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Huayuan No.1 · Premium Anhui Cuisine (Park Branch)

地方菜 · ⭐ 4.5

Xingyouhui, L3-301, 302, 303

Dishes

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  Taibai Fish Head Soup

  A traditional Chinese soup made with fish head, tofu, and seasonings, known for its rich flavor and creamy broth.
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  Taibai Fish Head Soup (Huizhou First Course)

  Taibai Fish Head Soup is a traditional signature dish from the origin of Huizhou cuisine, featuring a fresh bighead carp head as the main ingredient. The fish head is pan-fried until golden on both sides, then boiled with hot water, and simmered with Huizhou specialty ham, winter bamboo shoots, and shiitake mushrooms. The soup is milky white and rich, with tender fish meat and a savory depth from the ham and mountain delicacies. This dish emphasizes heat control and the pursuit of original flavors, representing the essence of Huizhou stewed soups.
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  Free-Range Chicken with Bird's Eye Chilies

  Free-Range Chicken with Bird's Eye Chilies is a dish made primarily with free-range rooster and a generous amount of fresh bird's eye chilies. The main cooking method involves cutting the chicken into pieces, stir-frying with ginger and garlic, then adding the bird's eye chilies and seasonings (such as soy sauce and cooking wine). The dish is stir-fried evenly and simmered until the chicken is thoroughly cooked and flavorful. The finished dish has a bright red color, with firm and chewy chicken meat infused with the fresh spiciness of the chilies.
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  Dry Pot Cured Meat with Spring Bamboo Shoots

  Dry Pot Cured Meat with Spring Bamboo Shoots is a dish that combines fresh spring bamboo shoots with various cured meats (such as cured pork belly and Chinese sausage). Main ingredients include spring bamboo shoots, cured pork belly, Chinese sausage, garlic sprouts, and dried chili peppers. During preparation, the sliced cured meats are first stir-fried to render their fat, then blanched bamboo shoot slices are added and stir-fried together. The dish is finally served in a dry pot kept warm over low heat. The result features savory cured meats and crisp-tender bamboo shoots with a rich flavor.
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  Huizhou Stir-Fried Pork

  Huizhou stir-fried pork with green peppers is a dish featuring fatty pork and green peppers. Sliced pork is stir-fried to release oil, then green peppers are added and cooked evenly, seasoned and served.
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  Huizhou Ge Fen Yuan

  Huizhou Ge Fen Yuan is a specialty snack made primarily from kudzu powder, shaped into translucent round dumplings by steaming or boiling. It has a soft and smooth texture, often served with sweet syrup or fruit sauce.
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  Huaiyuan First-Class Pot

  A hearty stew combining pork belly, tofu, vermicelli, mushrooms, and greens, slowly simmered to create a rich and nourishing dish.
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  Huizhou Local Pig Pork

  Huizhou Local Pig Pork uses premium local pork belly, marinated in secret sauce and slowly stewed to achieve tender, rich flavor without greasiness.
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  Huixuan Drunken Chicken

  Huixuan Drunken Chicken features tender chicken marinated in yellow wine and seasonings, then slowly stewed to perfection for rich flavor.
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  Organic Baby Pumpkin

  Stir-fried organic baby pumpkin slices with garlic and olive oil, highlighting its natural sweetness and crisp texture.
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  Steamed Pumpkin with Raw Sauce

  Steamed pumpkin is a dish featuring pumpkin as the main ingredient. Pumpkin pieces are cooked with garlic, scallions, and seasonings in a pot with water over low heat until soft and flavorful.
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  Stone Ear and Stone Chicken Stew

  A traditional Chinese dish made with wild stone ear mushrooms and mountain chicken, slowly stewed in savory broth for rich flavor and tender texture.
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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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  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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  Beef Wrapped in Thin Pancakes

  Thinly sliced yellow beef wrapped in soft pancakes with scallions and herbs, served with a savory sauce.

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