Liu Shuren's Weighing Plate · Street Stall Old Hotpot (Tongcheng Road Store)
Hot pot · ⭐ 4.4
2nd Floor, Tongcheng Road Market, No. 33 Tongcheng 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 2nd Floor, Tongcheng Road Market, No. 33 Tongcheng 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: Full Red Beef Tallow Base, Cold Pot Duck Blood, Noodle-like Beef with Chopsticks.
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: 4.4
- Address: 2nd Floor, Tongcheng Road Market, No. 33 Tongcheng Road
- Popular dishes: Full Red Beef Tallow Base, Cold Pot Duck Blood, Noodle-like Beef with Chopsticks, Braised Chicken Feet with Spiced Sauce, Sichuan Classic Brown Sugar Ice Jelly
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Dishes
Full Red Beef Tallow BaseA rich, spicy broth made from beef tallow and aromatic spices, ideal for Sichuan-style hot pot.
Cold Pot Duck BloodCold pot duck blood is a dish made primarily with duck blood, sliced and stir-fried in a cold pan with scallions, ginger, garlic, and doubanjiang to absorb the flavors while maintaining its tender texture without high heat.
Noodle-like Beef with ChopsticksA dish featuring finely sliced beef cooked and served using chopsticks, offering a tender texture and savory flavor.
Braised Chicken Feet with Spiced SauceBraised chicken feet with tiger skin texture is a dish where chicken feet are blanched and slowly simmered in seasoned broth, absorbing rich flavors. The skin expands during cooking to form a tiger-like pattern, hence the name. It has a bright red color and a soft yet chewy texture.
Sichuan Classic Brown Sugar Ice JellyMade from ice jelly seeds and sweetened with brown sugar syrup, this dish offers a cool, smooth texture and a rich, sweet aroma—perfect for summer refreshment.
Beef TripeBeef tripe is a popular ingredient in Sichuan hot pot, known for its crisp texture and spicy flavor.
Hand-Made Shrimp PasteHand-pounded shrimp paste is made primarily from fresh shrimp, which are deveined and chopped or pounded with the back of a knife into a paste. It is mixed with an appropriate amount of salt, egg white, starch, and a small quantity of scallion-ginger water, then repeatedly kneaded by hand until elastic, resulting in a smooth and tender shrimp paste. It can be cooked directly and eaten, or used in hot pot, steamed dishes, or stir-frying.
Ice Tofu DessertA refreshing dessert made from chilled tofu and ice, sweetened with syrup or honey, commonly served to soothe spicy dishes.
Wheat Ear Tripe麦穗腰花 is a dish featuring pork kidneys, sliced into wheat-ear patterns, blanched, then stir-fried with green and red peppers for a crisp, tender texture with rich layers.
Spicy shredded beef tongueSpicy shredded beef tongue is a flavorful dish made by stir-frying thinly sliced beef tongue with chili and Sichuan pepper, delivering a bold, numbing heat.