Wan Xiang Lan Yue · Huai Cuisine (Meiluo Branch)
地方菜 · ⭐ 4.5
4th Floor, Meiluo, No. 211, Changjiang Road
Dishes
Homestyle Potato ShredsHome-style potato shreds is a classic Chinese dish made primarily from potatoes. The potatoes are sliced into fine strands, soaked in water to remove excess starch, and then quickly stir-fried. Common seasonings include green onions, garlic, and chili peppers for aroma, with high-heat cooking using edible oil to maintain the crisp texture of the potato shreds.
Braised Tofu in Spiced SauceBraised tofu is a traditional dish whose main ingredient is tofu. The preparation involves cutting the tofu into pieces and soaking it in a brine made from various spices and seasonings. After a period of marinating, the tofu fully absorbs the flavor of the brine.
Mountain Elder Chicken SoupA nourishing chicken soup made with free-range chicken and medicinal herbs like goji berries, red dates, and astragalus, slowly simmered for rich flavor and health benefits.
Huizhou One Pot DelightA traditional Huizhou dish featuring chicken, pork belly, bamboo shoots, cured meats, and seasonal vegetables stewed together in a clay pot for rich, savory flavors.
Huizhou Braised Smelly Mandarin FishA signature dish of Anhui cuisine, this dish features fermented mandarin fish braised in a savory sauce, offering a unique aroma and rich flavor.
Hui-style Stinky Mandarin FishHuizhou-style stinky mandarin fish uses fresh mandarin fish, fermented to develop a unique aroma, then pan-fried until crispy and simmered with seasonings. Skillful control of heat and seasoning ensures tender meat and distinctive flavor.
Signature Truffle Fried RiceA premium fried rice dish made with fresh black truffle, eggs, ham, and peas for a rich, aromatic flavor.
Anhui Fragrant Taro PotAnhui Fragrant Taro Pot is a braised dish from Anhui cuisine. The main ingredient is high-quality fragrant taro (taro root) from Anhui, supplemented with pork belly or pork ribs. The taro is cut into chunks and simmered in a clay pot with blanched meat, broth, ginger slices, and scallions over low heat until the taro becomes soft and glutinous, and the broth thickens. The dish features a rich taro aroma, tender meat, and a hearty broth.
Fried Pork Crumbs with Napa CabbageOil渣奶白菜 is a dish primarily made with baby bok choy, stir-fried with oil渣 (crispy pork fat). To prepare, wash and cut the baby bok choy into segments, then stir-fry the oil渣 in a pan until fragrant. Finally, add the baby bok choy and quickly stir-fry until cooked through.
Wannan Ham Stewed with Bangu Mountain TofuWannan ham and Bangu Mountain tofu are slowly stewed together, featuring the main ingredients of Wannan ham and Bangu Mountain tofu, prepared using traditional simmering methods, resulting in a clear broth, delicate tofu, and richly savory ham flavor.
Anhui-style Braised Pork BellyA traditional Anhui dish featuring slow-cooked pork belly in a savory-sweet sauce, rich in flavor and tender texture.
Grilled Garlic Shrimp on Stone PlateStone plate garlic shrimp is made with fresh shrimp as the main ingredient, marinated with garlic and spices, then cooked on a heated stone plate, preserving the shrimp's tender texture and delivering a rich garlic aroma.- Vegetarian Mushroom and Dumpling SoupA delicate soup made with fresh mushrooms, vegetarian broth, and handmade dumplings, offering a light yet flavorful experience.
Braised Chicken FeetA Chinese dish made by slow-cooking chicken feet in a savory sauce of soy sauce, sugar, and spices until tender and flavorful.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.- Cucumber with Crisp PeanutsCucumber slices mixed with crispy peanuts, offering a refreshing and crunchy texture.