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Huipin Xuan Huangshan Private Cuisine

特色菜 · ⭐ 3.7

Nos. 101–103, Building C4, Landings Binhu Holiday Fengdan Garden Commercial Street, Zhongshan Road

Dishes

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  Huizhou Wooden Barrel Stinky Mandarin Fish

  A traditional Huizhou dish featuring fresh mandarin fish steamed in a wooden barrel with fermented flavor, resulting in tender meat and distinctive aroma.
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  Hui-style Stinky Mandarin Fish

  Huizhou-style stinky mandarin fish uses fresh mandarin fish, fermented to develop a unique aroma, then pan-fried until crispy and simmered with seasonings. Skillful control of heat and seasoning ensures tender meat and distinctive flavor.
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  Huizhou-style Flower Pork on Knife Board Fragrance

  Made from premium pork belly, marinated and sliced, then steamed on a special knife board. The meat has balanced fat and lean, with rich aroma and a tender texture that melts in the mouth, offering subtle salty and natural meat fragrance.
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  Wannan Flower Pork

  Wannan flower pork uses specially raised pork from Anhui's Wannan region, with balanced fat and lean, marinated and slowly stewed to achieve tender, fragrant meat — a signature dish of Huizhou cuisine.
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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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  Braised Stone Chicken

  A traditional Chinese dish made by braising stone chicken with soy sauce, sugar, and aromatics until tender and flavorful.
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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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  Huangshan Mao Tofu

  Huangshan Mao Tofu is a traditional Huizhou dish made primarily from tofu, which develops a layer of white fuzz after fermentation. To prepare it, the tofu is cut into pieces and pan-fried until golden brown on both sides, then served with a specially prepared sauce.

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