Zheng Yuhong Chongqing Chicken Stew (Nanqi Branch)
Sichuan cuisine · ⭐ 3.7
No. 1 Nan Wangjie, South Qili
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 No. 1 Nan Wangjie, South Qili. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Tender Beef, Small Rice Cake, Baby Bok Choy.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Sichuan cuisine
- Rating: 3.7
- Address: No. 1 Nan Wangjie, South Qili
- Popular dishes: Tender Beef, Small Rice Cake, Baby Bok Choy, Fried Spring Rolls, Pig Brain Flowers
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Dishes
Tender BeefTender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
Small Rice CakeA small rice cake made from glutinous rice flour, steamed and served sweet, often with red sugar or bean paste.
Baby Bok ChoyBok choy is a common leafy green vegetable, primarily made from fresh bok choy. It is typically prepared by washing the bok choy, then blanching it or quickly stir-frying it with a small amount of oil, salt, and other seasonings to maintain its crisp texture.
Fried Spring RollsFried spring rolls are a traditional Chinese snack made by wrapping vegetables and meat in thin dough, then deep-frying until golden and crispy.
Pig Brain FlowersPig brain flower is a dish primarily made with fresh pig brain as the main ingredient. During preparation, the pig brain is first cleaned to remove the blood membrane, then gently blanched in boiling water until it reaches a semi-cooked state. Next, it is simmered with spices and seasonings such as scallions, ginger, garlic, chili peppers, and Sichuan peppercorns, allowing the pig brain to fully absorb the broth until thoroughly cooked, resulting in a soft and delicate texture.
Fennel Beef StewA savory stew made with beef and fennel, slowly cooked to tender perfection with aromatic flavors.
Sour Cabbage and Pork Intestine StewSuancai Pig Intestine Stew is a dish primarily made with sour cabbage and pork intestines. To prepare it, clean the pig intestines thoroughly and simmer them together with sour cabbage until the intestines become tender and the flavor of the sour cabbage fully infuses into the broth. Finally, reduce the sauce to concentrate the flavors.
重庆鸡公煲中煲重庆鸡公煲中煲以鸡肉为主料，搭配土豆、青椒、洋葱等蔬菜，加入豆瓣酱、辣椒、花椒等调料炖煮而成。鸡肉先经腌制，再与配菜一同放入锅中焖煮，使食材充分吸收汤汁风味。
Chicken Wing and Chicken Claw StewChicken wings and chicken feet stewed in a secret sauce, tender and flavorful, often with potatoes and mushrooms.
Braised Pork RibsStewed spare ribs is a traditional dish made primarily with pork ribs, seasoned with yellow bean sauce, ginger, garlic, and other spices, then slowly braised. It has a bright yellow color, tender meat, and rich, flavorful broth that is greatly loved by diners.