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Huangshan Hotel (Wannianquan Road Branch)

地方菜 · ⭐ 4.0

No. 71 Wannianquan Road

Dishes

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  Chengkan Tofu with Fern

  Chengkan Mao Tofu is primarily made from fresh tofu, which undergoes a special fermentation process that causes fine, long hairs to grow on the surface of the tofu. When cooking, Mao Tofu is typically pan-fried until both sides are golden brown, resulting in a crispy exterior while maintaining the softness and freshness inside.
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  Anhui Old Hen Chicken Soup

  Anhui old hen soup is made with old hen as the main ingredient, combined with goji berries, red dates, and ginger slices, slowly simmered to create a clear broth with rich, delicious flavor.
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  Stir-fried Lotus Root Stems

  A quick stir-fry dish made with lotus root stems and vegetables, known for its crisp texture and fresh flavor.
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  Torn Stinky Tofu

  A specialty snack made by tearing fermented tofu by hand, deep-fried until crispy outside and tender inside, then mixed with chili sauce, garlic, and cilantro for a unique flavor.
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  Famous Stinky Catfish

  Signature stinky mandarin fish uses fresh mandarin fish, fermented to create a unique aroma, then stir-fried with scallions, ginger, garlic, chili, and seasonings. The fish is first marinated and fermented, then fried or pan-seared until crispy, finally simmered in a flavorful sauce.
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  Salted Duck

  Bǎng Yā is a cured duck dish made by salting, air-drying, or smoking the duck. It's seasoned with salt, spices, and seasonings, then dried or smoked to create a unique flavor.
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  Beef Hot Pot

  Beef hot pot is a dish featuring beef as the main ingredient, typically sliced and cooked with vegetables and mushrooms in a small hot pot. The beef is marinated first, then heated together with vegetables to preserve the original flavors.
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  White Pepper Eel丝

  Fresh eel is sliced into thin strips, marinated with white pepper, ginger, and scallions, then quickly stir-fried. The texture is tender and smooth, with a strong aroma of white pepper and a slightly spicy, sweet aftertaste.
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  Egg Flower Meatball Soup

  Made with minced pork forming small meatballs, boiled in hot water, then egg liquid is poured in to create a delicate egg flower. Seasoned and served warm. Light and savory with tender meatballs and smooth egg strands.

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