Close

梦都会·新派徽菜

地方菜 · ⭐ 4.8

Building B, Wanshou Hotel, No. 12A Wanshou Road

Dishes

• 

  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
• 

  Steamed Large Yellow Croaker with Gunanfeng

  Gunanfeng Steamed Large Yellow Croaker is made with fresh large yellow croaker as the main ingredient, accompanied by辅料 such as ginger threads and scallion segments, and prepared using a steaming method. After simple processing, the fish is placed in a steamer and cooked with steam, preserving its original flavor and essence.
• 

  Crispy Fried Hairtail from Nanxi Lake

  Dry-fried Nan Yi Lake hairtail is a dish featuring the specialty hairtail fish from Nan Yi Lake as its main ingredient. Fresh hairtail fish are cleaned, marinated to absorb flavor, then lightly coated with starch or flour before being deep-fried in hot oil until the skin becomes crispy and the flesh is fully cooked. The finished dish has a golden color and a crispy, fragrant texture.
• 

  Stewed Bamboo Shoots in Oil

  Oil-braised bamboo shoots is a dish made primarily with fresh bamboo shoots, seasoned with scallions, ginger, garlic, and other spices. After stir-frying in hot oil,适量 water or broth is added and the dish is slowly simmered over low heat until fully flavored. The bamboo shoots are sliced or cut into segments, blanched to remove bitterness, then cooked together with seasonings so they absorb the flavors of both oil and seasoning.
• 

  Lake Delicacies with Eight Mountains Tofu

  Huxian Bagaoshan Tofu is a dish featuring Bagaoshan tofu as the main ingredient, combined with fresh lake seafood such as fish, shrimp, and crab. The tofu is first blanched and then stewed together with the lake seafood, allowing the tofu to absorb the rich flavors of the fresh aquatic ingredients.
• 

  Qimen Black Tea Jelly

  Qimen Black Tea Jelly is made by using Qimen black tea as the base, combined with gelling agents such as agar or gelatin. After boiling and filtering, it is poured into molds and chilled to solidify. The main ingredients include black tea, water, sugar, and a gelling agent. The finished product is semi-transparent and carries a delicate tea aroma with a sweet taste.
• 

  Bamboo Forest Chicken Soup

  Bamboo Forest Chicken Soup is made with fresh chicken as the main ingredient, paired with tender bamboo shoots freshly harvested from the bamboo forest. After slow cooking for a long time, the soup has a clear color, tender chicken, and crisp bamboo shoots, fully blending the original flavors of the ingredients.
• 

  Fuli Ji Roast Chicken

  Fuli Ji Burned Chicken is a traditional dish made from whole chickens, seasoned, simmered, and fried. Premium native chickens are marinated with various spices, slowly cooked, then deep-fried to achieve a crispy skin and tender meat.
• 

  Wuhu Shrimp Roe Noodles

  Wuhu shrimp roe noodles are made with fresh noodles and seasoned with shrimp roe, lard, scallions, and other ingredients. After boiling, the noodles are mixed with stir-fried shrimp roe and lard, then topped with chopped scallions for a delicious flavor. The preparation emphasizes enhancing the umami from the shrimp roe and the aroma of the lard, highlighting the traditional handmade noodle experience.
• 

  Spicy Burned Smelly Catfish

  Spicy braised stinky mandarin fish is a dish primarily made with stinky mandarin fish, which is marinated and then cooked together with chili peppers, ginger, garlic, and other seasonings. The fish meat undergoes special processing to remove fishy odor and enhance aroma, then simmered in red oil and spices to create a rich and flavorful dish.
• 

  Langxi Braised Beef in Thick Sauce

  Langxi Stewed Beef with Fermented Bean Paste is a dish made primarily from beef, seasoned with fermented broad bean paste, soy sauce, sugar, ginger slices, and other condiments, then slowly braised over low heat until the beef becomes tender and fully infused with flavor. The beef is first blanched to remove any odor, then simmered together with the seasonings until it reaches a soft and flavorful consistency.

Reviews

• velvet_amaranth
  Snow in early spring in Beijing, but honestly didn't feel cold at all. My buddy came all the way into town to meet up, and we picked this place called Mengdu Hui, and man, it was such a good call. Super cozy vibe, the food was legit delicious, felt really nice and upscale — just a great spot to hang out and catch up. Location: it's tucked inside the Wanshou Hotel compound, tons of space, easy parking, and they give you 4 hours free when you eat there. Super convenient. Atmosphere: really charming from the second you walk in. There's a lot of thought put into the design and a bunch of cute spots for photos. Heads up though — there are a couple of steps right at the entrance so just watch your step a little. Food: not exaggerating at all, the only downside is the price, everything else was on point. Everything is super well made, great ingredients, great execution. 1. Huizhou-style braised stinky Mandarin fish, 398 yuan — huge fish, super authentic, that classic flaky garlic-clove texture, not too salty. Nothing like those cheap versions you get elsewhere. Definitely recommend. 2. Sichuan green pepper seafood pork blood stew, 268 yuan — thought it was pricey at first but after eating it, totally worth it. Loaded with real abalone, like big three-piece ones, super bouncy, the flavor is intense and a little addictive honestly. Also had cuttlefish, big shrimp balls, tripe, duck blood — all really good. 3. Wood-fired bamboo forest chicken soup, 88 yuan per person — super clear broth but packed with flavor, so fresh and warming. The chicken is fall-apart tender, plus there's an egg in there, kinda unexpected combo but it works, and it tastes amazing. 4. Braised bamboo shoots, 88 yuan — first thing that hit the table, looks pretty simple but wow, so good. That super fresh spring crunch, like biting into spring itself. 5. Huguang Bagongshan tofu, 108 yuan small portion — about