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Da Yong Hui Traditional Hubei Cuisine

地方菜 · ⭐ 4.3

No. 45 Zengguang Road, Comprehensive Building, 1st–2nd Floors (Located between Bai Shiqiao and Huayuan Bridge Metro Stations)

Dishes

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  Braised Local Chicken

  Home-style stewed native rooster is a traditional dish made by simmering diced chicken with ginger slices, green onions, and seasonings like soy sauce and cooking wine until the meat becomes tender and flavorful.
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  Huizhou Fermented Tofu

  Huizhou Mao Tofu is a traditional specialty dish from the Huizhou region of Anhui Province, China. Made primarily from tofu, it is fermented in a specific environment until a white mold grows on its surface. The tofu is then fried or braised to create a unique flavor. During preparation, natural microorganisms form a layer of white mycelium on the tofu's surface, giving it a distinctive taste.
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  Yonghui Stir-Fry

  Yonghui stir-fry is a dish made with pork, green pepper, red pepper, and onion. After marinating the pork slices, they are stir-fried together with vegetables and seasonings until cooked through.
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  Yonghui Signature Shrimp

  Yonghui's signature shrimp dish features fresh large shrimp marinated and deep-fried until crispy, then stir-fried with a special sauce. Main ingredients include fresh shrimp, scallions, ginger, garlic, and green/red peppers, offering a deliciously fragrant, tender, and crunchy texture.
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  Steamed Yellow Croaker with Ham

  Ham-steamed yellow croaker is a dish featuring fresh yellow croaker with ham slices, gently steamed. The cleaned fish is placed in a dish, topped with sliced ham, then steamed until done. Minimal seasoning is used to highlight the natural freshness of the fish and the savory aroma of the ham.
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  Pork Trotter and Chicken Claw Stew

  Pork trotters and chicken claws are slowly braised in a savory sauce with soy sauce, cooking wine, and spices, resulting in tender, gelatinous meat.
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  Braised Pork with Dried Bamboo Shoots

  Bamboo shoot braised pork is a dish made with pork belly and dried bamboo shoots. Pork belly is blanched to remove odor, then simmered with rehydrated bamboo shoots and seasonings like soy sauce, sugar, and cooking wine until tender.
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  Jixi One-Grade Pot

  Jixi One-Grade Pot is a dish made by stewing various ingredients, including pork belly, tofu, cabbage, vermicelli, mushrooms, and ham. Layer the ingredients in a clay pot, add broth or water, and simmer slowly to blend flavors.
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  Old Hen Chicken Soup with Fried Rice

  Old hen chicken soup with fried rice is a dish where seasoned rice is soaked in rich chicken broth, absorbing its essence. Main ingredients include old hen, rice, scallions, and ginger. First, the hen is simmered to make a flavorful broth, then the fried rice is briefly cooked in it.
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  Hu's Premium Pork

  Hu's First-Class Pork is a dish featuring pork belly. The meat is cut into pieces, blanched to remove odor, then simmered slowly with soy sauce, sugar, and cooking wine until tender. It is finished by reducing the sauce to give the meat a glossy surface. Some recipes add scallions, ginger, garlic, and star anise for enhanced flavor.
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  Tea-brined Tofu with Water Bamboo

  Tea-dried tofu with water celery is a dish made primarily from tea-dried tofu and water celery. The tofu is cubed, and the celery is cleaned and cut into segments, then stir-fried together. Typically, the tofu is briefly blanched to remove any odor before being cooked with the celery, seasoned appropriately to preserve the natural flavors.
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  Huángshān Stinky Mandarin Fish

  Huangshan stinky mandarin fish is made primarily from mandarin fish, which acquires a unique fermented aroma due to its special curing process. The fish is first cured for several days until it develops its distinctive flavor, then braised with seasonings such as chili peppers, ginger, and garlic.

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