Piyun Huifu · Anhui Intangible Heritage · Hui Banquet (Zhongying Xinghai Store)
特色菜 · ⭐ 4.8
3rd Floor, Building B, Zhongying Xinghai, Binxing Road
Dishes
Stove-Pot Free-Range ChickenA traditional Chinese dish featuring free-range chicken cooked in a cast-iron pot with potatoes and peppers, resulting in tender meat and rich flavor.
Tai Ping Lake Ecological Turtle (5/8 Years)Featuring ecological turtle from Tai Ping Lake, raised for 5 or 8 years, slow-cooked with secret seasoning to preserve its natural flavor.
Taibai Fish Head SoupA traditional Chinese soup made with fish head, tofu, and seasonings, known for its rich flavor and creamy broth.
Shuiyang Three TreasuresA dish featuring local ingredients from Shuiyang, typically including fresh fish, tofu, and seasonal vegetables, prepared by steaming or braising to preserve natural flavors.
Small Fish and ShrimpA dish featuring small fish and shrimp, typically pan-fried or stir-fried with葱姜蒜, seasoned with a touch of soy sauce, cooking wine, or chili for flavor.
Piyun Secret Fermented Yellow CroakerA dish made from fresh yellow croaker, fermented using a unique method to create a distinctive aroma and flavor.
Piyun Stinky Mandarin FishA signature Huizhou dish made by fermenting fresh mandarin fish, then braised with chili and garlic for a unique savory flavor.
Huainan Mung Bean CakeHuainan mung bean cake is made primarily from mung bean flour, mixed with sugar and oil to form dough, then steamed. The outer layer is soft, the filling sweet and refreshing, with a rich bean aroma and delicate fragrance. A traditional specialty snack from Huainan, Anhui Province.
Wannan Stir-fried Flower PorkWannan Stir-fried Flower Pork is a dish made with flower pork, paired with green peppers, red peppers, and garlic, stir-fried quickly. It has a fresh and tender texture with a fragrant taste.
Stonehemp Crispy SquabA delicately seasoned squab pigeon, coated with stonehemp powder and deep-fried to a golden crisp, offering tender meat and subtle herbal notes.
Stonemoss Stewed Free-range ChickenStone ear stewed with free-range chicken is a dish featuring stone ear and chicken as main ingredients. After washing the stone ear, it's cooked slowly with prepared chicken in water until the meat is tender and the broth rich.
Bafengtang PrawnPrawn dishes in the Bafang Tang style are made primarily with large prawns, fried with garlic paste and breadcrumbs. The prawns are deveined and marinated, then deep-fried until golden and crispy. They are then stir-fried together with garlic, chili, and breadcrumbs to create a deliciously crunchy Bafang Tang flavor.
Sour Cucumber Stir-fried with Yellow BeefSour cucumber stir-fried with yellow beef, a tangy and savory dish combining the crispness of pickled cucumbers with tender beef.