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Yang Ji Xing Smelly Mandarin Fish (Northwest Wang Wanxiang Hui Store)

地方菜 · ⭐ 4.8

Northwest Wang Omniverse Mall

Dishes

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  18-Second Stir-Fried Pig Liver

  Liver slices marinated with rice wine and soy sauce, quickly stir-fried with green peppers and onions in under 18 seconds to keep the liver tender.
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  Braised Eggplant with Spiced Pork Minced

  Eggplant slices stir-fried with minced meat and seasoned with fermented soybean paste, absorbing the rich flavors of both meat and sauce, resulting in a soft and savory dish.
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  Stir-Fried Wild Bamboo Shoots from Dabie Mountains

  A dish featuring wild bamboo shoots stir-fried with pork or cured meat, garlic, and ginger. Wild shoots are blanched to remove bitterness, then quickly stir-fried to retain their crisp tenderness.
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  安徽小炒

  安徽小炒是一道以猪肉、青椒、红椒、洋葱等为主要食材的炒菜，先将肉切片腌制后与蔬菜一同翻炒，加入适量调味料，炒至熟透即可。
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  Stir-fried Wild Bamboo Shoots from Dabie Mountains

  Stir-fried Wild Bamboo Shoots from Dabie Mountain is a dish primarily made with wild bamboo shoots harvested from the Dabie Mountain region. The wild shoots are cleaned, sliced or cut into segments, and quickly stir-fried with辅料 such as minced garlic and chili peppers. The cooking process emphasizes precise heat control to preserve the crisp and tender texture of the wild bamboo shoots.
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  Sour Spicy Chicken Offal Stir-fry

  A spicy and sour stir-fry dish made with chicken offal, garlic, chili, and ginger, known for its bold flavor and quick preparation.
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  Huizhou Old Lane Stinky Tofu

  Huizhou Old Lane Stinky Tofu is a specialty snack made from soybeans through fermentation. It has a golden color, crispy surface, and soft interior, with a unique fermented aroma.
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  Signature Tofu

  Signature Mao Tofu is a traditional dish made from soft tofu through a special fermentation process. Its surface is covered with fine white mycelium, with a fresh and delicate texture and unique flavor.
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  Yang Ji Xing Stinky Crawfish

  Stinky mandarin fish is made from fresh mandarin fish, cured and fermented before cooking. The fish is marinated with salt and spices for several days to develop its unique flavor, then pan-fried in hot oil, simmered in a seasoned sauce, and finally garnished with scallions, ginger, and garlic.
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  Oil-Fried Roasted Flatbread

  Oil-sprinkled baked flatbread is made from flour with a flaky filling of oil and flour. The dough is kneaded, divided, rolled, wrapped around the oil filling, rolled out, shaped into a round饼, then baked until golden and crispy.
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  Huainan Fresh Beef Soup

  Huainan Fresh Beef Soup is made with fresh beef, vegetables, and seasonings simmered slowly. The soup is clear, the meat is tender, and it has a rich meaty flavor.
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  Wannan Joy Dumplings with Local Pork

  Anhui Southern Joy Cake with Native Pork is a dish primarily made with native pork, paired with specially prepared joy cakes. After marinating, the native pork is steamed together with the joy cakes, resulting in tender meat and soft, flavorful cakes that absorb the pork aroma. The cooking process emphasizes precise heat control to ensure the meat remains juicy and the cakes stay fluffy.
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  Stewed Chicken with Broad Beans from Southern Anhui

  Wannan hairy crab with chicken is a dish featuring chicken and soybeans. Chicken pieces are stewed with soybeans, seasoned and slowly braised to make the meat flavorful and the beans tender.
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  Classic Braised Stinky Mandarin Fish

  Stinky mandarin fish is made by salting and fermenting fresh mandarin fish, then braising it with seasonings such as soy sauce, sugar, and cooking wine. The main ingredients are mandarin fish and seasonings. During preparation, the fish is marinated to develop a unique flavor, followed by stewing to make the flesh flavorful and tender.
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  Jixi-style Pickled Cabbage Stir-fried Beef

  This dish features beef as the main ingredient, stir-fried with pickled cabbage. Beef slices are marinated and cooked with chopped pickled cabbage, allowing the beef to absorb the tangy aroma for a rich flavor.
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  Old Alley Stinky Tofu

  Old alley stinky tofu is made primarily from tofu, which is fermented specially to create a unique flavor. The outer skin is crispy while the inside remains tender, and it's served with a specially crafted sauce that enhances its distinctive taste.
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  Hu Shi's Premium Hot Pot

  Hu Shi's Premium Pot is primarily made with pork, chicken, duck, beef, tofu, winter bamboo shoots, dried scallops, and other ingredients, simmered together to blend all the flavors into one pot.
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  Wuhu-style Red-skinned Duck

  Wuhu-style red-skinned duck is made from duck, marinated and roasted in a hanging oven to achieve a reddish-brown skin, crispy outside and tender inside. It's seasoned with various spices and cooked using a special technique.
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  Pickled Vegetable Stir-fried Beef (Tonglong)

  Pickled Vegetable Stir-fried Beef (Tonglong) is a Chinese dish made with pickled vegetables and beef. The beef is selected from the Tonglong cut, which is tender and cooked quickly with pickled vegetables to preserve the original flavor.
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  Huangshan Intangible Heritage Fresh Chili Stinky Mandarin Fish

  Huangshan Intangible Cultural Heritage Fresh Chili Stinky Mandarin Fish features fresh mandarin fish marinated and fermented traditionally, then cooked with fresh chili. The fish develops a unique aroma and pairs with the spicy fragrance of chili for a rich taste.

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