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Huidayou - Small Huizhou Cuisine (Yintai Center Branch)

地方菜 · ⭐ 4.5

Floor 7, Phase I, Intime Center

Dishes

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  Dongguan Old Goose Soup

  A traditional soup made from old goose, slowly simmered with ginger and scallions to create a clear, flavorful broth rich in nutrients.
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  Anqing Steamed Buns

  Anqing Steamed Buns are a traditional snack from Anqing, Anhui, made with pork filling and ingredients like century egg and shrimp, wrapped in thin dough and steamed to perfection—delicate skin, rich broth, and savory flavor.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Xiao Chao Rou

  A classic Huizhou dish featuring stir-fried pork belly and green peppers, seasoned with garlic and chili for a rich, spicy flavor.
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  Sà Huǒ Chòu Guì Yú

  A dish featuring fresh mandarin fish marinated, deep-fried until crispy, and topped with a distinctive stinky tofu sauce and cilantro, offering a unique blend of textures and flavors.
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  Cao Cao Chicken

  A traditional Chinese dish made with chicken marinated in a savory-sweet sauce and served chilled, often enjoyed as a refreshing appetizer or side dish.
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  Oil渣 Braised Napa Cabbage

  A traditional Chinese dish made by stir-frying napa cabbage with pork cracklings, resulting in a savory and satisfying flavor.
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  Kelp Soybean Pork Rib Soup

  A nourishing soup made with pork ribs, kelp, and soybeans, slowly simmered to blend flavors and nutrients.
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  Clam with Garlic Noodles in Clay Pot

  Clay pot garlic rice noodles with shrimp uses fresh shrimp and rice noodles. Soak noodles, place in clay pot, add cleaned shrimp and garlic, ginger, scallions, then simmer gently until shrimp are cooked through and noodles absorb the flavorful broth.
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  Crispy Eggplant

  Crispy eggplant is a dish made primarily with eggplant, sliced or cut into strips, then fried or pan-fried to create a crispy outer layer while keeping the inside soft and tender. It's typically seasoned with soy sauce, garlic, and green onions, and sometimes coated in starch or batter for extra crunch.
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  Crispy Lotus Root Strips

  Crispy Lotus Root Strips is a dish primarily made from fresh lotus root. The lotus root is peeled, cut into uniform strips, washed, and drained, then coated in a batter made from flour, starch, and seasonings (such as salt and pepper). The strips are then deep-fried in hot oil until the exterior is golden and crispy, while the interior remains tender and slightly crisp. The finished dish features a fragrant, golden crust with a sweet and tender lotus root inside. It is commonly served with pepper salt or a sweet and sour sauce.
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  Huangshan Stir-Fry

  A local stir-fry dish from Huangshan featuring mountain bamboo shoots, cured pork, green peppers, and wood ear mushrooms, quickly cooked over high heat for a fresh, savory taste.

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