The Hui Shan Fang on Meihua Road has been insisting on making authentic Hui dishes for many years, and will not make too many improvements in taste, which is why Hui Shan Fang has a group of loyal customers.
Most of the chefs of Hui Shan Fang are from Huangshan, Anhui Province, and they are familiar with the various dishes in their hometown. The ingredients used in the Hui dining room are transported from Huangshan to ensure the original taste of the products. Stinky mandarin fish is their signature dish, which smells a little more stinky than other Hui restaurants, but it tastes very tender. Many people are curious about why stinky mandarin fish smells bad and tastes good, because stinky mandarin fish produces a large number of flavor substances during the fermentation process, including alcohols, aldehydes and short-chain fatty acids, which will form a unique flavor after they are mixed with seasoning substances. At the same time, the meat of the fish will be salted in brine and squeezed by the slate to remove part of the water, the meat is separated from the bones, and the meat is loosened along the texture to form a garlic clove, and the taste becomes very unique, hard and chewy.
The edamame tofu in the Hui dining room was changed from frying to deep-frying, which reduced the smell of the tofu and made it more acceptable to diners. Diners who are fond of smell can order Huangshan Shuangxiu, a platter of edamame tofu and stinky tofu, to experience the feeling of two smells in one. Hu Shi Yipin pot in Hui dining room is full of home-style taste, egg dumplings, quail eggs, fried tofu, broccoli, pork, etc. are placed in a pot, and the flavors of various dishes penetrate each other, simple and fragrant. However, it takes a little longer to make a pot, so diners have to be patient. For stir-fried dishes, scrambled eggs with stone ears and fried vermicelli from Jixi are recommended, which are authentic local flavors in southern Anhui. Stone ear chicken soup is also a dish not to be missed, it uses free-range chicken, stewed quite deliciously, and the chicken is also very crispy.
The Hui dining room is very large, with a total of three floors, and the largest private room can accommodate 15 people. The dining environment is clean and simple, and the table layout is not crowded. The waiters are hospitable, attentive and patiently available to answer any questions raised by diners. Overall, the dining experience was good.
