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Xizuan Huicuisine Restaurant

地方菜 · ⭐ 3.6

No. 2, Kangle West Street

Dishes

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  六安风干羊肉锅

  六安风干羊肉锅以新鲜羊肉经风干处理后，与多种香料一同炖煮而成。主要食材包括风干羊肉、土豆、胡萝卜、洋葱等配菜，辅以姜片、八角、桂皮等调味料，慢火熬制至肉质软烂，汤汁浓郁。
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  Beef Hot Pot

  Beef stew is made with beef as the main ingredient, combined with vegetables like potatoes, carrots, and onions. It's cooked slowly with water or broth until tender and flavorful. Beef is first blanched to remove odor, then simmered with seasonings.
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  Stewed Bull Penis with Chicken Kidneys

  A traditional Chinese dish featuring bull penis and chicken kidneys simmered in savory sauce, known for its rich flavor and nourishing properties.
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  Dog Meat Hot Pot

  A traditional dish made by stewing dog meat with spices and vegetables, resulting in tender, flavorful meat.
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  Feixi Old Hen Chicken Soup

  Féxi Old Hen Chicken Soup is made with old hens, a specialty of Féxi, and supplemented with nourishing ingredients such as goji berries and red dates. After long simmering, the soup turns golden yellow, the chicken becomes tender, and the broth is rich and flavorful, offering abundant nutrition.
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  West Lake Beef Soup

  West Lake Beef Soup is a traditional soup made primarily with beef, tofu, and mushrooms. The preparation involves mincing the beef, marinating it with seasonings, then combining it with chopped tofu and mushrooms in a pot. Add broth or water, simmer until thickened, then pour in beaten eggs and garnish with cilantro.
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  Tomato and Pork Ball Pot

  A hearty dish made with fresh tomatoes and pork meatballs, simmered together to create a rich, tangy sauce perfect for rice.
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  Fried Tofu Stick Braised Pork

  A Chinese home-style dish made by slow-cooking fried tofu sticks and pork belly until tender, resulting in a rich, savory flavor.
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  Braised Spare Ribs with Abalone

  A Chinese dish featuring abalone and pork ribs braised in a savory sauce, resulting in tender meat and rich flavor.
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  Huangshan Stinky Guilin Fish

  Huangshan Stinky Mandarin Fish is made primarily from fresh mandarin fish, which is marinated and fermented to develop a distinctive aroma. The fish is then pan-fried until the skin is crispy and simmered with seasonings. The unique flavor of the fish is achieved through microbial fermentation during the preparation process.

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