Big Head Braised Dishes (Nanqi Branch)
小吃快餐 · ⭐ 4.2
100 meters south of the intersection of Jinzhai Road and Wangjiang Road, east side of the 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 100 meters south of the intersection of Jinzhai Road and Wangjiang Road, east side of the road. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Braised Beef Shank, Braised Pig Trotters, Braised Chicken Feet.
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: 小吃快餐
- Rating: 4.2
- Address: 100 meters south of the intersection of Jinzhai Road and Wangjiang Road, east side of the road
- Popular dishes: Braised Beef Shank, Braised Pig Trotters, Braised Chicken Feet, Braised Goose Liver, Braised Goose with Head
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Dishes
Braised Beef ShankBraised beef shank is a dish made primarily from beef shank, blanched and slowly simmered in a seasoned braising liquid. The sauce typically includes star anise, cassia bark, bay leaves, Sichuan peppercorns, light soy sauce, dark soy sauce, and rock sugar, allowing the beef to absorb rich flavors and become tender.
Braised Pig TrottersBraised pig trotters is a traditional dish primarily made with pig trotters. The preparation involves cleaning the pig trotters, marinating them in a specially prepared braising sauce, and then slowly cooking them until they are fully flavored and the meat is tender.
Braised Chicken FeetBraised chicken feet is a traditional dish primarily made with chicken feet as the main ingredient. The preparation involves cleaning the chicken feet thoroughly, marinating them in a specially prepared braising sauce, and then slowly cooking them until they are fully flavored and develop an appealing color.
Braised Goose LiverBraised goose liver is a dish made by marinating goose liver and slowly simmering it in a special broth. The tender liver absorbs the rich flavors of the broth, often cooked with辅料 like scallions and ginger.
Braised Goose with HeadA traditional Chinese dish made by slow-cooking goose meat, including the head, with spices and seasonings until tender and flavorful.
Pork Bun with Big HeadA traditional Chinese steamed bun filled with seasoned pork, known for its soft dough and savory filling.
Cantonese Roast DuckCantonese roast duck is made from whole ducks, marinated, inflated, and roasted in a挂炉. The skin is crispy while the meat is tender, typically using Peking duck or Muscovy duck. Seasonings include soy sauce, five-spice powder, sugar, garlic, and ginger. Oil is brushed on during roasting to maintain color and texture.
Roast GooseRoast goose is a traditional dish made from a whole goose, marinated and then roasted over charcoal. Its skin is golden and crispy, while the meat is tender and juicy, with an aromatic fragrance.
Fatty Intestine with Goose BloodA spicy Sichuan dish made with pork intestines and goose blood, stir-fried with chili, Sichuan pepper, and fermented bean paste for a bold, numbing flavor.
Yellow Beef Hot PotA spicy hot pot featuring tender yellow beef in a rich broth, seasoned with Sichuan spices and vegetables.