Anhui Provincial Office Guesthouse
地方菜 · ⭐ 4.8
No. 7, Lane 185, Xinhua Road
Dragon Mate tips
If you are traveling in China to visit Shanghai, this restaurant is worth a stop for great food. This restaurant is located at No. 7, Lane 185, Xinhua 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: Bagongshan Stone Pot Handmade Tofu, Wushan Tribute Goose, Boiled Dendrobium Flower and Lily.
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: Shanghai
- Category: 地方菜
- Rating: 4.8
- Address: No. 7, Lane 185, Xinhua Road
- Popular dishes: Bagongshan Stone Pot Handmade Tofu, Wushan Tribute Goose, Boiled Dendrobium Flower and Lily, Tender Mulberry Leaves Salad from West Anhui, Huizhou Dabang Xiang
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Dishes
Bagongshan Stone Pot Handmade TofuBagongshan Stone Pot Handmade Tofu is a dish made from high-quality soybeans, processed through grinding, boiling, coagulation, and pressing. It is cooked using traditional stone pot methods, with a delicate texture and rich soy aroma.
Wushan Tribute GooseWushan Tribute Goose is made from whole geese, which are processed and then stewed with various Chinese herbs until the goose meat becomes tender and fully flavored.
Boiled Dendrobium Flower and LilyBoiled Dendrobium Flower and Lily is a dish made mainly with Dendrobium flower and lily, cooked by boiling. It has a sweet taste and nourishing effects.
Tender Mulberry Leaves Salad from West AnhuiA refreshing dish made from tender mulberry leaves harvested in western Anhui, lightly dressed with garlic and sesame oil for a mild, healthy flavor.
Huizhou Dabang XiangHuizhou Dao Ban Xiang is a traditional Huizhou dish made primarily from pork belly, processed through marinating, air-drying, and steaming. The main ingredients include fresh pork belly, rice wine, soy sauce, and spices. The meat pieces are pressed tightly with a special wooden board (called 'Dao Ban') and air-dried for several days before being steamed until tender and fragrant.
Fermented Tofu with Pork IntestinesFermented tofu is braised with pork intestines, absorbing the rich flavors of the meat for a savory and aromatic dish.
Huizhou Stinky CrawfishHuizhou stinky mandarin fish is made primarily from mandarin fish, which develops a unique fermented aroma due to its special pickling process. During cooking, it is seasoned with chili peppers, scallions, ginger, and garlic, then braised to create tender fish meat and rich, flavorful broth.
Steamed Huangshan Double StoneA classic Huai cuisine dish featuring fresh grouper and tofu, steamed to highlight natural flavors and tender texture.- Stone Ear and Scallion Earth EggA home-style dish made with fresh stone ear mushrooms and free-range eggs, stir-fried with scallions for a savory, aromatic flavor.
Braised Free-range Rooster StewA savory stew made with free-range rooster, slow-cooked with aromatics for tender meat and rich flavor.
Mengcheng FlatbreadMengcheng baked flatbread is made primarily from wheat flour, shaped into dough through multiple steps, and baked until golden and crispy. The crust has distinct layers, and fillings can be chosen from ingredients such as pickled mustard greens or meat, offering a rich and varied taste.
Double-cooked Stone Chicken from HuangshanA famous Huizhou dish featuring stone chicken from Huangshan, prepared using both steaming and braising methods to highlight its tenderness and natural flavor.
Braised Five-Year Old Softshell TurtleA richly flavored dish made by slow-braising a five-year-old softshell turtle with aromatic spices and vegetables.