Master Feng's Old Hot Pot (Shanshan Aolai Store)
Hot pot · ⭐ 4.5
Intersection of Shanghai Road and Longchuan 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 Intersection of Shanghai Road and Longchuan 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: Cold Pot Blood Curd, Sliced Tender Pork Liver with Knife, Stewed Beef with Thick Noodles.
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: 4.5
- Address: Intersection of Shanghai Road and Longchuan Road
- Popular dishes: Cold Pot Blood Curd, Sliced Tender Pork Liver with Knife, Stewed Beef with Thick Noodles, Big Lemon Tea, Tripe
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Dishes
Cold Pot Blood CurdCold pot blood pudding is a dish made with duck or pork blood as the main ingredient, paired with bean sprouts, wood ear mushrooms, yellow throat, and beef tripe, stir-fried with special seasonings, chili, and Sichuan pepper. Ingredients are added to a cold pot, then heated and cooked to absorb flavors.
Sliced Tender Pork Liver with KnifeA Sichuan dish made from tender pork liver sliced thin and stir-fried quickly with vegetables, known for its fresh texture and slightly spicy flavor.
Stewed Beef with Thick NoodlesBig块 braised beef is a dish using beef brisket or shank as the main ingredient, cut into large pieces and stewed with seasonings until tender and flavorful, typically seasoned with doubanjiang, star anise, cinnamon, and slow-cooked to achieve soft texture and rich broth.
Big Lemon TeaA refreshing tea made with fresh lemon slices, black or green tea, and sugar syrup, served over ice.
TripeTripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
Freshly Sliced Wagyu OxtailFreshly sliced beef short loin from the back of the cow, hand-cut and ready for hot pot or stir-fry. Tender with clear muscle fibers, preserving the natural flavor of beef.
Freshly Sliced Beef PlateFreshly sliced beef plate from the front leg, cooked using low-temperature slow cooking or charcoal grilling to retain tenderness and rich flavor.
Sour Cowpea MeatballsSour cowpea meatballs are made with pork filling and sour cowpeas. The seasoned pork is shaped into balls and stir-fried or stewed with chopped sour cowpeas, absorbing their tangy flavor.
Flying Fish Roe TofuFlying fish roe tofu pudding is made with soft tofu and flying fish roe. After blanching, the tofu is placed in a bowl, topped with fresh flying fish roe, and drizzled with broth or seasoning. The dish emphasizes the smooth texture of tofu and the fresh aroma of the roe.
Black Tiger Shrimp DumplingsBlack tiger shrimp balls are made from fresh black tiger shrimp, which are deveined and washed before being minced into a shrimp paste. A suitable amount of starch and egg white is added and mixed until smooth. During cooking, the shrimp paste is squeezed into boiling water to set its shape, then cooked through and removed. It is served with clear soup or seasonings, offering a鲜嫩口感 and rich shrimp flavor.