Longyang Hotel (Hefei Branch)
地方菜 · ⭐ 3.8
No. 94 Datong 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 No. 94 Datong 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: Radish and Coriander Salad, West Lake Beef Soup, Sour and Spicy Soup.
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: 3.8
- Address: No. 94 Datong Road
- Popular dishes: Radish and Coriander Salad, West Lake Beef Soup, Sour and Spicy Soup, Fish Head Hot Pot, Huangshan Stinky Carp
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Dishes
Radish and Coriander SaladA refreshing cold dish made with shredded radish and fresh coriander, dressed with garlic, vinegar, and sesame oil for a crisp and light flavor.
West Lake Beef SoupWest Lake Beef Soup is a traditional soup made primarily with beef, tofu, and mushrooms. The preparation involves mincing the beef, marinating it with seasonings, then combining it with chopped tofu and mushrooms in a pot. Add broth or water, simmer until thickened, then pour in beaten eggs and garnish with cilantro.
Sour and Spicy SoupHot and sour soup is a Chinese soup dish primarily made with ingredients such as wood ear mushrooms, tofu, eggs, and pork. The preparation involves slicing the ingredients and using either broth or water as a base, then adding vinegar and chili to create a tangy and spicy flavor. Finally, the soup is thickened with a slurry to achieve a rich, viscous consistency.
Fish Head Hot PotFish head hot pot is made with fresh fish heads, paired with tofu, cabbage, and vermicelli, cooked in water or broth. The fish head is usually marinated to enhance flavor, and the base includes ginger, scallions, and garlic for aroma.
Huangshan Stinky CarpHuangshan stinky salmon is made from fresh salmon, fermented to develop a unique aroma, then stewed slowly with tofu, chili, and ginger. Microbial fermentation gives it a distinctive flavor. The dish has a light yellow color and tender texture.