Close

Huizhou Merchant Banquet·Li Yan·Hu Cai Yue Cai (Beiyuan Store)

地方菜 · ⭐ 4.9

No. 3 Tianrun Fuxi Avenue Courtyard

Dishes

• 

  Bagong Mountain Old Tofu

  Bagongshan old tofu is made from soybeans using traditional methods, resulting in a smooth and chewy texture. It's typically stir-fried with minced meat, scallions, and ginger, or simmered in broth to absorb rich flavors.
• 

  寻味徽鲜甲鱼

  寻味徽鲜甲鱼是一道经典的徽菜，选用鲜活甲鱼为主料，配以火腿、笋片、香菇等食材精心炖制而成。制作时先将甲鱼处理干净，焯水去腥，再与配料一同放入砂锅中，加入高汤和少许徽州特产料酒，用文火慢炖数小时，直至甲鱼肉质酥烂、汤汁浓白。成菜口感醇厚鲜美，甲鱼肉嫩滑入味，汤汁浓郁黏唇，充分体现了徽菜注重原汁原味、讲究火功的特点。
• 

  Huizhou-style Braised Goose

  Huizhou-style braised goose uses fresh goose meat with spices like star anise, cassia bark, bay leaves, and Sichuan pepper, plus soy sauce, yellow wine, and rock sugar, slowly stewed to perfection. The goose meat is firm and fully absorbs the rich braising flavors.
• 

  Huizhou Dabang Xiang

  Huizhou Dao Ban Xiang is a traditional Huizhou dish made primarily from pork belly, processed through marinating, air-drying, and steaming. The main ingredients include fresh pork belly, rice wine, soy sauce, and spices. The meat pieces are pressed tightly with a special wooden board (called 'Dao Ban') and air-dried for several days before being steamed until tender and fragrant.
• 

  Oil-Infused Chaohu Giant Shrimp

  Oil-infused Chaohu giant shrimp made with fresh shrimp, gently simmered in oil over low heat to absorb the rich aroma while maintaining a tender texture. Ginger slices and scallions are typically added to remove fishy smell and enhance flavor.
• 

  Glass-braised Pigeon

  Glass-braised squab is a dish featuring young pigeons as the main ingredient, characterized by its crispy skin and tender meat. During preparation, the squabs are marinated and then coated entirely with a special glass paste before being deep-fried until the skin turns golden and crunchy while the inner meat remains juicy and tender.
• 

  Crispy Glass-Braised Pigeon

  Glass-crisp skin squab is a dish featuring squab as its main ingredient. After marinating, the squab's skin is coated with a special crispy batter and then roasted. The finished dish has a crisp, transparent skin and tender, juicy meat, presenting a unique glass-like texture.
• 

  Stone Ear Chicken Soup

  Stone ear old hen soup is made primarily with stone ear and old hen. After blanching the old hen, it is cooked together with stone ear in a pot using clear water over low heat for several hours until the chicken becomes tender and the broth turns clear. Stone ear should be soaked beforehand to remove impurities, then simmered with the chicken to enhance the flavor.
• 

  禅林素鹅

  禅林素鹅是一道经典仿荤素菜，以腐皮为主要食材，包裹香菇、胡萝卜、木耳等时蔬切成的细丝，用酱油、糖、香油等调味后卷成卷，先蒸后煎或炸至外皮金黄酥脆。成品形似烧鹅，外皮香脆有嚼劲，内馅咸鲜软嫩，带有浓郁的豆香和酱香，口感层次丰富，是一道清爽不腻的寺院风味佳肴。
• 

  Marinated Smelly Mandarin Fish

  Marinated fresh mandarin fish is cured with salt, spices, and fermentation for several days, developing a unique flavor. It's then pan-fried or braised, yielding tender meat and rich taste through microbial fermentation.
• 

  Lotus-Scented Beef Ribs

  Lotus leaf-wrapped beef short ribs, a dish where marinated beef short ribs are steamed in fresh lotus leaves, absorbing the leaf's fragrance and becoming tender and flavorful.
• 

  Crispy No-Grease Roast Duck

  Crispy but not greasy roast duck is made from tender Peking ducks, carefully marinated and roasted. The whole duck has a bright red color, crispy skin and tender meat, paired with thin as a cicada's wing pancakes, scallion strips, and sweet bean sauce, creating a delicious blend of tradition and modernity.

Reviews