Knife Board Fragrance · Anhui Cuisine (Xinghua Park Branch)
地方菜 · ⭐ 4.6
No. 89 Mengcheng 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 No. 89 Mengcheng 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: Multi-flavor Knife-board Ham, Anqing Sweet Potato Flour Dumplings with Braised Pork, Huizhou Dabang Xiang.
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: 地方菜
- Rating: 4.6
- Address: No. 89 Mengcheng Road
- Popular dishes: Multi-flavor Knife-board Ham, Anqing Sweet Potato Flour Dumplings with Braised Pork, Huizhou Dabang Xiang, Stinky Mandarin Fish, Osmanthus Rice Wine
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Dishes
Multi-flavor Knife-board HamA dish made from seasoned pork belly, air-dried and sliced, then stir-fried with various seasonings for a savory, slightly spicy flavor.
Anqing Sweet Potato Flour Dumplings with Braised PorkA traditional dish from Anqing featuring sweet potato flour dumplings simmered with pork belly, resulting in a rich and savory 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.
Stinky Mandarin FishA signature Huai cuisine dish made by fermenting mandarin fish, resulting in a unique aroma and tender texture when steamed or braised with garlic and ginger.
Osmanthus Rice WineGuihua Jiunao is a traditional dessert made primarily from glutinous rice and osmanthus flowers. The glutinous rice is fermented to make rice wine, then fresh osmanthus flowers are added and mixed evenly. It has a rich texture with a subtle aroma of alcohol and the fragrance of osmanthus.
Pan-fried Chengkan Hair TofuA traditional Huizhou dish featuring tofu with a fuzzy texture, pan-fried until golden and crispy, served with a savory sauce.
Anhui North Vegetable PorridgeA traditional dish from northern Anhui made with fresh vegetables and legumes, blended into a smooth porridge-like consistency.
Wanbei Suanzi Rolled FlatbreadA traditional snack from Wanbei, Anhui, made by rolling fried dough sticks into a flatbread for a crispy and soft texture.
Anhui Mountain Pork NoodlesA traditional dish from Anhui, featuring mountain pork and handmade noodles simmered together until tender and flavorful.
Wuhu Flavor Red-Skin DuckWuhu Flavor Red-Skin Duck uses high-quality duck with a deep red skin after special marination, slow-cooked using traditional braising methods until tender. Main ingredients include duck meat, soy sauce, sugar, and spices, offering a rich flavor with a sweet-salty balance and crispy skin with tender meat.
Braised Chicken with Tea AromaChicken is slowly braised with Huangshan Maofeng tea, infusing the meat with a delicate tea aroma and rich flavor.
Glazed Lotus Root with Sticky Rice and OsmanthusA traditional Chinese dessert made by stuffing lotus root with sticky rice, then simmering in a syrup of rock sugar and osmanthus flowers for a sweet, fragrant treat.
Huangshan Stone Ear Stir-fried with Free-range EggsA dish featuring Huangshan stone ear and free-range eggs stir-fried together, offering a delicate balance of textures and flavors.