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Old Anhui Restaurant (Tongcheng Road Branch)

地方菜 · ⭐ 4.4

Southeast corner of the intersection of Tongcheng Road and Taihu Road (Nanqi)

Dishes

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  Stove-cooked Local Chicken

  Stir-fried wild chicken with potatoes and green peppers, simmered in a clay pot to blend flavors.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Butterfly Shrimp

  Fresh large shrimp are deveined and split open from the back while keeping the tail intact. Marinated with rice wine, salt, and ginger, then fried or steamed, resulting in tender texture and a curled shape resembling a phoenix tail, with golden color.
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  Braised Chicken Feet with Preserved Mustard Greens

  A Chinese dish featuring chicken feet and preserved mustard greens, slowly braised to tender perfection with rich savory flavor.
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  Wang-style Wine Braised Pork

  Wang-style wine-braised pork is made from fatty pork belly, simmered slowly with yellow wine, soy sauce, and sugar. The meat is tender, with a bright red color and rich wine aroma, offering a savory-sweet flavor.
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  Seafood Vermicelli Pot

  Sea Emperor Vermicelli Stew is a delicious dish made primarily with vermicelli, combined with seafood such as shrimp, squid, and crab meat, carefully simmered to perfection. The vermicelli absorbs the rich flavors of the seafood, offering a smooth texture, while the seafood remains tender and juicy—creating a harmonious and delightful combination.
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  Braised Beef Tendon with Chicken Kidneys

  Beef tendon and chicken kidneys are slowly braised together, resulting in a rich, gelatinous texture with a deep savory flavor.
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  Vegetable Stir-Fry

  Vegetable stir-fry is a dish made primarily with fresh vegetables like bell peppers, onions, carrots, and potatoes. Cut into cubes or slices, they are stir-fried in oil and seasoned to taste. Simple to prepare, it highlights the natural flavors and textures of the ingredients.
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  白汤牛肉锅

  白汤牛肉锅以牛肉为主要食材，搭配牛骨或清水熬制而成的清汤底料，加入胡萝卜、白萝卜、土豆等蔬菜一同炖煮。牛肉切块后先焯水去腥，再与香料和蔬菜一同慢火炖煮，使汤色清澈、味道鲜美。
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  Stone Ear Chicken Soup

  Stone ear old hen soup is made primarily with stone ear and old hen. After blanching the old hen, it is cooked together with stone ear in a pot using clear water over low heat for several hours until the chicken becomes tender and the broth turns clear. Stone ear should be soaked beforehand to remove impurities, then simmered with the chicken to enhance the flavor.
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  Hu's Premium Pot

  Hu's First-Class Pot is a dish made by stewing various ingredients such as pork belly, tofu, cabbage, vermicelli, mushrooms, and ham in layers in a clay pot with broth or water, slowly cooked until flavorful.
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  Preserved Meat with Tofu Cubes and Water Bamboo

  A traditional Chinese dish featuring preserved meat, tofu cubes, and water bamboo stir-fried together for a savory, aromatic flavor.
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  Succulent Pork Pot Stew

  A dish featuring crispy fried pork slices simmered with vegetables and tofu in a pot, delivering rich flavors and tender textures.
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  Wild Mushroom and Pork Ball Soup

  A savory soup made with wild mushrooms and pork balls, simmered to perfection for a rich, comforting flavor.

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