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Yi Hui Yi Yan (Liang Ma Dian)

地方菜 · ⭐ 4.9

1st Floor, No. 37 Maizidian Street

Dishes

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  Cucumber Salad

  Cold-mixed cucumber is a refreshing cold dish primarily made with fresh cucumbers. After washing, the cucumbers are sliced or julienned, then salted briefly and squeezed to remove excess water. They are then mixed with minced garlic, vinegar, soy sauce, sesame oil, and chili oil for a crisp and flavorful dish. Simple to prepare and delightfully crunchy.
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  Cold-mixed Water Chestnut Salad

  A cold dish made primarily with water chestnuts, blanched or boiled after removing the shell, then mixed with garlic, scallions, chili, and seasonings like soy sauce, vinegar, and sesame oil for a crisp, refreshing taste.
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  Classic Roasted Goose

  Old-fashioned roasted goose uses a whole goose as the main ingredient, blanched and then stewed with scallions, ginger, star anise, cinnamon, soy sauce, and cooking wine, slowly simmered until tender with rich broth.
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  Traditional Brewed Plum Syrup Drink

  Traditional Chinese plum tea is made with hawthorn, dried tangerine peel, and black plums, enhanced with licorice and osmanthus. Ingredients are soaked, slowly simmered, then strained and chilled for a refreshing drink.
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  Wild Bamboo Shoot Strips from Dabie Mountains

  Dabie Mountain wild bamboo shoot threads is a dish featuring wild bamboo shoots from the Dabie Mountains. Fresh shoots are peeled, sliced, blanched to remove bitterness, then stir-fried with garlic and chili for a crisp texture.
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  Braised Chicken with Edamame

  A dish featuring free-range chicken and soybeans, slow-cooked with scallions, ginger, garlic, soy sauce, and cooking wine until the chicken is tender and the beans are flavorful.
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  Hu Shi's Premium Stew

  Hu Shi's Premium Stew is a slow-cooked dish primarily made with chicken, ham, mushrooms, and bamboo shoots. After preparing the ingredients, they are placed in a clay pot and simmered slowly with premium broth until the flavors are fully absorbed, preserving the original taste and essence.
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  Stewed Pork with Wenzheng Mountain Bamboo Shoots

  Wenzheng Mountain Bamboo Shoots Braised Pork is a dish primarily made with fresh Wenzheng mountain bamboo shoots and pork belly. After cutting the pork belly into pieces and blanching it, it is simmered together with the bamboo shoots. Soy sauce, sugar, and cooking wine are added as seasonings, then slowly stewed over low heat until the pork becomes tender and the bamboo shoots absorb the flavors.
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  Tangerine and Hawthorn Juice

  Chenpi hawthorn juice is made from hawthorn and aged tangerine peel. After removing seeds and slicing hawthorn, both ingredients are boiled in water, then simmered for 30 minutes. Strain and add rock sugar to taste. The final product is a deep red liquid with fruity and herbal aromas.
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  Fresh Ginseng Chicken Soup

  Fresh Dendrobium chicken soup is made primarily with fresh Dendrobium and old hen. After blanching the old hen, it is cooked together with Dendrobium in a pot with适量清水 (appropriate amount of water), simmered gently for several hours until the chicken becomes tender and the broth turns clear. No excessive seasonings are added during preparation, preserving the natural flavors of the ingredients.
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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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