Huizhou Yipin Pot
Layers of ingredients simmer in a clay pot, yielding a rich broth. The harmony of meat and vegetables embodies Huizhou cuisine, a heartwarming winter dish.
Huo Hong Yu (Smoked Fish)
A classic Anhui dish, Huo Hong Yu is known for its unique smoky flavor from traditional smoking process. The fish is crispy outside, tender inside, with a beautiful reddish-brown color.
Stone Ear Chicken Stew
A nourishing stew with rare stone ear fungus and tender chicken, slow-cooked to perfection. The broth is clear yet flavorful, chicken falls off the bone, and stone ear offers a unique crunchy-soft texture.
Huangshan Braised Pigeon
A classic Anhui dish: pigeon braised with ham and shiitake mushrooms. Clear soup, tender meat, nourishing and utterly satisfying.
Gong Cai (Cold Dried Mustard Stem Salad)
Gong Cai is a special ingredient from Anhui, China. Its crunchy texture pairs perfectly with sesame oil and vinegar, creating a tangy and refreshing cold dish.
Fuyang Chahua Beef Soup
A steaming bowl of Fuyang Chahua Beef Soup with milky white broth, tender beef, silky vermicelli and tofu skin, hearty and warming.
Huainan Beef Soup
A nourishing beef soup from Huainan, Anhui, featuring tender beef, mung bean noodles, and tofu skin in a rich broth, garnished with cilantro and chili oil.
Huangshan Braised Pigeon
Huangshan Braised Pigeon is a classic Anhui dish, braised with ham and shiitake mushrooms, with clear and flavorful broth, tender pigeon meat, nourishing and memorable.