Zheng He Hui Bang Cai - Mountain Wild Vegetables (Xinda·Park Li Branch)
农家菜 · ⭐ 4.8
Building S6, Xinda Parkli, Shaoshan 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 Building S6, Xinda Parkli, Shaoshan Road. It is a 农家菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Double-Cooked Lake Fish (One Fish, Two Ways), Red Date Braised River Eel, Dry Fried Pork.
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: 农家菜
- Rating: 4.8
- Address: Building S6, Xinda Parkli, Shaoshan Road
- Popular dishes: Double-Cooked Lake Fish (One Fish, Two Ways), Red Date Braised River Eel, Dry Fried Pork, Signature Beef Trio, Sea Cucumber Rice Toss
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Dishes
Double-Cooked Lake Fish (One Fish, Two Ways)A classic dish featuring a fresh lake fish prepared in two ways: half braised in savory sauce and half steamed to preserve its natural flavor.
Red Date Braised River EelA dish made with river eel and red dates, simmered with ginger and scallions. The eel is tender, the dates add sweetness, and the broth is rich and flavorful.
Dry Fried PorkA Sichuan-style dish made by frying dried pork slices with chili and fermented bean paste, resulting in a savory and spicy flavor.
Signature Beef TrioA dish featuring beef brisket, tripe, and tendon slow-cooked to tender perfection in a rich, savory broth.
Sea Cucumber Rice TossSea cucumber rice is a delicious seafood dish made primarily with fresh sea cucumbers and high-quality rice. The preparation involves cutting the sea cucumbers into segments, stir-frying them with seasonings, then mixing them with cooked rice and thoroughly blending to allow the savory juices of the sea cucumbers to infuse into the rice, creating a unique oceanic flavor.
Wannan Lu Hua ChickenWannan Lu Hua Chicken is a traditional dish made from free-range Lu Hua chicken from Anhui's Wannan region, slow-cooked in a clay pot with ham and mushrooms for rich flavor.- Wannan Vegetable PorridgeA traditional Huizhou dish made from seasonal vegetables blended into a smooth porridge, reflecting the region's emphasis on fresh, local ingredients.
- Stone Pot Beef Tripe and TendonA traditional Chinese dish featuring beef, tripe, and tendon slow-cooked in a stone pot, resulting in tender meat and rich flavor.
Braised Wanyu FishA traditional Chinese dish made by slow-cooking fresh Wanyu fish with soy sauce, sugar, and aromatics until tender and flavorful.
Braised Fish HeadBraised fish head is a dish featuring fish head as the main ingredient, typically using bighead or silver carp heads, pan-fried and then slowly stewed with soy sauce, sugar, cooking wine, ginger slices, and green onions.- Mustard Greens DumplingsA Chinese dish made with mustard greens and pork, shaped into dumplings and steamed or boiled until tender.
Cucumber Salad with Rapeseed OilA refreshing cold dish made by mixing sliced cucumbers with rapeseed oil, salt, and garlic for a light and crisp flavor.
Flavorful Pork LiverA dish made with pork liver stir-fried with vegetables and seasonings, resulting in a tender and aromatic flavor.
Fish Roe with Fish BladderFish roe stewed with fish bladder is a dish featuring fish roe and fish bladder, both cleaned and simmered together with water and seasonings until flavorful. The dish has a bright color and rich texture.