to stir-fry together, resulting in tender meat with rich aroma.
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  Yang Ji Xing's Classic Smelly Carp

  Yang Jixing's classic stinky carp is made from fresh carp, which is marinated and fermented to develop its unique flavor, then stir-fried with scallions, ginger, garlic, chili, and other seasonings. The cooking process emphasizes precise heat control to ensure the fish meat remains tender and fully infused with flavor.
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  Yang Ji Xing Stinky Crawfish

  Stinky mandarin fish is made from fresh mandarin fish, cured and fermented before cooking. The fish is marinated with salt and spices for several days to develop its unique flavor, then pan-fried in hot oil, simmered in a seasoned sauce, and finally garnished with scallions, ginger, and garlic.
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  Braised Huizhou Meatball Soup

  Clear stewed Huizhou meatballs soup is made primarily from pork and fish meat. After forming the meat into balls, they are gently simmered in clear broth. The soup is clear and the meatballs are tender, preserving the original flavors of the ingredients.
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  Wannan Joy Dumplings with Local Pork

  Anhui Southern Joy Cake with Native Pork is a dish primarily made with native pork, paired with specially prepared joy cakes. After marinating, the native pork is steamed together with the joy cakes, resulting in tender meat and soft, flavorful cakes that absorb the pork aroma. The cooking process emphasizes precise heat control to ensure the meat remains juicy and the cakes stay fluffy.
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  Anhui Old Hen Chicken Soup

  Anhui-style old hen soup made with old hen, goji berries, red dates, and ginger, slowly simmered for a clear broth and rich flavor.
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  Old Alley Stinky Tofu

  Old alley stinky tofu is made primarily from tofu, which is fermented specially to create a unique flavor. The outer skin is crispy while the inside remains tender, and it's served with a specially crafted sauce that enhances its distinctive taste.
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  Hu Shi's Premium Hot Pot

  Hu Shi's Premium Pot is primarily made with pork, chicken, duck, beef, tofu, winter bamboo shoots, dried scallops, and other ingredients, simmered together to blend all the flavors into one pot.
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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.

Reviews

• Jules_22
  Went here with my family last weekend and honestly it was worth the trip. The stinky mandarin fish is their signature — super tender, full of flavor, and they can make it not spicy which was perfect for us. Seriously the ultimate rice-killer dish, I couldn't stop eating. The stir-fried green bean shreds were crunchy and just a little spicy, really woke up my appetite. The Bagong Mountain tofu was light and fresh, which actually balanced out the heavier dishes nicely. The staff were super friendly too — when they saw we had a kid they brought out a free kids' meal, no charge, which was such a nice touch. Place was clean, vibe was good, and it ran us a little over 100 per person which is a pretty solid deal for what you get. Great spot for a family dinner or hanging out with friends.