Huangshan Original Ecological Home Cooking
地方菜 · ⭐ 3.5
3rd Floor, 50 Meters East of Intersection of Wanghu West Road and Wanghu Middle Road, North Side of 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 3rd Floor, 50 Meters East of Intersection of Wanghu West Road and Wanghu Middle Road, North Side of 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: Winter Melon Duck Soup, Braised Beef, Braised Country Chicken.
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: 3.5
- Address: 3rd Floor, 50 Meters East of Intersection of Wanghu West Road and Wanghu Middle Road, North Side of Road
- Popular dishes: Winter Melon Duck Soup, Braised Beef, Braised Country Chicken, Duck Blood Hot Pot, Huangshan Bamboo Shoot Hot Pot
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Dishes
Winter Melon Duck SoupA nourishing soup made with old duck and winter melon, slowly simmered to bring out rich flavors and health benefits.
Braised BeefBraised beef is a traditional Chinese dish made by slow-cooking beef with spices and soy sauce until tender and flavorful.
Braised Country ChickenBraised free-range rooster is a Chinese dish featuring free-range chicken as the main ingredient. The chicken is cut into pieces, blanched to remove odor, then stir-fried with葱,姜,蒜, star anise and other spices. Soy sauce, cooking wine, sugar and water are added for slow stewing until the meat is tender and flavorful.
Duck Blood Hot PotDuck Blood Hot Pot is a stewed dish featuring fresh duck blood as the main ingredient. The solidified duck blood is typically cut into thick slices or cubes and cooked in a small pot with bean sprouts, tofu skin, vermicelli, and seasonal vegetables. The broth is usually made from pork or chicken bone stock, seasoned with ginger slices, scallions, Sichuan peppercorns, and dried chili peppers. During preparation, the broth is brought to a boil, then the ingredients and duck blood are added and simmered until fully cooked and infused with flavor. The dish has a rich broth and tender duck blood, often served as a warming meal in winter.
Huangshan Bamboo Shoot Hot PotHuangshan Bamboo Shoot Hot Pot is a characteristic stewed dish of Huizhou cuisine, featuring tender spring bamboo shoots from the Huangshan region. Main ingredients include fresh bamboo shoots, pork belly or salted pork, tofu knots, and wood ear mushrooms. The bamboo shoots are first blanched to remove bitterness, then simmered slowly with meat in a broth, allowing the shoots to absorb the savory flavors. The clear soup is rich and aromatic, typically cooked in a clay pot to retain heat and original taste.
Huangshan Stinky Guilin FishHuangshan Stinky Mandarin Fish is made primarily from fresh mandarin fish, which is marinated and fermented to develop a distinctive aroma. The fish is then pan-fried until the skin is crispy and simmered with seasonings. The unique flavor of the fish is achieved through microbial fermentation during the preparation process.
Huangshan Black Hair Pork Hot PotA dish featuring Huangshan's specialty black hair pork, slow-cooked with local vegetables in a clay pot, resulting in tender meat and rich broth.