Close

HuXi·Yi Pin Jiangnan (Hu Jia Lou Branch)

地方菜 · ⭐ 4.8

No. 5, Xiangjun Nanli 2nd Lane

Dishes

• 

  Huizhou Dabang Xiang

  Huizhou Dao Ban Xiang is a traditional Huizhou dish made primarily from pork belly, processed through marinating, air-drying, and steaming. The main ingredients include fresh pork belly, rice wine, soy sauce, and spices. The meat pieces are pressed tightly with a special wooden board (called 'Dao Ban') and air-dried for several days before being steamed until tender and fragrant.
• 

  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.
• 

  Original Large Fish Head from Reservoir

  Fresh large fish head from reservoir, seasoned with ginger, scallion, and garlic, slow-cooked or braised. Tender meat and rich broth preserve the natural freshness of ingredients.
• 

  Homestyle Chicken Soup

  Homestyle chicken soup made with local chickens, ginger slices, and green onions, slowly simmered for a clear broth and rich flavor.
• 

  Braised Farmhouse Rooster

  Stewed farm-raised chicken is a dish made with free-range chickens, seasoned with scallions, ginger, garlic, soy sauce, sugar, and cooking wine. The chicken is blanched to remove odor, then stewed until tender and flavorful with thickened broth.
• 

  Braised Black Pork

  Braised black pork is a Chinese dish featuring black pork as the main ingredient, simmered with scallions, ginger, garlic, soy sauce, sugar, and cooking wine to achieve tender, flavorful meat with a glossy red color.
• 

  Hu Shi's Premium Hot Pot

  Hu Shi's Premium Pot is primarily made with pork, chicken, duck, beef, tofu, winter bamboo shoots, dried scallops, and other ingredients, simmered together to blend all the flavors into one pot.
• 

  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.
• 

  Wanfo Lake Fish Head

  Wanfo Lake fish head dish features fresh bighead carp head from Wanfo Lake, combined with tofu, mushrooms, and ham, slowly stewed to create a rich broth and tender fish meat.
• 

  Pan-fried Southern Anhui Tofu

  Pan-fried Huainan毛豆腐 is a dish featuring Huainan's specialty fermented tofu as the main ingredient. The tofu, covered in white mold, is sliced and pan-fried until golden brown, creating a crispy exterior and soft interior.
• 

  Huangshan Double Stone

  Huangshan Shuangshi is a dish primarily made with stone chicken and stone ear fungus. The stone chicken is a wild bird, and the stone ear is a fungus that grows on rocks. After cleaning the stone chicken, it is stewed together with the stone ear fungus, seasoned with appropriate spices, and slowly simmered until fully flavored.

Reviews