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Old Anhui Home Cooking (Shengpu Store)

地方菜 · ⭐ 4.5

Room 113, Building 1, No. 1 Xingsheng Road

Dishes

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  Eastern Pickled Cabbage with Large Intestine

  Made primarily from eastern pickled cabbage and large intestine, braised and stewed. Crisp and tender texture with a slightly spicy, salty-savory flavor and strong fermented aroma.
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  Homestyle Stir-Fried Pork

  Farmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
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  Fengjiao Braised Intestines

  Made with chicken feet and pork intestines, boiled, stir-fried, then simmered with seasonings. Tender, fragrant, savory with a hint of spiciness.
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  Earthen-Baked Fish Head

  A traditional dish made by slow-cooking a fresh fish head in an earthen oven with ginger, scallions, and garlic, resulting in tender meat and rich broth.
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  Stove Pot Chicken

  Stewed chicken in a clay pot is a dish primarily made with chicken, cooked with various spices and seasonal vegetables. Its distinctive feature lies in the use of a specially designed clay pot that ensures even heating, preserving the tender texture of the chicken. During cooking, flatbread is placed around the edge of the pot and steamed together, resulting in a crispy top and chewy bottom that absorbs the rich broth, creating a deliciously flavorful dish.
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  Mother's Braised Pork Belly

  Mother's braised pork belly is a home-style dish primarily made with pork belly. The preparation involves cutting the pork into pieces, stir-frying until slightly golden, then adding caramel color and soy sauce for stewing until the meat becomes tender and the sauce thickens.
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  Stir-fried Sliced Tofu

  Stir-fried sliced tofu is a home-style dish made by quickly stir-frying thin slices of soft tofu with green peppers and garlic. The tofu becomes crispy on the outside and tender inside, offering a savory and slightly spicy taste that highlights the natural flavor of the ingredients.
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  Huizhou-style Braised Pork

  Huizhou-style braised pork belly is made with fatty pork belly, soy sauce, sugar, cooking wine, scallions, ginger, star anise, and more. After blanching, stir-frying, and slow cooking, it becomes red-glossy and rich without being greasy.
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  Huizhou Braised Chicken Feet

  Chicken feet braised in a savory sauce with soy, sugar, and wine, a classic Huizhou dish.
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  Lemon Boneless Duck Feet

  A chilled dish made with boneless duck feet marinated in lemon juice, garlic, and chili for a tangy and spicy flavor.
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  Old Anhui Clay-Burned Fish Head

  A traditional dish made with fresh carp head, slow-cooked in clay pot with pork belly, tofu, and mushrooms, resulting in a rich, savory flavor.
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  Fermented Mandarin Fish

  Stinky 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.
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  Sour Cabbage Black Fish

  Sour cabbage black fish is a dish made primarily with black fish and sour cabbage. Black fish slices are marinated with rice wine and salt, while sour cabbage is cut into pieces. Heat oil in a pan, stir-fry the sour cabbage first, then add broth or water to boil. Add the black fish slices and cook until done, then season.
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  Golden Oil-Burst Shrimp

  Fresh river shrimp stir-fried in oil with garlic, ginger, and soy sauce, resulting in crispy shells and tender meat with a savory flavor.
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  Lime Beef Cubes

  A dish of tender beef cubes marinated in lime juice and stir-fried with onions and chili, offering a refreshing and tangy flavor.

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