Dao Wanxi · Lu'an Local Cuisine
农家菜 · ⭐ 4.6
Shop Nos. 109-2, 111, 112, and 112-2, Zone A-1, Huadi Xinjie, Wangjiang West Road
Dishes
Panax Notoginseng with Dried Tofu and Braised PorkPanax Notoginseng with Dried Tofu and Braised Pork is a traditional Chinese dish. Main ingredients include pork belly, dried white tofu, and Panax notoginseng powder. The pork belly is cut into pieces and blanched, while the dried tofu is sliced. Rock sugar is caramelized in oil, then the pork is added and stir-fried to color. Ginger, scallions, cooking wine, and soy sauce are added. Water is poured in, followed by dried tofu and notoginseng powder. The dish is simmered over low heat until the pork is tender and the sauce thickens.
Yejie Dried Lamb Hot PotA hearty dish featuring dried lamb and vegetables, slowly simmered to create a rich, savory flavor.
Stir-Fried Pumpkin StripsA stir-fried dish made from thin strips of fresh pumpkin, quickly cooked with garlic and chili for a savory, light flavor.
Stir-fried Blood TofuStir-fried Blood Tofu is a quick dish featuring blood tofu made from fresh pig or duck blood as the main ingredient. The blood tofu is cut into cubes or slices and stir-fried rapidly with ingredients like garlic sprouts, scallions, chili peppers, ginger, and garlic. The aromatics are first sautéed until fragrant, then the blood tofu is added and quickly tossed. It is seasoned simply with soy sauce, salt, and cooking wine, and may be lightly thickened with a starch slurry before serving. The dish has a tender, smooth texture with a unique elasticity and a savory, aromatic flavor from the seasonings.
Meishan Reservoir Fish HeadMeishan Reservoir Fish Head is a dish featuring a fresh bighead carp head sourced from the reservoir. Main ingredients include a cleaned whole fish head, scallions, ginger, garlic, dried chili peppers, cooking wine, and soy sauce. The basic method involves marinating the fish head briefly with cooking wine and salt. Oil is heated in a wok, then scallions, ginger, garlic, and dried chilies are stir-fried until fragrant. The fish head is added and pan-fried until slightly golden on both sides. An appropriate amount of water and soy sauce are added, brought to a boil, then simmered over medium-low heat for about 20 minutes to allow the flavors to penetrate and the broth to become rich. Finally, it can be garnished with chopped scallions or cilantro. The finished dish has tender fish meat and a savory, thick broth.
Maotanchang Mugwort CakeMaotanchang Mugwort Cake is a traditional snack from Lu'an, Anhui. It is made primarily from fresh mugwort leaves, glutinous rice flour, and cured pork. The mugwort is blanched, chopped, and mixed with glutinous rice flour to form a dough. It is often filled with diced cured pork, shaped into flat round cakes, and pan-fried until golden brown on both sides. The result is a crispy exterior with a soft, chewy interior, featuring the distinctive aroma of mugwort and the savory flavor of cured pork.
Reservoir Fish Hot PotFresh reservoir fish is simmered with tofu, vermicelli, and cabbage in a clay pot, creating a rich, savory broth and tender fish meat.
Steamed Sea BassSteamed sea bass is a dish made with fresh sea bass, seasoned with ginger slices and scallions, and steamed to perfection. Clean the fish, score both sides, place in a dish, add ginger and scallions, steam until cooked through, then drizzle with hot oil and soy sauce.
Beef Three Delicacies Hot PotA hot pot dish featuring beef, tripe, and beef tendons, simmered in a savory broth for rich flavor and tender texture.
Tomato and Pork Ball SoupA comforting soup made with fresh tomatoes and pork balls, simmered in water until tender. The dish offers a balanced sweet and sour flavor with rich meaty texture.
Stir-fried Tofu with Green PepperA classic Chinese home-style dish featuring fried tofu and green peppers, offering a savory and slightly spicy flavor.