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Anhui Cuisine Small Restaurant

地方菜 · ⭐ 3.5

Rooms 104 and 105, No. 71 Sajia Bay

Dishes

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  Stove Pot Chicken

  Stewed chicken in a clay pot is a dish primarily made with chicken, cooked with various spices and seasonal vegetables. Its distinctive feature lies in the use of a specially designed clay pot that ensures even heating, preserving the tender texture of the chicken. During cooking, flatbread is placed around the edge of the pot and steamed together, resulting in a crispy top and chewy bottom that absorbs the rich broth, creating a deliciously flavorful dish.
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  Nanjing Double Stinky Pot

  A traditional Nanjing dish featuring stinky tofu and stinky amaranth, simmered with pork belly and mushrooms for a rich, distinctive flavor.
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  Leek-flavored Pork Loin Slices

  Leek-flavored pork kidney slices is a dish made with pork kidneys and leeks. The kidneys are sliced, cleaned to remove odor, then quickly stir-fried with chopped leeks to keep the meat tender and the leeks fragrant.
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  Stir-fried Pork Shreds with Celery and Tofu Skin

  A classic Chinese home-style dish featuring tender pork shreds stir-fried with fragrant celery and seasoned tofu skin.
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  Fish Roe with Fish Bladder

  Fish roe stewed with fish bladder is a dish featuring fish roe and fish bladder, both cleaned and simmered together with water and seasonings until flavorful. The dish has a bright color and rich texture.
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  Spicy Tofu

  Spicy tofu is a dish made primarily from soft tofu, seasoned with fermented broad bean paste, chili peppers, Sichuan peppercorns, and other spices. The tofu is cut into cubes, blanched, then stewed together with the sautéed seasonings to allow the tofu to absorb the spicy and numbing flavors.

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