In order to promote the culture of Hui cuisine, the owners of a number of Hui restaurants in Shenzhen organized and participated in the Shenzhen Hui Merchants Catering Alliance, with participants including Song Hongyang, the founder of Zui Weng Pavilion, Xu Lu, the founder of Anhui Kitchen, Xiao Xueru, the founder of Anqing Taste, and Zhang Lin, the general manager of Jin Wanxiang's new Hui cuisine. Hui Yue Xuan is a Hui cuisine restaurant built by Shenzhen Huishang Catering Alliance at the end of 2017, and the owner Guan Yujun is one of the leaders of the catering alliance.
Hui Yue Xuan's chefs come from Hefei, Fuyang, Huaibei, Suzhou and other parts of Anhui, and they specialize in a variety of cuisines, not limited to traditional Hui cuisine. Since the owner is from northern Anhui, the restaurant has a large number of home-cooked dishes from northern Anhui. The taste of northern Anhui is more Central Plains, the staple food accounts for a large proportion of pasta, and the dishes have become different, in addition to Hui cuisine, there is more shadow of Huaiyang cuisine and Lu cuisine, the characteristics are not obvious, and they are more mixed and matched, so it is difficult to be self-contained. In Huaibei, there are more small shops on the street, such as Huainan beef soup, the ingredients used in cooking are also very simple, and a few simple stir-fried dishes can bring satisfaction to the hometown people.
All the ingredients of Hui Yuexuan are flown in from Huangshan, and in order to ensure the freshness of the ingredients, the chef will routinely check and select the ingredients every day. Hui Yue Xuan does not have a menu, all the dishes are arranged in the restaurant hall with raw materials, and diners can choose according to their preferences. The combination of dishes is quite flexible, diners can also choose their own ingredients and re-mix, and their favorite flavors can be communicated with the chef.
The specialty of the store is the pot chicken, also known as the chicken sticker, which is cooked together with the dead dough cake on the side of the pot while the chicken is cooked. In fact, this is a way to save trouble, the dead dough cake will not taste very good, unless it is immersed in the soup during the cooking process, otherwise you still have to dip it in the chicken soup when eating. The knife plate incense has been improved to have a slight hint of camphor, maintaining the salty aroma of the meat without being greasy. The scrambled eggs are fragrant, but the water is not very clean and slightly wet. Huangshan Shuangshi, stewed with stone chicken and stone fungus together, the soup is delicious and delicious, and the meat is tender and smooth. In addition to flour, the ingredients used in Hui Yuexuan include eggs, vegetables, bean sprouts, tomatoes, red peppers, fungus, etc., which are moderately concentrated and delicious.
Hui Yuexuan's service is warm and friendly, the store will take the initiative to ask about the needs of customers and provide advice on ordering, but the staff is not manpowered, and the proprietress is often involved in the service. The environment of the restaurant is very spacious, the decoration adopts the southern Anhui style, and you can see a huge Lingbi stone as soon as you enter the door, and the shape is very interesting. Unfortunately, Hui Yuexuan is too far away from the city, and there is no subway around, so it takes more than two hours to take the bus. However, according to the boss, Hui Yuexuan will open a branch in the urban area in the near future, so that more hometown people can eat hometown food.
