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Huai Wei Da Ban (Jia Xian Qiao Dian)

地方菜 · ⭐ 4.6

Room 102, Floor 1, Building 89, No. 10, Jiu Xian Qiao Road (Banquet hall accommodates 50–140 guests; full audio, LED screen equipment available)

Dishes

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  Huizhou Dabang Xiang

  Huizhou Dao Ban Xiang is a traditional Huai cuisine dish featuring pork belly and salted cured meat. Sliced pork belly is steamed with the salted meat on bamboo or wooden boards, slowly cooked over water until tender and fragrant. Minimal seasoning is used to highlight the natural flavors of the ingredients.
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  Huizhou Fermented Tofu

  Huizhou Mao Tofu is a traditional dish from the Huizhou region of Anhui Province, made by fermenting tofu in a specific environment until white mold grows on its surface, then frying or braising it. Natural molds create a layer of white mycelium, giving it a unique flavor.
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  Huizhou Stinky Crawfish

  Huizhou stinky mandarin fish is made from fresh mandarin fish, fermented after salting and seasoning, then pan-fried in hot oil and braised with a savory sauce.
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  Wuwei Board Duck

  Wuwei board duck is a traditional specialty from Wuhu City, Anhui Province, made by curing, air-drying, and stewing ducks. Local high-quality麻鸭 are marinated with salt, spices, and seasonings, then hung to dry until firm, finally slowly cooked to achieve rich flavor and tender texture.
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  Jiangnan Braised Freshness

  Jiangnan Yanduxian is a soup made primarily with salted pork, fresh pork, and bamboo shoots. First, the salted and fresh pork are blanched to remove odor, then simmered slowly with spring bamboo shoots until the meat is tender and the broth clear and flavorful.
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  Jiangnan Yandu Xian

  Jiangnan Yandu Xian is a traditional soup dish from the Jiangnan region, mainly made with fresh vegetables, dried bamboo shoots, and meat. The ingredients are cooked in a clay pot over low heat, preserving their original flavors and resulting in a deliciously fresh taste.
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  Beef Broth Clay Pot Rice

  Beef Broth Clay Pot Rice is a Chinese dish made with beef broth as the base, combined with rice and side ingredients. The main ingredients include beef, rice, and vegetables, and the rice absorbs the rich meaty flavor through stewing.
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  Anhui Old Hen Chicken Soup

  Anhui-style old hen soup made with old hen, goji berries, red dates, and ginger, slowly simmered for a clear broth and rich flavor.
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  Hu Shi's Premium Hot Pot

  Hu Shi's premium pot is a dish made by stewing various ingredients such as pork belly, tofu, cabbage, vermicelli, mushrooms, and ham in layers in a clay pot with broth or water until fully cooked, allowing the flavors to blend harmoniously.
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  Mugwort Rice Cake

  Mugwort rice cake is a traditional dessert made from glutinous rice flour and fresh mugwort leaves. The leaves are cleaned, blanched, and mashed or blended into a paste, then mixed with rice flour, water, and steamed until soft and green.
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  Tea Tree Mushroom and Tofu Skin Stir-fry

  A Chinese vegetarian dish made with tea tree mushrooms and dried tofu, stir-fried to bring out their savory flavors.
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  Grass-fired Flatbread

  Cao Lu baked flatbread is a traditional dough food made from flour and water, fermented, rolled into round sheets, and baked in a grass-fired oven. Main ingredients include flour, water, and oil, sometimes with sesame for aroma. The high heat of the grass oven creates a crispy exterior and soft interior with a golden surface.
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  Braised Beef Shank with Radish

  Radish stew with beef brisket is a slow-cooked dish using beef brisket and white radish. After blanching the beef to remove odor, it's simmered with ginger slices and green onions in water and seasonings until tender, then white radish chunks are added and cooked until flavorful and the broth thickens.
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  Sizzling Shiitake Mushroom

  Sizzling enoki mushrooms are cooked on a hot iron plate, releasing a rich aroma. Fresh mushrooms are sliced or used whole, lightly seasoned with garlic, scallions, and seasonings to preserve their tender texture.

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