Hui He Yuan
特色菜 · ⭐ 4.6
Building S7, Fuli City Xingguang Li, Xingchuang Fourth Road
Dishes
Yunnan Matsutake Chicken SoupA rich, aromatic soup made with wild matsutake mushrooms from Yunnan and free-range chicken, slow-cooked to perfection for a delicate, savory flavor.
Homestyle Salted Herb ChickenA rustic dish made by slow-cooking chicken with salted herbs and seasonings, resulting in tender, flavorful meat.
Chilled CrawfishCold-prepared crayfish is made from fresh crayfish that are cleaned, boiled, and then rapidly cooled to make the meat firm. It is typically braised with spices and seasonings such as Sichuan pepper, star anise, ginger slices, and garlic cloves, then soaked in ice water to enhance its crisp texture.- Ancient Method Steamed Creek Fragrant FishFresh creek fragrant fish steamed using traditional method, with ginger, scallions, and a touch of cooking wine to preserve its delicate flavor.
Stewed Intestine and Tofu PotA Chinese dish made by stewing pork intestines and soft tofu with spices, resulting in a rich and savory flavor.
Dry-Loaded Rice NoodlesDry tossed rice noodles is a dish primarily made with rice noodles, typically combined with vegetables, meat, or seafood. The noodles are cooked, drained, then mixed or stir-fried with seasonings and ingredients for a smooth texture and rich flavor.- Steamed Softshell Turtle and Bull PenisA traditional nourishing dish made with fresh softshell turtle and premium bull penis, marinated and steamed to perfection for tender, flavorful meat.
Handmade Mugwort CakeHandmade mugwort cake is made primarily from fresh mugwort juice and glutinous rice flour, steamed to perfection. It has a greenish hue, soft and sticky texture, with a natural aromatic fragrance of mugwort. The dough is mixed, kneaded, shaped into portions, then steamed.
Hand-grabbed Lamb RibsHand-grabbed lamb ribs is a dish primarily made with lamb ribs, typically using fresh lamb rib or leg ribs. After marinating, the meat is roasted or stewed until fully cooked. The lamb has a firm texture and tender flavor, which can be eaten by hand, either with seasonings or dipping sauces.
Squirrel-shaped Mandarin FishSquirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
Steamed Giant Softshell Turtle from Dongting LakeSteamed giant softshell turtle from Dongting Lake, selected for its high quality, cleaned and seasoned with scallions and ginger, then steamed. Tender texture and natural flavor, rich in nutrients.
Fermented Guilu FishPrivate臭桂鱼 features fresh mandarin fish, fermented to develop a unique aroma, then stir-fried with scallions, ginger, garlic, and chili. Skillful heat control ensures tender, flavorful meat.- Red Wine-Infused Foie GrasRed wine-infused foie gras features tender duck liver marinated in red wine, offering a rich and velvety texture with deep savory notes.
Mugwort Cake艾草糕 is a dessert made by mixing mugwort juice with glutinous rice flour, typically sweetened with sugar and steamed. The main ingredients include fresh mugwort, glutinous rice flour, and white sugar, with red bean paste or sesame filling sometimes added. To prepare it, the mugwort is blanched, juiced, then mixed with glutinous rice flour to form a dough. The dough is filled with the chosen filling, placed in a steamer, and steamed until cooked.
Garlic Butter LobsterGarlic shrimp is made with fresh shrimp and lots of garlic paste. After cleaning, the shrimp are boiled or stir-fried and seasoned with garlic, scallions, and ginger to blend the garlic aroma with the shrimp's natural flavor.
Garlic Fried Rice Noodles with Small LobsterFresh small lobster steamed with garlic, rice noodles, and savory sauce. Tender lobster meat blends with fragrant garlic and absorbent noodles for a rich, satisfying dish.