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Xuanpinhui Yue Tai Teng Huangshan Private Kitchen

特色菜 · ⭐ 3.5

No. 103, Building C4, Fengdan Garden Commercial Street, Zhongshan Road

Dishes

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  Huizhou Eel Segments

  Fresh eel is marinated, fried until crispy, then stir-fried with sauce for a savory and tender dish.
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  Anhui Flower Pig Steamed on Bamboo Board

  A classic Huai cuisine dish using premium Anhui flower pig, cured and air-dried, then sliced and steamed on bamboo boards for a rich, savory flavor.
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  Stone Ear Chicken Soup

  Stone ear old hen soup is made primarily with stone ear and old hen. After blanching the old hen, it is cooked together with stone ear in a pot using clear water over low heat for several hours until the chicken becomes tender and the broth turns clear. Stone ear should be soaked beforehand to remove impurities, then simmered with the chicken to enhance the flavor.
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  Hu's Premium Pot

  Hu's First-Class Pot is a dish made by stewing various ingredients such as pork belly, tofu, cabbage, vermicelli, mushrooms, and ham in layers in a clay pot with broth or water, slowly cooked until flavorful.
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  Fish and Lamb Stew

  Yu Yang Xian is a dish made with fresh fish and mutton, typically using crucian carp or sea bass with goat or lamb meat, slow-cooked together with ginger slices and green onions.
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  Huangshan Double Stone

  Huangshan Shuangshi is a dish primarily made with stone chicken and stone ear fungus. The stone chicken is a wild bird, and the stone ear is a fungus that grows on rocks. After cleaning the stone chicken, it is stewed together with the stone ear fungus, seasoned with appropriate spices, and slowly simmered until fully flavored.
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  Huangshan Mao Tofu

  Huangshan Mao Tofu is a traditional Huizhou dish made primarily from tofu, which develops a layer of white fuzz after fermentation. To prepare it, the tofu is cut into pieces and pan-fried until golden brown on both sides, then served with a specially prepared sauce.
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  Stone Chicken with Stone Ear

  A classic Huizhou dish featuring stone chicken and stone ear fungus, gently stewed with ham and mushrooms for a rich, savory flavor.
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  Huángshān Stinky Mandarin Fish

  Huangshan stinky mandarin fish is made primarily from mandarin fish, which acquires a unique fermented aroma due to its special curing process. The fish is first cured for several days until it develops its distinctive flavor, then braised with seasonings such as chili peppers, ginger, and garlic.

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