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Huainan Asong · Earth Pot Softshell Turtle (Huafu Junyuan Store)

小吃快餐 · ⭐ 3.8

Kongtang Branch Road, No. 171 Huafu Junyuan

Dishes

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  Spicy Tofu Skin Salad

  A refreshing cold dish made by tossing sliced tofu skin with vegetables and a spicy dressing, commonly served as a side or light meal.
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  Stove-pot Turtle

  A Chinese dish featuring fresh turtle cooked in a cast-iron pot with potatoes and tofu, resulting in a rich and savory flavor.
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  Crispy Pan-Fried Flatbread

  A dish made by frying a flatbread with meat or vegetables in a cast-iron pot. The dough is made from flour, water, and salt, rolled into rounds and cooked until golden and crispy on the bottom, soft on top. Common ingredients include pork, cabbage, scallions, and ginger, which infuse the bread with rich flavors.
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  Napa cabbage

  Napa cabbage is a common vegetable widely loved for its tender texture and nutritional value. When preparing it, the cabbage is usually washed and cut into segments, and can be stir-fried, simmered, or made into soups. Seasonings can be added according to taste during cooking.
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  Mixed Blanched Vegetable Platter

  A platter of mixed vegetables quickly blanched in boiling water and served with a savory dressing. Fresh, crisp, and healthy.
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  Softshell Turtle with Bull Penis Stew

  A dish made with softshell turtle and beef tendons, cleaned, blanched to remove odor, then stewed with葱姜蒜 and cooking wine until tender and flavorful.
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  Softshell Turtle and Eel Stew

  A dish featuring softshell turtle and eel braised together in a savory sauce, known for its rich flavor and tender texture.
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  Anhui North Earth Pot Chicken

  Anbei Earth Pot Chicken is a dish primarily made with chicken, typically using native chickens or Sanhuang chickens, combined with side ingredients such as potatoes, vermicelli, and green peppers. The cooking process begins by blanching the chicken to remove any fishy odor, then simmering it together with seasonings in an iron pot. Finally, the side ingredients are added and stewed until fully cooked, allowing the chicken to absorb the flavors and the broth to become rich and aromatic.

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