Hui Su Ya Yan (Dingkang Street Store)
地方菜 · ⭐ 3.7
Intersection of Gaomiao Road and Dingkang Street
Dishes
Salted Vegetable Egg Fried RiceA classic Chinese fried rice dish made with rice, salted vegetables, and eggs, stir-fried for a savory and satisfying meal.
Dry Pot Huangshan Bamboo ShootsA Sichuan dish made with fresh Huangshan bamboo shoots stir-fried with pork belly, chili, and garlic, offering a spicy and fragrant flavor.
Signature Cantonese Crispy Skin ChickenA signature Cantonese dish featuring a whole chicken marinated and roasted to perfection, with crispy skin and tender meat.
Organic Fish Head Stewed with Rice NoodlesFresh organic fish head stewed with soft rice noodles, resulting in a rich, savory broth and tender fish meat.
Beef Brisket and Tofu Skin StewA hearty stew made with beef brisket and tofu skin, slow-cooked to perfection for rich flavor and tender texture.
Charcoal-Braised Chicken and Pig's Trotter SoupA rich soup made by slow-cooking chicken and pig's trotter over charcoal, resulting in a deeply flavorful broth.
Braised Taro with Meat SauceA savory dish featuring tender taro simmered in a rich meat-based sauce, offering a comforting blend of textures and flavors.
Huaiao Drunk CrabHua diao drunk crab is a dish made with fresh crabs marinated in yellow rice wine, ginger slices, and green onion segments. After cleaning, the crabs are soaked in the seasoned wine mixture to absorb flavors, typically refrigerated for several hours or overnight.
Copper Pot Fish Head SoupA rich and flavorful soup made with fish head, tofu, and aromatics, slow-cooked in a copper pot for a creamy, savory broth.
Huangshan Stinky Guilin FishHuangshan Stinky Mandarin Fish is made primarily from fresh mandarin fish, which is marinated and fermented to develop a distinctive aroma. The fish is then pan-fried until the skin is crispy and simmered with seasonings. The unique flavor of the fish is achieved through microbial fermentation during the preparation process.