Xiao An Hui • Home-style Cuisine (Baohe Wanda Store)
地方菜 · ⭐ 4.6
3rd Floor, Baohe Wanda Plaza, Baohe District
Dishes
Sanhe Stir-fryA home-style dish made by stir-frying pork, green peppers, and onions with garlic for a savory and slightly spicy flavor.
Bāgōng Mountain Stuffed TofuA classic Huai cuisine dish made by stuffing soft tofu with a mixture of minced pork, shrimp, and mushrooms, then steamed to perfection.
Ice Wine FermentA chilled dessert made from fermented glutinous rice wine, served with ice for a refreshing sweet taste.
Anhui Classic Old Chicken SoupA traditional chicken soup from Anhui, made with slow-cooked chicken and natural ingredients like goji berries and red dates for a rich, savory flavor.- Huainan Bangu Mountain Stuffed TofuA traditional Huai cuisine dish made by stuffing soft tofu with minced meat (usually pork and shrimp), then steamed to perfection for a tender and flavorful experience.
Stir-Fried Fresh BeefA dish of fresh beef stir-fried quickly with vegetables, known for its tender texture and rich aroma.
Sizzling Garlic Shrimp in Clay PotFresh shrimp are stir-fried with garlic, ginger, and chili, then simmered in a clay pot for rich flavor and tender texture.
Sweet and Sour Pork TenderloinSweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
红烧虎皮鸡爪鸡爪经过焯水处理后，放入锅中煎至表皮起皱呈虎皮状，再加入酱油、糖、料酒、姜片等调料炖煮，使鸡爪充分吸收汤汁，口感软糯入味。
Classic Old Chicken SoupA traditional Chinese soup made by slow-cooking chicken with medicinal herbs for a rich, nourishing broth.
Jixi Minced Meat with VermicelliJixi Minced Meat with Vermicelli is a representative dish of Anhui Hui cuisine. Main ingredients include minced pork, sweet potato vermicelli (or mung bean vermicelli), shiitake mushrooms, and bamboo shoots. The vermicelli is first soaked until soft, then minced pork is stir-fried until it changes color. Diced mushrooms and bamboo shoots are added and stir-fried, followed by broth and vermicelli to simmer together. Finally, it is seasoned and the sauce is reduced. The finished dish features smooth, flavorful vermicelli, savory minced meat, and a rich broth.
Crispy Tea-Scented DuckSelected high-quality duck marinated and smoked with tea and spices, resulting in a crispy skin and tender meat with rich tea and five-spice aroma. Made by marinating, air-drying, and smoking.
Pineapple Braised PorkPineapple braised pork is a dish made primarily with pork belly and pineapple. Pork belly is blanched to remove odor, then stewed with rock sugar, light soy sauce, dark soy sauce, and cooking wine until tender and flavorful. Pineapple chunks are added to absorb the rich meat juices, creating a sweet and sour taste.
Fermented Rice Glutinous Rice BallsFermented Rice Glutinous Rice Balls is a traditional Chinese dessert. The main ingredients include large glutinous rice balls made from glutinous rice flour, fermented rice (sweet rice wine), and sugar. The basic preparation method involves boiling the rice balls until cooked, then simmering them together with fermented rice and an appropriate amount of water. Finally, sugar is added for seasoning. The finished dish features a slightly cloudy broth with a fragrant rice wine aroma and soft, chewy rice balls.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
Inherited Craft Stir-Fried ChickenA signature dish blending traditional methods and regional flavors, featuring chicken stir-fried with peppers and onions for a spicy, aromatic taste.
Spicy Stinky CatfishSpicy stinky mandarin fish made with fresh mandarin fish, marinated, deep-fried until crispy, then stir-fried with chili, garlic, ginger, and special fermented seasoning. Finished with a savory sauce for balanced flavor.
Huángshān Stinky Mandarin FishHuangshan 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.