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皖厨·六安菜(习友路店)

地方菜 · ⭐ 4.6

70 meters northwest of the northeast gate of Rongqiao Tianjun Residential Complex, Government Affairs District

Dishes

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  Lu'an Big Meat Bun

  Lu'an Big Meat Bun is a traditional pastry from Lu'an, Anhui, made with fermented dough and filled with seasoned pork, steamed to perfection for a soft and savory taste.
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  Yejia Dried Lamb

  Yejia dried lamb is made from high-quality mountain mutton, air-dried using traditional methods to create a firm texture and rich flavor with natural sweetness, ideal for slicing or stewing.
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  Signature Vegetable Puree

  A healthy dish made from a blend of fresh seasonal vegetables, finely pureed and gently simmered for a smooth, nutritious texture.
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  Beef Hot Pot

  Beef hot pot is a dish featuring beef as the main ingredient, typically sliced and cooked with vegetables and mushrooms in a small hot pot. The beef is marinated first, then heated together with vegetables to preserve the original flavors.
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  Braised Beef Brisket Pot

  A rich and flavorful dish made by slow-cooking beef brisket with vegetables in a savory broth until tender.
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  Bamboo Forest Old Hen

  A traditional Chinese dish made with old hen, bamboo shoots, and mushrooms, slowly stewed to create a rich, fragrant broth.
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  Braised Old Goose with Rice

  A dish featuring old goose braised in a savory sauce, served over rice to absorb the rich flavors.
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  Old Duck Soup Fried Rice

  A homestyle dish made by stir-frying rice in old duck soup, resulting in a savory and aromatic meal with tender duck meat.
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  Preserved Meat Eel Segments

  A dish made with eel segments stir-fried with preserved meats like cured pork and sausage, offering a rich, savory flavor.
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  Shucheng Lion's Head

  Shucheng Lion's Head is a traditional Huizhou dish made from seasoned pork balls simmered in broth, known for its tender texture and rich flavor.
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  Fish Head with Fried Dough Sticks

  Fish head with fried dough sticks is a unique dish featuring fresh fish head and crispy fried dough sticks as main ingredients. The fish head is first stewed until the broth becomes rich and flavorful, then the fried dough sticks are added to absorb the delicious essence of the fish head. Finally, the dish presents a perfect fusion of tender fish head and crispy dough sticks.

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