Chuang Jie Kou · Fish Tavern (First Store in Hefei)
Hot pot · ⭐ 4.7
No. 36, 1st Floor, intersection of Beihai Road and Buxian Road
Dragon Mate tips
If you are traveling in China to visit Hefei, this restaurant is worth a stop for great food. This restaurant is located at No. 36, 1st Floor, intersection of Beihai Road and Buxian Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Ice Tofu Pudding, Hand-Torn Water Tripe, Signature Jiangtu Fish.
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: Hot pot
- Rating: 4.7
- Address: No. 36, 1st Floor, intersection of Beihai Road and Buxian Road
- Popular dishes: Ice Tofu Pudding, Hand-Torn Water Tripe, Signature Jiangtu Fish, Signature Black Fish Blossom, Spicy and Numbing Pig's Trotter Hot Pot
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Dishes
Ice Tofu PuddingIce tofu pudding is a refreshing dessert made from soft tofu combined with specially prepared syrup or fruit juice. The tofu is finely processed to achieve a silky, tender texture, then topped with chilled syrup or juice, preserving the original flavor of the tofu while adding a sweet, refreshing taste. It is especially cooling during summer.
Hand-Torn Water TripeA classic Sichuan dish made by hand-tearing fresh beef tripe and stir-frying it quickly with garlic, chili, and Sichuan peppercorns for a crisp texture and spicy flavor.
Signature Jiangtu FishA signature dish featuring fresh Jiangtu fish braised with chili, garlic, and fermented bean paste, resulting in tender meat and rich, spicy flavor.
Signature Black Fish BlossomA dish made with fresh black fish slices, stir-fried quickly with vegetables and spicy seasonings for a tender, numbingly spicy flavor.
Spicy and Numbing Pig's Trotter Hot PotSpicy and numbing pig's trotter hot pot is made with pig's trotters stewed with Sichuan pepper, chili, and other spices. The trotters are slowly braised for a long time, becoming tender and flavorful, with a rich, spicy-sensory broth.
Freshly Sliced BeefFresh beef slices from tenderloin or shank, hand-cut and quickly cooked to preserve natural texture and juices, typically prepared by stir-frying, boiling, or grilling.
Freshly Killed FrogFreshly slaughtered frog is a dish featuring fresh frog as the main ingredient. After skinning and deboning, the meat is cut into pieces, marinated with rice wine and ginger to remove fishy odor, then stir-fried, braised or deep-fried for tender, flavorful results.
Freshly Caught Yellow CatfishFreshly caught yellow catfish is a dish featuring live yellow catfish as the main ingredient, cleaned and then cooked by frying, boiling, or stewing. Ginger, garlic, and chili may be added to enhance flavor.
Eco-friendly Bighead CarpEco-friendly Bighead Carp is a delicacy made from naturally raised fish, steamed or braised with ginger, scallions, and garlic to preserve its tender texture and natural flavor.
Stone-ground Black Bean CurdStone-ground black bean curd is a soy product made primarily from black beans, ground using a stone mill and then cooked. To prepare it, black beans are soaked, ground into a pulp, filtered to remove residue, heated to boiling, and then a coagulant is added to solidify the soy milk into a tofu-like consistency. Finally, seasonings or side dishes can be added according to taste.
Wheat Ear Tripe麦穗腰花 is a dish featuring pork kidneys, sliced into wheat-ear patterns, blanched, then stir-fried with green and red peppers for a crisp, tender texture with rich layers.