Hu Yun Ren Jia · Zhengzun Hui Cai (Mudan Yuan Dian)
地方菜 · ⭐ 4.6
Unit B105, First Floor, Building 33, No. 2 Huayuan Road
Dishes
Tai Ping Stone Pot Stinky TofuTai Ping stone pot stinky tofu is a dish made with stinky tofu as the main ingredient, combined with bean sprouts, greens, minced meat, and cooked in a heated stone pot. The fermented tofu is soft and tender, blending flavors with other ingredients when heated in the stone pot.
Stir-Fried Shredded Bamboo ShootsStir-fried shredded bamboo shoots is a Chinese dish made from fresh bamboo shoots. The peeled shoots are torn by hand into strips and quickly stir-fried with garlic, chili, and other seasonings. It's seasoned with oil and sauces like light soy sauce and salt to preserve the tender crunch of the bamboo shoots.
Mountain Delicacy Taro DumplingsMountain delicacy葛粉团子 is made from kudzu powder mixed with various mountain ingredients like mushrooms, bamboo shoots, and wood ear fungus, then steamed into a soft, elastic dumpling.
Huizhou Stinky CrawfishHuizhou stinky mandarin fish is made primarily from mandarin fish, which develops a unique fermented aroma due to its special pickling process. During cooking, it is seasoned with chili peppers, scallions, ginger, and garlic, then braised to create tender fish meat and rich, flavorful broth.
Huizhou-style Fermented TofuHuizhou-style fermented tofu is a traditional Anhui dish made from tofu that develops white mold after fermentation, then pan-fried or stewed. It's cooked until golden brown and seasoned with soy sauce, salt, scallions, and ginger.
Osmanthus Rice CakeGuìhuā Mǐgāo is a traditional sweet dessert made primarily from glutinous rice flour, mixed with sugar and water, then steamed. To prepare it, glutinous rice flour is combined with an appropriate amount of sugar, then warm water is added to form a paste. This mixture is poured into a mold and steamed until cooked through. Finally, dried osmanthus flowers or osmanthus honey are sprinkled on top to enhance the fragrance.
Special Sauce Pickled Radish SkinSpicy pickled radish skin made from radish peels, marinated and mixed with a savory sauce. Cut radish skins into strips or slices, salted to remove moisture, then mixed with soy sauce, sugar, vinegar, garlic, and chili for 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.
Fermented Mandarin FishStinky 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.
Mugwort Rice CakeMugwort rice cake is a traditional dessert made from glutinous rice flour and fresh mugwort leaves. After washing and blanching, the mugwort is mashed or blended into a paste, mixed with rice flour, and adjusted with water to form a batter, then steamed. The finished product is emerald green, soft and sticky, with a fragrant mugwort aroma.
Stewed Pork with Bamboo ShootsWenzheng bamboo shoot braised pork is a dish made primarily with pork belly and fresh bamboo shoots. Pork belly is blanched to remove odor, then simmered with bamboo shoots and seasonings like soy sauce, sugar, and cooking wine until tender.
Fried Tofu Skin with ChiliA classic Chinese home-style dish made by stir-frying tofu skin with green and red chili peppers, offering a savory and slightly spicy flavor.