Hui Yan Lou (Lei Street Store)
地方菜 · ⭐ 4.5
First and Second Floors, Building 12, Leijie Project, Ningguo South Road

Dishes
Wu Wang Tribute GooseA traditional dish made from premium goose meat, slow-cooked with spices and seasonings to create tender, flavorful meat.
Fermented Mandarin Fish from HuizhouStinky mandarin fish is a signature Huai cuisine dish, made by fermenting fresh mandarin fish with salt and spices, then pan-frying and stewing with soy sauce, sugar, and ginger.
Huai'an Lou Roast Lamb RibsPremium lamb ribs marinated in secret sauce and grilled over charcoal, resulting in a crispy exterior and tender, juicy meat.
Huai'an Restaurant Specialty Boiled PlatterA selection of ingredients such as braised beef, chicken wings, and tofu skin are slowly cooked in a secret sauce, resulting in a rich, flavorful dish with a glossy finish.
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 Ham and Tofu Skin Stir-fryA traditional Huizhou dish made with ham and tofu skin simmered in broth, offering a savory and delicate flavor.
Li Hongzhang's Mixed StewA hearty Chinese stew made with chicken, ham, shrimp, mushrooms, and bamboo shoots, simmered in broth for rich flavor.
Australian BeefAustralian beef uses premium cuts from Australia, typically marinated and then grilled or braised to preserve its natural flavor. Common dishes include black pepper beef stir-fry and charcoal-grilled steaks.
Tofu with Kudzu PowderA Chinese dish made by mixing kudzu powder with tofu and steaming it, resulting in a smooth and elastic texture, often served with a light sauce or broth.
Jinzhai Native PorkJinzhai native pork uses five-layer pork from free-range black pigs in Jinzhai, Anhui, marinated and slowly stewed to achieve tender, rich flavor without greasiness.