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Huizhou Xiao Yan · Private Kitchen (Huantianqiao Branch)

地方菜 · ⭐ 4.6

No. 28 Jia, Fucheng Road, Xinzhī Building, 1st Floor, Room 110

Dishes

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  Sizzling Eel Sauce

  Fried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
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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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  New-style Huangshan Stinky Crawfish

  A modern take on Huangshan stinky mandarin fish made from fresh mandarin fish, fermented and then cooked. The fish is marinated with salt and spices to develop a unique flavor, then pan-fried in hot oil and simmered in a seasoned sauce until flavorful, finally garnished with scallions, ginger, and garlic.
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  Braised Pork with Preserved Vegetable

  Braised pork with preserved vegetable is a traditional Chinese dish made with fatty pork, preserved vegetables, and soy sauce. The meat is tender and flavorful, with the rich taste of preserved vegetables complementing the savory pork.
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  Oil渣 Stir-fried Mustard Greens

  Oil渣 stir-fried mustard greens is a traditional Chinese home dish made with oil渣 and mustard greens, stir-fried quickly in a hot pan, with a fresh and fragrant taste and rich oil aroma.
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  Stone Ear Chicken Soup

  Stone ear old hen soup is made primarily with stone ear and old hen. After blanching the old hen, it is cooked together with stone ear in a pot using clear water over low heat for several hours until the chicken becomes tender and the broth turns clear. Stone ear should be soaked beforehand to remove impurities, then simmered with the chicken to enhance the flavor.
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  Braised Tofu Noodles in Clay Pot

  Braised string beans in a clay pot is a dish featuring shredded beans cooked slowly with garlic and ginger, resulting in soft, flavorful beans that retain the natural aroma and texture of legumes.
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  Bamboo Sponge and Matsutake Soup

  A refined soup made with bamboo sponge and matsutake mushroom, simmered in broth for a delicate, nourishing flavor.
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  Jixi Yellow Beef Ribs

  Jixi yellow beef ribs made with fresh yellow beef, marinated with soy sauce, cooking wine, ginger slices, then stewed or braised. Tender meat, rich broth, served with potatoes and carrots.
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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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  Mugwort rice cake

  Glutinous rice balls made with glutinous rice flour and fresh mugwort leaves, a traditional snack. Mugwort is washed, blanched, mashed, mixed with rice flour, shaped into dough, filled with red bean or sesame paste, rolled into balls, steamed, and served with sugar or soy powder.
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  Abalone and Matsutake with Braised Pork

  Braised pork belly with abalone and matsutake mushroom, simmered slowly after blanching and stir-frying to achieve a tender texture, then combined with abalone and matsutake for steaming to blend flavors.
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  Stir-Fried Tofu with Fresh Shrimp

  Fresh shrimp stir-fried with tofu is a dish featuring fresh shrimp and tofu. Tofu is blanched, shrimp are deveined, then sautéed with garlic in oil, followed by adding tofu, water, soy sauce, salt, and a touch of sugar. Simmer until flavors blend, then thicken the sauce.

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