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Acheng Stinky Mackerel (Grand Mall Branch)

地方菜 · ⭐ 3.7

1st Floor, West Entrance, Daxingfa Supermarket, No. 25 Qingchun Road

Dishes

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  Beijing-style Shredded Pork in Soy Sauce

  Beijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
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  Kung Pao Shrimp

  Kung Pao Shrimp features fresh shrimp with peanuts, dried chilies, and scallions, ginger, and garlic. The shrimp is marinated, stir-fried, then combined with crispy peanuts and a savory sauce for a tender, flavorful dish.
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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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  Preserved Vegetable Braised Pork

  Mei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
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  Braised River Shrimp with Mung Bean Sprouts

  Braised river shrimp with mung bean sprouts is a Chinese dish made with river shrimp and mung bean sprouts, cooked with seasonings. It has a fresh and rich taste.
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  Stir-fried Chicken Grass

  Clear stir-fried chicken mustard is a dish made primarily with fresh chicken mustard, prepared through a simple stir-frying method that preserves the vegetable's natural flavor. It features a bright green color and a crisp texture.
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  Stir-fried bitter lettuce salad

  Crisp bitter greens salad is a cold dish featuring fresh bitter greens. After washing and briefly blanching or soaking in cold water, the greens are drained and mixed with seasonings like garlic, sesame oil, salt, soy sauce, and a touch of chili oil for a refreshing crunch.
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  Braised Black-Paw Rooster

  Braised black-footed rooster is a dish made with young rooster and black feet, simmered with scallions, ginger, garlic, soy sauce, sugar, and cooking wine to make the meat flavorful and tender, while the black feet absorb the broth richly.
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  Feixi Old Hen Chicken Soup

  Féxi Old Hen Chicken Soup is made with old hens, a specialty of Féxi, and supplemented with nourishing ingredients such as goji berries and red dates. After long simmering, the soup turns golden yellow, the chicken becomes tender, and the broth is rich and flavorful, offering abundant nutrition.
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  Blueberry Yam

  Blueberry yam is a dessert made primarily from yam and blueberry sauce. The preparation typically involves steaming the yam until tender, mashing it into a paste, mixing in an appropriate amount of sugar to taste, shaping it into desired forms, and finally drizzling with blueberry sauce for both decoration and flavor.
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  Crab Roe Dry-Braised Smelly Mandarin Fish

  Stinky mandarin fish is marinated, then pan-fried until crispy and cooked with crab roe, ginger, garlic, and doubanjiang for a rich flavor. The tender fish absorbs the aroma of crab roe and seasonings.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
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  Huangshan Stinky Guilin Fish

  Huangshan 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.

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