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Anhui Chicken Restaurant (Beihuan Road Branch)

地方菜 · ⭐ 3.3

No. 39, Bei Huan Road

Dishes

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  Rural Earth Pot Chicken

  A traditional Chinese dish made with chicken and vegetables cooked in an iron pot, known for its rustic flavor and hearty texture.
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  Salted Pork and Vegetable Rice Soup

  A hearty dish made with salted pork, vegetables, and rice, simmered together for a savory and comforting meal.
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  Salted Vegetable and Soybean Shredded Pork

  A classic home-style dish made with salted vegetables, soybeans, and pork shreds, stir-fried to perfection for a savory, satisfying meal.
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  Fried Stinky Tofu

  A Chinese snack made by frying fermented tofu until crispy outside and soft inside, often served with spicy sauce or garlic paste.
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  Yangzhou Tofu Noodles

  A classic Suzhou dish made from finely sliced tofu, simmered in broth with shrimp and ham, offering a delicate and savory flavor.
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  Board Duck Hot Pot

  A dish featuring cured duck as the main ingredient, slow-cooked with vegetables in a clay pot, resulting in tender meat and rich flavor.
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  Salted Water Prawn

  A dish made by boiling fresh prawns in salted water, preserving their natural flavor and tenderness.
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  Salted Edamame

  Salted boiled soybeans is a cold dish primarily made with fresh soybeans. The soybeans are blanched and then simmered with salt, star anise, cinnamon, and other spices, then cooled before serving. No complex seasonings are added during preparation, highlighting the fresh and tender texture of the soybeans.
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  Braised Small Yellow Croaker

  Red-braised small yellow croaker is a Chinese dish featuring small yellow croaker as the main ingredient. The fish is pan-fried until golden brown and then stewed with soy sauce, sugar, cooking wine, and ginger to infuse flavor and create a rich sauce.
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  Braised Mixed Sea Fish

  Red-braised sea fish is a Chinese dish featuring various seafood fishes like eel, yellow croaker, and Spanish mackerel, seasoned with scallions, ginger, garlic, soy sauce, sugar, and cooking wine. The fish are cleaned, pan-fried until golden, then simmered slowly with seasonings and water until flavorful.

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