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Chinese Calligraphy Building Fengya Xuan Chinese Restaurant

地方菜 · ⭐ 4.2

2nd Floor, China Calligraphy Building, No. 69, Kexue Avenue

Dishes

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  Eight Treasures Old Chicken Soup

  An herbal chicken soup made with old hen and eight precious ingredients, slow-cooked for rich flavor and nourishment.
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  Beef with Crown Mushroom

  A dish featuring tender beef slices stir-fried with crown mushrooms in a savory sauce, offering a rich umami flavor and smooth texture.
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  Taiping Lake Big Carp

  Fresh large carp from Taiping Lake, steamed with ginger, scallion, and garlic to preserve its natural flavor.
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  Suzhou Horse Hoof Flatbread

  A traditional flatbread from Suzhou, Anhui, made with flour, sesame, and lard, baked until crispy outside and soft inside.
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  Stir-Fried Rice with Surf Shrimp

  A dish of fresh shrimp stir-fried with fragrant rice, seasoned with garlic, ginger, and chili for a savory, satisfying bite.
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  Braised Cumin Root with Sauce

  Cumin root is blanched and braised in a savory sauce. Crisp and tender with a rich aroma, it offers a slightly sweet and savory taste, highlighting the distinct flavor of cumin.
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  Anhui North烙馍 with Suanzi

  A traditional snack from northern Anhui, made by rolling crispy fried dough sticks into thin wheat pancakes.
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  Braised Pork Belly

  Braised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
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  Bitter Melon Stir-Fried with Shredded Pork

  A classic Chinese dish featuring bitter melon and pork shreds, stir-fried for a fresh, slightly bitter taste and tender meat.
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  Fish Head Buddha's Delight

  Fish head Fugue Wall is made with fresh fish head as the main ingredient, combined with abalone, sea cucumber, bird's nest, and other seafood delicacies, carefully stewed using a slow-cooking method. All ingredients are slowly steamed in a bowl over high heat for an extended period, allowing them to blend fully and deliver a rich, aromatic flavor.
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  Huángshān Stinky Mandarin Fish

  Huangshan stinky mandarin fish is made primarily from mandarin fish, which acquires a unique fermented aroma due to its special curing process. The fish is first cured for several days until it develops its distinctive flavor, then braised with seasonings such as chili peppers, ginger, and garlic.

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