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Huixiang Xiao Chu Huangshan Stinky Mandarin Fish (Wangsiying Store)

地方菜 · ⭐ 3.6

West Street of Wenhua Avenue, Guanyintang, Wangsiying Township

Dishes

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  Farmhouse Meatball Soup

  Homestyle meatball soup made with pork, seasoned with scallions, ginger, salt, and egg white, shaped into balls and simmered. The broth is typically water or pork bone stock, with vegetables like greens and carrots added, finished with cilantro or green onions.
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  Anhui Hand-Torn Flatbread

  Anhui hand-teared buns are a flour-based food made through kneading, fermenting, rolling, and steaming. Soft and fluffy, they're torn by hand into small pieces and enjoyed with sauce or plain.
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  Dry Sauce Dip

  Dry sauce dip is a seasoning made by mixing various spices and dried ingredients, primarily including chili powder, crushed peanuts, sesame seeds, green onions, and cilantro. The preparation is simple—just mix all the ingredients in proportion and stir evenly. It is commonly used to enhance the flavor of hot pot or grilled meats.
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  Wuwei Fried Rice with Eggs

  Wuwei fried rice is made with rice and eggs as main ingredients, plus scallions, ham or peas. It's cooked by stir-frying eggs in cold oil, then mixing with leftover rice to make each grain distinct and soft.
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  Fried Pork Crumbs with Mustard Greens

  Oil渣 Chicken Greens is a dish primarily made with chicken greens and fried pork cracklings. The preparation is simple: first wash the chicken greens and chop the cracklings; then heat a wok with oil, stir-fry the cracklings until fragrant and crispy, followed by quickly stir-frying in the chicken greens; finally, add an appropriate amount of salt and monosodium glutamate for seasoning, stir well, and serve.
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  Pig Trotter Hot Pot

  Pig trotter hot pot features pig trotters as the main ingredient, paired with vegetables and tofu products, slow-cooked to create a rich broth and tender trotters. Boil trotters first to remove odor, then simmer with spices for a flavorful soup.
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  Offal Hot Pot

  Fatty intestine hot pot uses pork intestines as the main ingredient, cleaned, blanched, and cooked before being涮ed with vegetables, tofu, mushrooms, and other ingredients in a hot pot. The broth is made by simmering beef tallow, chili, Sichuan peppercorns, and doubanjiang for a rich, spicy flavor.

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