The founder of Xiangjiangnan is from Bagongshan, Anhui Province, and he loves the tofu of his hometown of Bagongshan, and opened this Hui restaurant in Shanghai in 2014 to promote his hometown cuisine to more people. In 2017, it launched a new Hui cuisine brand "Wanhui", and the products of the two restaurants are basically the same.

Enjoy the Gangnan's Bagongsan tofu is worth recommending. The key to the deliciousness of Pagong Mountain tofu is that the water used to grind the tofu is the unique mountain spring water in the area. The agate spring is located in the southeast of the tofu village of Bagong Mountain, and the tofu made with this spring water tastes more elastic than ordinary tofu, and at the same time the taste is dense and the bean fragrance is full. By employing the inheritors of Bagongshan tofu and using good beans and good water, the signature dish of Bagongshan handmade tofu created by Xiangjiangnan and Wanhui quickly attracted a large number of diners, and Hong Kong stars Yue Wenle and Yeung Gongru both visited Wanhui to taste the tofu. These two restaurants are not only delicious tofu, but also the craftsmanship of Huizhou cuisine is also very good, Huangshan stinky mandarin fish, Daping Lake ecological big fish head, Wuyuan steamed black wool pork, Hu Shi Yipin pot, Huizhou first row are all widely praised by diners.

The decoration of Xiangjiangnan and Anhui Hui highlights the classical charm of Huizhou. The space of Xiangjiangnan is larger, and there are many private rooms in addition to the booths. Wanhui opens in the shopping mall, the internal space is large, the environment is more novel, and the atmosphere is rendered with dry ice at the entrance of the restaurant, and the interior of the restaurant creates an atmosphere of Jiangnan through dynamic flowing water, which looks antique. In terms of service, the waiters of the two companies have a decent attitude and are responsive to diners' needs, which does not affect the dining experience.