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皖悦府·徽菜·臭鳜鱼(政务区店)

地方菜 · ⭐ 4.6

South-East Corner, Intersection of Qiyunshan Road and Tian'e Lake East Road, Rongchuang Yihao Yuan

Dishes

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  Three-Year Ham and Bamboo Shoot Stew

  A traditional dish featuring aged ham and tender bamboo shoots simmered slowly to create a rich, savory flavor.
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  Ice Cream Crème Brûlée

  Ice cream crème brûlée made with eggs, milk, and sugar, baked slowly to create a caramelized crust and creamy center, served with vanilla ice cream for a delightful contrast of temperatures and textures.
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  Dry Pot String Beans

  A spicy Sichuan dish made with string beans stir-fried in a dry pan with chili, garlic, and ginger for a flavorful, crunchy texture.
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  Huizhou Dry Pot Stew

  A traditional Huizhou dish featuring pork belly, potatoes, beans, and tofu skin stewed in a dry pot, known for its rich aroma and savory flavor.
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  Famous Stinky Mandarin Fish

  The signature stinky mandarin fish is made primarily from mandarin fish, which acquires a unique aroma due to its special curing process. The fish is carefully cooked, resulting in tender meat that retains the natural freshness of the mandarin fish, while being enhanced with just the right amount of seasonings to create a rich and flavorful dish.
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  Seasonal Vegetables

  Seasonal vegetables refer to fresh vegetables harvested according to the changing seasons, typically prepared by stir-frying, blanching, or cold mixing to preserve the original flavor of the ingredients. Main ingredients include common leafy greens, root vegetables, and fruiting vegetables of the season, such as spinach, carrots, cucumbers, and green beans.
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  Shuiyang Three Treasures

  Shuiyang Three Treasures is a dish featuring three main ingredients: tofu, eggs, and minced meat. Tofu cubes are mixed with beaten eggs and minced meat, then steamed or pan-fried until cooked.
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  Hibiscus Tea

  Hibiscus tea is made by steeping dried hibiscus flowers. First, place the hibiscus flowers in a teacup and pour boiling water over them. Once the flowers have fully opened, it is ready to drink.
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  Scholar's Fish Head

  A traditional Chinese dish featuring a large fish head simmered in chicken broth with tofu, ham, and mushrooms, resulting in a rich and savory flavor.
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  Fermented Tofu with Tongue Tip

  A traditional Huizhou dish made from fermented tofu, crispy on the outside and soft inside, often served with chili sauce or garlic dip.
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  Rice Dumplings with Wine Flavor

  Glutinous rice cakes are made from glutinous rice mixed with water to form a paste, steamed and shaped into cakes, then seasoned with yellow wine or rice wine for a fragrant flavor. They are typically cut into pieces or pressed into patties and pan-fried until golden brown on the outside while remaining soft inside.
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  Bao's Lucky Chicken

  A dish made with chicken and abalone, steamed to perfection for a tender and nutritious meal.

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