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Huizhou Xiao Town (Gu Lou Street Branch)

地方菜 · ⭐ 4.6

No. 61, Ande Road, Hepingli Subdistrict (South Gate of Workers' Daily Newspaper)

Dishes

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  Crispy Skin Pigeon Roast

  Fresh squab is marinated and roasted in a hanging oven, yielding a glass-like crispy skin and tender, juicy meat. Precise heat control creates a transparent, crunchy crust with a unique texture.
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  Fur Tofu with Chili

  Fur tofu with chili is a dish made mainly with fur tofu and chili peppers. Fur tofu is a fermented tofu with a delicate texture and fresh taste. Chili adds a spicy flavor to the dish, making it more regional.
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  Stir-Fried Water Celery

  A simple and healthy dish made by stir-frying fresh water celery with garlic, resulting in a crisp and refreshing flavor.
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  Ham-stuffed Fuzhou Bamboo Shoots

  Ham-stewed mountain bamboo shoot is a dish featuring fresh bamboo shoots and ham. The shoots are cooked with ham slices to absorb the ham's aroma while retaining their crisp tenderness.
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  Ham and Shrimp Stewed Tofu

  Ham and shrimp stewed tofu is a dish made with ham, fresh shrimp, and tofu. Slice the ham, devein the shrimp, and cube the tofu. Boil water, add ham and tofu, simmer until flavorful, then add shrimp and cook until done.
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  Pomegranate Dumplings

  Pomegranate buns are made with glutinous rice flour wrappers filled with sweet fillings like red bean paste, nuts, or lotus seed paste, shaped like pomegranates and steamed. They resemble pomegranates, with a white or slightly yellow color and a soft, chewy, sweet taste.
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  Stonemoss Stir-fried with Free-range Eggs

  Stonemoss stir-fried with free-range eggs is a home-style dish. Soak and clean stonemoss, beat eggs. Heat oil, fry eggs until set, remove, then stir-fry stonemoss, combine with eggs, season and serve.
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  Rice Cake

  Glutinous rice cakes are traditional snacks made from rice. After soaking, rice is ground into a paste, steamed, and cut into blocks or pressed into cakes. They can be eaten as-is or fried. Some regions add glutinous rice, red bean paste, or meat fillings for enhanced flavor.
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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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  Spicy Stinky Catfish

  Spicy stinky mandarin fish made with fresh mandarin fish, marinated, deep-fried until crispy, then stir-fried with chili, garlic, ginger, and special fermented seasoning. Finished with a savory sauce for balanced flavor.
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  Huángshān Stone Ear Chicken Soup

  Huangshan Stone Ear Chicken Soup is made with fresh free-range chicken and Huangshan's specialty stone ear (a wild mushroom). It's simmered slowly with water and seasonings, allowing the stone ear to absorb the flavors and create a rich, aromatic broth.
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  Black Truffle Sticky Rice with Boston Lobster

  This dish features deep-sea Boston lobster as the main ingredient, paired with glutinous rice and black truffle, stir-fried to perfection. The lobster is tender, while the rice absorbs its freshness and the truffle's unique aroma, creating a rich, layered taste.

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