Huizhuang Feast Hall
地方菜 · ⭐ 3.6
Southeast Corner of the Intersection of Longtu Road and Tongcheng South 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 Southeast Corner of the Intersection of Longtu Road and Tongcheng South 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: Cold-mixed Ice Plant, Sweet and Sour Pork Tenderloin, Flavorful Pork Liver.
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: 3.6
- Address: Southeast Corner of the Intersection of Longtu Road and Tongcheng South Road
- Popular dishes: Cold-mixed Ice Plant, Sweet and Sour Pork Tenderloin, Flavorful Pork Liver, Spicy Duck Feet
China trip · China travel
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Dishes
Cold-mixed Ice PlantCold-mixed ice plant is a refreshing dish made primarily with ice plant. After washing, the ice plant is blanched or directly mixed with seasonings like garlic, sesame oil, vinegar, and salt. It's crisp and hydrating—perfect for summer.
Sweet and Sour Pork TenderloinSweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
Flavorful Pork LiverA dish made with pork liver stir-fried with vegetables and seasonings, resulting in a tender and aromatic flavor.
Spicy Duck FeetSpicy duck feet is a dish primarily made with duck feet, which are marinated and cooked to fully absorb the spicy and numbing seasonings, resulting in a bright red color. The preparation process includes cleaning the duck feet, blanching to remove odor, then stir-frying with chili peppers, Sichuan peppercorns, and other seasonings, followed by reducing the sauce to intensify the flavor—creating a rich, spicy, and numbing taste.