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Huaiwei Local Cuisine Restaurant

江浙菜 · ⭐ 3.6

No. 791-14, Yingtian Street

Dishes

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  Three-Cup Chicken

  Three-cup chicken is a dish made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. During cooking, the chicken is first cut into pieces and marinated, then combined with sesame oil, rice wine, and light soy sauce, slowly simmered until the chicken is fully cooked and infused with flavor, and finally reduced to coat the ingredients thoroughly.
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  Braised Tofu Vermicelli

  Da Zhu Gan Si is a dish primarily made with tofu skin, where the tofu is sliced into fine threads, blanched, and then simmered slowly in a rich broth with ingredients such as ham, chicken breast, shrimp, and mushrooms. The preparation emphasizes precise heat control and a flavorful broth, allowing the tofu threads to fully absorb the aromas of the accompanying ingredients.
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  Pingqiao Tofu

  Pingqiao Tofu is made primarily from soft tofu, combined with chicken, mushrooms, and cilantro, and cooked by stewing. The tofu is cut into cubes and simmered with the ingredients until fully flavored, then the sauce is reduced to create a fresh, delicate taste.
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  Braised Pork Trotter in Clear Soup

  A dish made by slowly simmering pork trotters in clear broth with ginger and scallions, resulting in tender meat and a light, savory flavor.
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  Salted Goose

  A traditional Chinese dish made by boiling goose meat in salted water with spices, resulting in tender and savory meat often served cold.
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  Braised Softshell Turtle

  Braised turtle is a traditional dish with turtle as the main ingredient. After the turtle is slaughtered and cleaned, it is cut into pieces, then stir-fried and braised with soy sauce, sugar, cooking wine, and other seasonings. The dish has a bright red color and rich, flavorful broth.
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  Bulrush Vegetable

  Bulrush vegetable is made from the tender stems of the cattail plant, commonly stir-fried or used in soups for a fresh, delicate flavor.
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  Soft Eel Stir-Fry

  Soft-braised eel is a dish featuring eel as the main ingredient. The eel is deboned, sliced into细条, blanched in boiling water, then stir-fried with garlic in hot oil. Finally, it's thickened with a sauce to coat the eel strips, resulting in a smooth and tender texture.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Stir-fried Leek with Eel

  A classic Chinese dish featuring fresh leeks and eel stir-fried quickly for a savory, aromatic flavor.

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