Yinshi · Gaoxin Li
地方菜 · ⭐ 3.9
Room 101, Building 3, Guochuang Science and Technology Park, No. 10 Tianzhi Road & Wangjiang West Road
Dragon Mate tips
If you are traveling in China to visit Hefei, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Room 101, Building 3, Guochuang Science and Technology Park, No. 10 Tianzhi Road & Wangjiang West Road. It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Fennel Water Chestnut Salad, Cantonese Hundred-Grass Goose, Steamed Sea Bass.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Hefei
- Category: 地方菜
- Rating: 3.9
- Address: Room 101, Building 3, Guochuang Science and Technology Park, No. 10 Tianzhi Road & Wangjiang West Road
- Popular dishes: Fennel Water Chestnut Salad, Cantonese Hundred-Grass Goose, Steamed Sea Bass, Clay Pot Fish Head from Taiping Lake, Modian Tofu Stewed with Earth Vermicelli
China trip · China travel
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Dishes
Fennel Water Chestnut SaladA refreshing salad made with water chestnuts and fennel, lightly dressed with vinegar and sugar for a subtle sweet and aromatic flavor.
Cantonese Hundred-Grass GooseCantonese Hundred-Grass Goose is made from high-quality goose meat marinated with various Chinese herbs and spices, then slowly stewed. Main ingredients include goose meat, tangerine peel, star anise, cassia bark, and bay leaves. The dish features tender texture and rich aroma, with a distinctive medicinal flavor.
Steamed Sea BassSteamed sea bass is a dish made with fresh sea bass, seasoned with ginger slices and scallions, and steamed to perfection. Clean the fish, score both sides, place in a dish, add ginger and scallions, steam until cooked through, then drizzle with hot oil and soy sauce.
Clay Pot Fish Head from Taiping LakeFresh fish head from Taiping Lake is slowly stewed in a clay pot with ginger, scallions, garlic, and doubanjiang. The broth turns milky white, the fish meat tender, and the flavor rich with a distinctive freshwater lake taste.
Modian Tofu Stewed with Earth VermicelliMade with Modian tofu and earth vermicelli (dried bean curd sheets), simmered to perfection. The tofu is soft and tender, while the vermicelli absorbs the rich flavors, creating a savory and satisfying dish.
Crispy Young PigeonCrispy young squab pigeon is made from tender squab, marinated specially and then deep-fried until golden and crispy. The skin is crunchy while the meat remains tender and fragrant.
Sichuan Pepper Snowflake BeefSpicy Sichuan pepper beef with marbled beef slices stir-fried or blanched quickly with fresh Sichuan pepper, ginger, and garlic to retain tenderness and aromatic flavor.
Braised Radish in Abalone SauceBao sauce radish is a dish featuring white radish seasoned with abalone sauce. The radish is blanched or partially boiled, then stewed with abalone sauce to absorb its rich flavor, resulting in a soft and tender texture. A small amount of broth or water is added during cooking to enhance taste.
Yellow BeefMainly made from yellow beef, cut into pieces and marinated with seasonings, then cooked by stir-frying, stewing, or boiling. Common dishes include spicy stir-fried yellow beef and yellow beef stewed with potatoes, focusing on maintaining tenderness and flavor.