Hui Jiang Hu Xian Yi Guo · Delicious Intestine Chicken (Wanxiang Gongguan North Branch)
Hot pot · ⭐ 4.1
160 meters southwest of the intersection of Yungu Road Auxiliary Road and Wuyun Branch 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 160 meters southwest of the intersection of Yungu Road Auxiliary Road and Wuyun Branch Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Steamed Stinky Tofu with Chopped Chili, Dry-Fried Spicy Chicken, Stir-fried Bullfrog.
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: Hot pot
- Rating: 4.1
- Address: 160 meters southwest of the intersection of Yungu Road Auxiliary Road and Wuyun Branch Road
- Popular dishes: Steamed Stinky Tofu with Chopped Chili, Dry-Fried Spicy Chicken, Stir-fried Bullfrog, Spicy Hunan-style Chicken Offal, Spicy Squid Rings
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Dishes
Steamed Stinky Tofu with Chopped ChiliA Hunan specialty dish made by steaming fermented tofu with chopped chili, offering a spicy and aromatic flavor.
Dry-Fried Spicy ChickenDry-fried chili chicken is a dish primarily made with chicken, using dried chilies and Sichuan peppercorns as辅料, stir-fried at high heat to make the chicken dry, fragrant, and crispy. The chicken is cut into pieces, marinated to absorb flavor, then stir-fried together with chilies and peppercorns until golden and crispy, delivering a unique dry fragrance.
Stir-fried BullfrogDry-fried frog legs is a dish featuring frog legs as the main ingredient, stir-fried with chili, garlic, and ginger to create a rich, dry aroma and tender texture.
Spicy Hunan-style Chicken OffalXiang-style chicken offal dish made with chicken hearts, livers, and gizzards, stir-fried with chili, garlic, ginger, and scallions for a rich flavor.
Spicy Squid RingsSpicy squid tentacles is a hot dish made by quickly stir-frying squid tentacles. After preparation, the tentacles are cut into segments and stir-fried with葱姜蒜, chili, and other seasonings, adding soy sauce and cooking wine to maintain their crisp and tender texture.
Simple Bone Hot PotA hot pot made with simple bones like pork or beef knuckle, simmered for a rich broth. Served with various meats and vegetables for a hearty, savory meal.
Steamed Dried PorkA traditional Chinese dish made by steaming seasoned pork until tender, often using dried pork and fermented seasonings.
Chongqing Pig Intestine FishA spicy Sichuan dish made with fresh carp and pork intestines, stir-fried with chili, Sichuan pepper, and fermented bean paste.
Chongqing Intestine and ChickenA spicy Sichuan dish made with pork intestines and chicken, simmered in a rich, numbingly hot sauce.
Chongqing Taro ChickenA spicy Sichuan dish featuring chicken and taro, slow-cooked in a rich, aromatic sauce with bold flavors.
Chongqing Spicy ChickenChongqing Chili Chicken is a dish made primarily with chicken, paired with a large amount of dried red chili peppers and Sichuan peppercorns. The chicken is cut into pieces, marinated, then stir-fried at high heat with spices and chili peppers until the chicken turns golden and crispy.