Huizhou Xiao Chu (Shijing Shan Modekou Branch)
地方菜 · ⭐ 4.7
East entrance of Moshi Kou Street
Dishes
Traditional Handmade FlatbreadA traditional handcrafted flatbread made from flour, water, yeast, and oil. The dough is fermented, rolled into a round sheet, seasoned with sesame, scallions, or five-spice powder, then baked until golden and crispy on the outside, soft and elastic inside.
Anhui mustard greensAnhui cabbage is a dish featuring fresh cabbage as the main ingredient. Wash and cut the cabbage, stir-fry with garlic in hot oil, then season and quickly cook to retain its crisp texture and bright green color.
Signature Stinky Mandarin FishStinky mandarin fish is made from fresh mandarin fish, fermented after salting and seasoning. The fish is marinated for days to develop its unique flavor, then stir-fried with ginger and garlic in hot oil, followed by soy sauce, sugar, and cooking wine to infuse the taste, finally reduced and served.
Stir-Fried PorkStir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
Fur Tofu PlatterFur Tofu Platter is a dish made with fur tofu as the main ingredient, combined with various ingredients. Fur tofu is a fermented tofu with fine hair on the surface, offering a unique texture. It is usually fried until golden and then combined with other ingredients like vegetables and meat to form a platter.
Seafood Abalone Mala Hot PotSeafood abalone mao wan is a Sichuan-style dish combining fresh abalone, duck blood, bean sprouts, yellow soybean sprouts, wood ear mushrooms, luncheon meat, hot pot base, and various vegetables. The base is stir-fried, then boiled with broth before adding ingredients to cook through, finally simmering with seafood like abalone for rich flavor.
Milk Pudding Yam DessertMilk pudding yam is a dessert made primarily from yam and milk. Yam is steamed, mashed, mixed with milk, sweetened, poured into molds, and chilled to set. The texture is smooth and delicate, blending the subtle aroma of yam with the rich milk fragrance.
Dangshan Loquat and Pear SoupDangshan loquat and pear soup uses Dangshan loquats and pears as main ingredients. After washing and cutting, they are boiled until soft, resulting in a clear, sweet broth. A small amount of rock sugar can be added for flavor, making it a drink that moistens the lungs and relieves cough.
Bamboo Fungus Chicken Soup with Wood Ear MushroomsBamboo fungus and wood ear chicken soup made with free-range chicken, bamboo fungus, and wood ear mushrooms, slowly simmered for a clear broth and rich flavor.
Fermented Mandarin FishStinky mandarin fish, made primarily from mandarin fish, is known for its unique aroma resulting from a special curing process. The fish is first cured and fermented, then braised with chili peppers, ginger, garlic, and other seasonings. The flesh is tender and the texture is smooth.
Golden Award Braised PorkGolden award braised pork belly is made with fatty pork belly, blanched to remove odor, then simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, cinnamon, and other seasonings until tender and glossy red.
Golden Turtle Soup in Copper PotStir-fried softshell turtle in copper pot with golden broth, made from fresh turtle, chicken, ham, and mushrooms, slowly stewed in a copper pot. Turtle is blanched to remove odor, then simmered with high-quality broth, ginger, and scallions for a golden color and rich flavor.
Huizhou Ham Simmered with Wenzheng Mountain Bamboo ShootsSlow-cooked with Huangshan ham and Wenzhengshan bamboo shoots, this dish features the savory aroma of ham infusing into tender bamboo shoots.