Tong Qing Lou · Ganghui Store
地方菜 · ⭐ 4.7
North Building, Ganghui Plaza, Intersection of Wangjiang West Road and Qianshan Road, 1st & 2nd Floors
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 North Building, Ganghui Plaza, Intersection of Wangjiang West Road and Qianshan Road, 1st & 2nd Floors. It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Mango Ice Skin Cake, Seafood Mǎoxiāng with a Twist, Stir-Fried Garlic Shrimp with Tails.
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: 4.7
- Address: North Building, Ganghui Plaza, Intersection of Wangjiang West Road and Qianshan Road, 1st & 2nd Floors
- Popular dishes: Mango Ice Skin Cake, Seafood Mǎoxiāng with a Twist, Stir-Fried Garlic Shrimp with Tails, Huizhou Stinky Carp, Signature Pork Belly
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Dishes
Mango Ice Skin CakeA dessert made with fresh durian flesh wrapped in a chilled glutinous rice skin, offering a soft, cool texture and rich, creamy flavor.
Seafood Mǎoxiāng with a TwistA creative twist on the classic Sichuan-style Maoxiang, featuring fresh seafood like squid, shrimp, and fish in a spicy, numbing broth with vegetables.
Stir-Fried Garlic Shrimp with TailsFresh shrimp tails stir-fried with garlic, ginger, and scallions for a savory, aromatic dish.
Huizhou Stinky CarpHuizhou stinky mandarin fish is made primarily from fresh mandarin fish, which is marinated and fermented to develop a distinctive aroma. It is then pan-fried until the skin is crispy and simmered with seasonings. The unique flavor of the fish meat is achieved through microbial fermentation during the preparation process.
Signature Pork BellySignature pork belly uses lean and fatty pork belly, blanched to remove odor, marinated with soy sauce, sugar, and cooking wine, then slowly stewed or braised until tender and flavorful with a glossy red color.
Osmanthus Sugar Lotus RootGuìhuā Táng Lián'ǒu is a dessert made primarily from lotus root and glutinous rice. After peeling and cutting the lotus root into segments, glutinous rice is stuffed into the holes of the lotus root, then steamed until cooked. It is then simmered in a sugar syrup over low heat so the lotus root absorbs the sweetness, and finally dry osmanthus flowers are added for flavor. The finished dish has a bright red color and a soft, sticky, sweet texture.
Shenjing Roast DuckDeep井 Roast Duck is a dish made from whole ducks, marinated, air-dried, and roasted in a hanging oven. The skin is crispy while the meat remains tender with a unique flavor.
Braised Flower Drunk Soft-Shell CrabFresh soft-shell crab steamed with a secret blend of Shaoxing wine, ginger, and scallions, resulting in a fragrant and tender dish.
Secret-Recipe Imperial Concubine's HoofMade from pork trotters, slowly stewed with spices and seasonings through multiple steps including braising. The dish has a bright red color, soft texture, and rich flavor.
Red-braised Yiji LambA traditional dish featuring tender lamb braised in a rich, savory sauce with aromatic spices.
Garlic-Style Braised ShrimpFresh shrimp stir-fried with garlic and seasoned with soy sauce and cooking wine, resulting in tender, flavorful meat with rich garlic aroma.
Memory Oil-Splashed ShrimpMemory oil-splashed shrimp is made with fresh large shrimp, stir-fried in hot oil until crispy outside and tender inside. Seasoned with salt and umami, enhanced by scallions and ginger, offering a rich, layered flavor profile—this classic Chinese dish embodies regional culinary tradition.