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Huizhou Water Town (Headquarters Store)

地方菜 · ⭐ 4.6

No. 128 South 4th Ring West Road, Xincun Subdistrict

Dishes

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  土辣椒河虾鸡蛋

  土辣椒河虾鸡蛋是一道家常风味菜，以新鲜河虾、土鸡蛋和本地土辣椒为主要食材。先将河虾洗净沥干，土辣椒切圈备用；热锅下油，将打散的鸡蛋液炒至金黄蓬松后盛出。再起锅爆香蒜末，放入土辣椒圈和河虾快速翻炒至虾变红，最后倒入炒好的鸡蛋，加盐、生抽调味，翻炒均匀即可。成菜色泽鲜亮，河虾鲜嫩弹牙，土鸡蛋香软滑嫩，土辣椒的微辣与香气渗透其中，口感层次丰富，咸鲜微辣，充满锅气。
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
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  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.
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  Huizhou One-Dish Pot

  Huizhou One-品 Pot is a traditional famous dish from Huizhou, Anhui. The pot features a rich assortment of ingredients such as egg dumplings, meat balls, fried tofu, chicken pieces, and winter bamboo shoots, all simmered in a high-quality broth to preserve the original flavors. During cooking, the flavors of the various ingredients blend together, creating a unique and delicious aroma.
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  Huizhou Local Pork

  Huizhou native pork uses locally raised free-range pork belly, cut into pieces and marinated with yellow wine, soy sauce, sugar, and spices. After slow stewing, the meat becomes tender and soft, rich but not greasy, melting in your mouth.
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  Huizhou Cucumber Crunch

  Huizhou Guagua Cui is a dish primarily made with fresh fruits and vegetables. It features crisp, tender slices of瓜果 (melon or cucumber), carefully seasoned and mixed to preserve the original sweetness and crunchy texture of the ingredients. The colorful dish is refreshing and appetizing.
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  Signature Huangshan Stinky Crawfish

  The signature Huangshan stinky mandarin fish is made from fresh mandarin fish, which is marinated and fermented before cooking. The fish is first salted and seasoned with spices for several days to develop its unique flavor, then stir-fried in hot oil with ginger, garlic, chili, and other辅料, followed by adding water and seasonings to braise the fish until it's fully infused with flavor, finally reducing the sauce and serving it on a plate.
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  Water Chicken Soup

  Water乡土 chicken soup is made primarily with free-range chickens, slowly simmered in clear water. During preparation, the chicken is typically cut into pieces, blanched to remove any odor, then combined with ginger slices and scallions in a pot. Sufficient water is added and the mixture is gently cooked over low heat for several hours, allowing the chicken's natural flavor to fully infuse into the broth. The finished soup has a clear color and tender, fall-off-the-bone chicken.
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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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  Braised Turtle with Red Sauce

  Red-braised softshell turtle is a dish primarily made with softshell turtle, supplemented by ingredients such as ham, chicken, and mushrooms, and prepared by slow stewing. After processing, the turtle is placed in a pot with seasonings, along with high-quality broth or water, and slowly simmered over low heat for an extended period to allow the flavors to blend and the broth to become rich and flavorful.
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  Mugwort Cake

  艾草糕 is a dessert made by mixing mugwort juice with glutinous rice flour, typically sweetened with sugar and steamed. The main ingredients include fresh mugwort, glutinous rice flour, and white sugar, with red bean paste or sesame filling sometimes added. To prepare it, the mugwort is blanched, juiced, then mixed with glutinous rice flour to form a dough. The dough is filled with the chosen filling, placed in a steamer, and steamed until cooked.
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  Sour Spicy Lotus Stem

  Sour and spicy lotus sprouts is a dish made primarily from fresh, tender lotus sprouts, seasoned with sour and spicy condiments. The lotus sprouts are washed, sliced, and stir-fried quickly with ingredients such as vinegar and chili peppers to retain their crisp and tender texture, creating a refreshing and appetizing flavor.

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