Huishan Yinyuan (Beiyuan Branch)
地方菜 · ⭐ 4.1
Ground-floor Commercial Unit, Building 20, Yingqiu Yuan, South Hongjunying Road, Laiguangying Town (Huishanyuan Beiyuan Branch)
Dishes
Spicy Cauliflower in Hot PotDry Pot Cauliflower is a home-style dish primarily made with fresh cauliflower, pork belly, and dried chilies. The preparation typically involves stir-frying pork belly until slightly golden, then adding minced garlic and dried chilies to release aroma, followed by stir-frying the cauliflower until just cooked through. Finally, seasonings are added and the dish is stir-fried evenly.
Huizhou Braised AssortmentHuizhou braised dish platter features various ingredients like pork belly, eggs, tofu, chicken feet, and duck gizzards, slowly simmered in a seasoned broth to absorb rich flavors.
Huizhou Fermented TofuHuizhou 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.
Huizhou Stinky CrawfishHuizhou stinky mandarin fish is made primarily from mandarin fish, which develops a unique fermented aroma due to its special pickling process. During cooking, it is seasoned with chili peppers, scallions, ginger, and garlic, then braised to create tender fish meat and rich, flavorful broth.
Signature Baked ShrimpFresh shrimp baked with garlic, butter, and cheese for a rich, savory flavor.
Anhui-style Braised Pork BellyAnhui-style braised pork belly is primarily made with fatty pork belly, which is first blanched and then simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, cinnamon, and other seasonings until the meat becomes tender and glossy red. The cooking process emphasizes precise heat control to allow the pork pieces to fully absorb the flavorful sauce.
皖南鲍鱼花猪肉皖南鲍鱼花猪肉是一道融合山珍与家畜风味的徽菜佳肴。选用皖南山区散养的黑猪五花肉与优质鲍鱼为主料，猪肉经焯水、煸炒出油后，加入鲍鱼、黄酒、酱油、冰糖及八角、桂皮等香料慢火炖煮至肉质酥烂、鲍鱼鲜嫩。成品色泽红亮，猪肉肥而不腻、入口即化，鲍鱼弹牙鲜美，汤汁浓郁醇厚，咸鲜中带着微甜，充分体现了徽菜重油重色、讲究火功的特点。- Braised Lamb with Mongolian FlavorRed-braised lamb from the grasslands, made with fresh lamb, onions, ginger, garlic, soy sauce, cooking wine, star anise, and cinnamon, slowly stewed until tender with rich broth.
Hu Shi's Premium Hot PotHu 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.
Fried Rice CrispsFried rice crackers are a traditional Chinese snack made from rice, deep-fried to achieve a golden color and crispy texture. They are commonly served as a side dish or snack. The preparation is simple: press cooked rice into blocks, slice them thinly, then fry in hot oil until golden and crunchy.- Stir-Fried Bamboo Shoot StripsWenzheng dried bamboo shoot strips is a dish primarily made with dried bamboo shoot strips, combined with pork strips and green pepper strips. After blanching, it's stir-fried with seasonings. First, soak and slice the dried bamboo shoots, then stir-fry with meat and vegetable strips, season, and serve.
Plum Pork RibsQingmei pork ribs is a dish featuring pork ribs braised or marinated with green plums. After blanching, the ribs are simmered with green plums and seasonings to absorb their tangy aroma, resulting in tender, refreshingly sour meat.
Chicken SoupA soup made primarily with chicken, cooked slowly in water or broth with ginger slices and green onions. Add goji berries, red dates, or yam for richer flavor.
Prosperity in HeadHongyun Dangtou is a traditional delicacy primarily made from pork head meat, carefully prepared to yield tender meat and an aromatic flavor. The preparation involves cleaning the pork head, slow stewing, and seasoning, resulting in a dish with a bright red color and a shape resembling 'Hongyun Dangtou' (literally 'Good Fortune on Top').
黄山非遗手工豆干黄山非遗手工豆干是徽州传统名产，选用优质黄豆和黄山泉水，经浸泡、磨浆、煮浆、点卤、压榨、卤制等十余道古法工序精制而成。成品色泽酱红油亮，质地紧实有嚼劲，豆香浓郁醇厚，卤汁渗透均匀，咸鲜中带着微甜和淡淡五香，口感层次丰富。可冷食佐酒，也可与肉类同烧或炒制，是徽菜中极具代表性的素食佳品。