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Yi Hui Yi Yan (Li Ze Store)

地方菜 · ⭐ 4.8

Intersection of Caihuying West Street and Caihuying West Road

Dishes

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  Classic Braised Goose

  Using a whole large goose, after marinating, it is cooked together with scallions, ginger, garlic, star anise, and other spices in a pot. Add适量 water and soy sauce, then simmer over low heat until the meat becomes tender, allowing the goose to fully absorb the flavors of the seasonings.
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  Wuwei Board Duck

  Wuwei board duck is made from Chaohu muscovy ducks, first marinated and then smoked. The meat is tender with just the right amount of fat. During preparation, a variety of spices are used for marinating, followed by smoking in a specially designed oven, giving the duck a unique aroma and flavor.
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  Seasonal Vegetables

  Seasonal vegetables is a dish primarily made with fresh, seasonal vegetables, prepared through simple cooking methods such as stir-frying, steaming, or cold mixing, to preserve the vegetables' natural flavors and nutritional value.
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  Stir-fried Mung Beans with Native Chicken

  Chicken pieces are braised together with green beans, seasoned with scallions, ginger, garlic, soy sauce, and cooking wine, then slowly stewed until the chicken is tender and the green beans are fully flavored, resulting in a rich and savory broth.
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  Stir-fried Water Celery with Fried Tofu Sheets

  Water celery stir-fried with fragrant tofu is a refreshing home-style dish. The main ingredients include fresh, tender water celery and fragrant tofu. The preparation method is simple: first wash and cut the water celery into segments, and slice the tofu into strips. Then, heat a wok with oil, sauté minced garlic until fragrant, add the water celery and stir-fry until just cooked through, followed by adding the tofu. Season with an appropriate amount of salt and chicken essence, stir well, and serve.
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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 Turtle with Red Sauce (4-Year)

  Red-braised turtle is a dish made primarily with turtle, accompanied by ham, chicken, and mushrooms as secondary ingredients, seasoned with soy sauce, yellow wine, and sugar, then slowly stewed over low heat. The long simmering process makes the turtle meat tender and the broth rich and flavorful.
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  Hu Shi's Premium Stew

  Hu Shi's Premium Stew is a slow-cooked dish primarily made with chicken, ham, mushrooms, and bamboo shoots. After preparing the ingredients, they are placed in a clay pot and simmered slowly with premium broth until the flavors are fully absorbed, preserving the original taste and essence.
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  Bamboo Shoot and Tofu Cubes

  Luhao Xianggan is a dish primarily made with water bamboo shoots and fried tofu. The water bamboo shoots are washed and cut into segments, while the fried tofu is cubed. Both ingredients are stir-fried together. Typically, minced garlic and salt are added during cooking, and the dish is ready after a simple stir-fry.
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  Stewed Pork with Wenzheng Mountain Bamboo Shoots

  Wenzheng Mountain Bamboo Shoots Braised Pork is a dish primarily made with fresh Wenzheng mountain bamboo shoots and pork belly. After cutting the pork belly into pieces and blanching it, it is simmered together with the bamboo shoots. Soy sauce, sugar, and cooking wine are added as seasonings, then slowly stewed over low heat until the pork becomes tender and the bamboo shoots absorb the flavors.
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  Fresh Ginseng Chicken Soup

  Fresh Dendrobium chicken soup is made primarily with fresh Dendrobium and old hen. After blanching the old hen, it is cooked together with Dendrobium in a pot with适量清水 (appropriate amount of water), simmered gently for several hours until the chicken becomes tender and the broth turns clear. No excessive seasonings are added during preparation, preserving the natural flavors of the ingredients.
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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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