Wood Bucket记臭鳜鱼 · Anhui Intangible Cultural Heritage Dish (SF FT Industrial Park Branch)
地方菜 · ⭐ 4.8
No. 666, Zhenxing Road

Dishes
Chopped Chili Stinky TofuA Hunan specialty dish made with fermented tofu stir-fried with chopped chili and garlic, offering a spicy, aromatic flavor.
Stewed Smelly Mandarin FishA signature Huizhou dish featuring fermented mandarin fish stewed slowly in a clay pot, resulting in tender meat with a distinctive aroma.
Small Fish and ShrimpA dish featuring small fish and shrimp, typically pan-fried or stir-fried with葱姜蒜, seasoned with a touch of soy sauce, cooking wine, or chili for flavor.
Stir-Fried Shrimp with Garlic and Vermicelli in Flat PanA stir-fried dish featuring fresh shrimp, vermicelli, and garlic cooked in a flat pan, resulting in a savory and aromatic flavor.
Stinky Mandarin FishA signature Huizhou dish made by fermenting fresh mandarin fish, then stewed in a wooden barrel to enhance its unique aroma and tender texture.
Air-Dried ChickenA premium chicken dish air-dried for days, resulting in a tender, flavorful meat with a slightly crispy skin.
Wannan Stewed NoodlesA traditional Huizhou dish featuring noodles stewed with pork, vegetables, and mushrooms in a savory sauce.
Braised Pork BellyBraised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
Hu's Premium PotHu'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.
Grilled Squid on Iron PlateSizzling squid is made with fresh squid as the main ingredient, paired with vegetables such as onions and green peppers, and quickly cooked over a hot iron plate. The squid is tender, the vegetables are crisp, and the dish has an appealing color.