Close

Chinese Huai Cuisine · Hui Merchant Hometown (Lei Street Branch)

地方菜 · ⭐ 4.6

Opposite Leijia Village, Leijie Phase II, Ningguo South Road

Dishes

• 

  Five City Stir-Fried Pork

  A classic Chinese home-style dish made by stir-frying pork belly with green peppers and onions, offering a savory and spicy flavor.
• 

  Xuning Zhiyuan Elbow

  Xuning Zhiyuan Elbow is a famous Huizhou cuisine dish made primarily from pork elbow, processed through marinating, steaming, and braising. The meat is tender and succulent, rich yet not greasy, with a deep savory and five-spice flavor.
• 

  Knife Board Fragrance

  Dao Ban Xiang is a dish made from pork belly, marinated and steamed. Main ingredients include pork belly, salt, soy sauce, and cooking wine. The pork is sliced, marinated, then steamed until tender with rich aroma.
• 

  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.
• 

  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
• 

  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.
• 

  Fermented Mandarin Fish (in Pieces)

  A traditional Anhui dish made by fermenting fresh mandarin fish, then braised to create a unique aroma and tender texture.
• 

  Huizhou Three Delicacies Pot

  Huizhou Three Delicacies Pot is a stew featuring pork, chicken, and shrimp, enhanced with mushrooms and bamboo shoots, slowly simmered to create a rich, savory broth.
• 

  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.
• 

  Huizhou Yanduxian

  A classic Huizhou dish made with salted pork, fresh pork, and bamboo shoots, slowly simmered to create a clear, savory broth.
• 

  Li Hongzhang's Mixed Stew

  A hearty Chinese stew made with chicken, ham, shrimp, mushrooms, and bamboo shoots, simmered in broth for rich flavor.
• 

  Charcoal-Grilled Stone Ear Chicken Soup

  A nourishing soup made with old hen and stone ear mushrooms, slowly simmered over charcoal for rich flavor.
• 

  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.
• 

  Sautéed Broad Beans with Preserved Pork

  Broad beans stir-fried with preserved pork, a quick and flavorful dish combining crisp vegetables and savory meat.
• 

  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.

Reviews