Close

Huizhou Old Hearth (Lanxi Branch)

地方菜 · ⭐ 4.2

No. 240, Xiangzhang Avenue, Victoria Commercial Building No. 28 (opposite Lanxi Kindergarten)

Dishes

• 

  Wushan Tribute Goose

  Wushan Tribute Goose is made from whole geese, which are processed and then stewed with various Chinese herbs until the goose meat becomes tender and fully flavored.
• 

  Huizhou Stir-Fry

  Huizhou stir-fry is a traditional Anhui dish, primarily made with pork, bamboo shoots, mushrooms, and green and red peppers. The ingredients are sliced and quickly stir-fried at high heat to preserve their natural flavors, then seasoned and evenly mixed.
• 

  Braised Pancake with Pig's Trotter Tendons

  A dish featuring pork trotter tendons braised with flatbread, absorbing rich flavors and offering a tender, savory experience.
• 

  Special Huizhou Vermicelli Stew

  A specialty dish featuring sweet potato vermicelli, pork belly, mushrooms, and greens, slow-cooked in a traditional Huizhou style for rich flavor and tender texture.
• 

  Corn Pancake

  Corn cake is a Chinese pan-fried dish using fresh corn kernels as the main ingredient. Mix corn with a little starch, add salt and egg, stir well, then fry in a pan until golden brown on both sides, creating a crispy outside and tender inside.
• 

  Old Chicken and Pig's Trotter Hot Pot

  A hearty hot pot made with old chicken and pig's trotters, simmered in a rich broth with aromatic spices and vegetables.
• 

  Three-Flavor Fish

  Fresh carp is marinated and cooked in a blend of sour, sweet, and spicy flavors, resulting in tender fish and rich sauce.
• 

  Iron Plate Tiger Prawn

  A dish featuring fresh tiger prawns stir-fried on a hot iron plate with garlic, onion, and peppers, resulting in tender, flavorful shrimp.
• 

  Spicy Live Fish

  Fresh live fish cooked in a spicy Sichuan-style sauce with chili and Sichuan peppercorns, resulting in tender meat and bold flavors.
• 

  Huangshan Stinky Guilin Fish

  Huangshan Stinky Mandarin Fish is made primarily from fresh mandarin fish, which is marinated and fermented to develop a distinctive aroma. The fish is then pan-fried until the skin is crispy and simmered with seasonings. The unique flavor of the fish is achieved through microbial fermentation during the preparation process.

Reviews