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Anhui Grand Hotel Chinese Restaurant (HuiXin West Street Branch)

地方菜 · ⭐ 3.9

Anhui Tower, No. 1, Huixin West Street, Beisihuan Road

Dishes

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  Huizhou Fermented Tofu

  Huizhou Mao Tofu is a traditional specialty dish from the Huizhou region of Anhui Province, China. Made primarily from tofu, it is fermented in a specific environment until a white mold grows on its surface. The tofu is then fried or braised to create a unique flavor. During preparation, natural microorganisms form a layer of white mycelium on the tofu's surface, giving it a distinctive taste.
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  Huizhou Stinky Crawfish

  Huizhou stinky mandarin fish is made primarily from mandarin fish, which develops a unique fermented aroma due to its special pickling process. During cooking, it is seasoned with chili peppers, scallions, ginger, and garlic, then braised to create tender fish meat and rich, flavorful broth.
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  Beef Sauce Rice Crackers

  A dish featuring crispy rice crackers served with a rich beef sauce, combining crunchy texture and savory flavor.
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  Stone Pot Old Tofu

  Stone pot old tofu is a dish made primarily with old tofu, accompanied by辅料 such as green pepper, red pepper, and onion, and cooked in a stone pot. After frying or blanching, the old tofu is stir-fried in a heated stone pot with seasonings, allowing the tofu to absorb the sauce and become soft, tender, and flavorful.
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  Jixi Meat Stew

  Jixi meat stew is a dish featuring pork belly as the main ingredient, cooked with vegetables like potatoes and carrots. Pork belly is first blanched to remove odor, then simmered with vegetables in water and seasonings until tender and the sauce thickens.
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  Hu Shi's Premium Hot Pot

  Hu Shi's Premium Pot is primarily made with pork, chicken, duck, beef, tofu, winter bamboo shoots, dried scallops, and other ingredients, simmered together to blend all the flavors into one pot.
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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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  Mengcheng Beef Noodle Stew

  Montcheng beef and vermicelli stew features beef chunks and vermicelli cooked together in a clay pot. Ginger slices and green onions are added, simmered slowly with broth or water until the beef is tender and the vermicelli absorbs the rich flavor.
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  Huangshan Stone Ear Soup

  Huangshan Stone Ear Soup features the local specialty stone ear from Huangshan, paired with lean meat or ham. After soaking in clear water, it's stewed with meat until the broth is clear and flavorful.
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  Huángshān Stinky Mandarin Fish

  Huangshan stinky mandarin fish is made primarily from mandarin fish, which acquires a unique fermented aroma due to its special curing process. The fish is first cured for several days until it develops its distinctive flavor, then braised with seasonings such as chili peppers, ginger, and garlic.

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