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Huizhou Cuisine by Huishang Hometown (Gu’an Branch)

地方菜 · ⭐ 4.6

No. 5, Nanbinhe Road, Guang'anmen Wai Subdistrict

Dishes

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  Spicy Stir-Fried Peanut Sprouts

  Dry-braised peanut sprouts is a stir-fried dish featuring peanut sprouts as the main ingredient, typically cooked with green peppers, red peppers, garlic slices, and ginger slices. After sautéing in oil, seasonings are added and stirred evenly until the sauce thickens. The peanut sprouts are crisp and tender with a refreshing taste.
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  Huizhou-style Chicken Soup

  Huishang rustic chicken soup is made with free-range chicken, ginger slices, goji berries, and red dates, slowly simmered for a clear broth and rich flavor.
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  Fermented Mandarin Fish from Huizhou

  Stinky mandarin fish is a signature Huai cuisine dish, made by fermenting fresh mandarin fish with salt and spices, then pan-frying and stewing with soy sauce, sugar, and ginger.
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  Huizhou Stir-Fried Pork

  Huizhou stir-fried pork with green peppers is a dish featuring fatty pork and green peppers. Sliced pork is stir-fried to release oil, then green peppers are added and cooked evenly, seasoned and served.
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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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  Huizhou Braised Pork

  Huizhou braised pork uses fatty pork belly as the main ingredient, blanched to remove odor, then stewed with rock sugar, soy sauce, cooking wine, star anise, cinnamon, and other seasonings until tender and glossy.
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  Huizhou Stinky Tofu

  Huizhou stinky tofu is a traditional snack from the Huizhou region of Anhui Province, made primarily from fermented tofu. The tofu is soaked in a special brine and fermented for several days to develop its unique flavor, then fried or pan-fried until crispy outside and soft inside.
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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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  Mengcheng Flatbread

  Mengcheng baked flatbread is made primarily from wheat flour, shaped into dough through multiple steps, and baked until golden and crispy. The crust has distinct layers, and fillings can be chosen from ingredients such as pickled mustard greens or meat, offering a rich and varied taste.
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  Sour Cabbage with Pork Intestines

  Suancai Feichang is a dish primarily made with pork intestines and pickled cabbage. After thorough cleaning and blanching to remove odor, the pork intestines are stewed together with chopped pickled cabbage, allowing the intestines to absorb the sour aroma of the cabbage while maintaining a soft and tender texture.
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  Wenzheng Hand-Torn Bamboo Shoots

  Wenzheng hand-teared bamboo shoots is a dish made from fresh bamboo shoots, boiled and torn by hand into strips, then stir-fried with scallions, ginger, garlic, chili, and other seasonings to retain its crisp texture and natural aroma.
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  Longjing Shrimp

  Longjing shrimp is a dish featuring fresh river shrimp and Longjing tea. The shrimp is blanched and stir-fried with soaked Longjing tea leaves, infusing the shrimp with tea aroma while maintaining a tender texture and rich tea flavor.

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