Wudu Zha Zha Hot Pot (Nancheng Zhigcheng Store)
Hot pot · ⭐ 4.7
Unit A103, Building A, Zhihui City, No. 18 Shuguang Road, Dongguan
Dragon Mate tips
If you are traveling in China to visit Dongguan, this restaurant is worth a stop for great food. This restaurant is located at Unit A103, Building A, Zhihui City, No. 18 Shuguang Road, Dongguan. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Qing Qiang Shrimp Paste, Nine-foot Goose Intestine, Kung Fu Lettuce Strips.
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: Dongguan
- Category: Hot pot
- Rating: 4.7
- Address: Unit A103, Building A, Zhihui City, No. 18 Shuguang Road, Dongguan
- Popular dishes: Qing Qiang Shrimp Paste, Nine-foot Goose Intestine, Kung Fu Lettuce Strips, Yangzi River Hot Pot, Freshly Sliced Premium Onglue
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Qing Qiang Shrimp PasteA dish made from fresh shrimp minced and mixed with egg white and starch, then shaped and cooked to achieve a chewy, tender texture with a delicate seafood flavor.
Nine-foot Goose IntestineNine-foot goose intestine is a dish featuring fresh goose intestines, quickly blanched or stir-fried to retain crispness. Often seasoned with garlic, chili, and Sichuan pepper to highlight its unique crunch and rich aroma.
Kung Fu Lettuce StripsLettuce cut into strips, quickly stir-fried or blanched, then seasoned with garlic and chili for a crisp, fresh flavor.
Yangzi River Hot PotA two-tone hot pot featuring spicy Sichuan-style broth on one side and mild broth on the other, served with assorted meats and vegetables.
Freshly Sliced Premium OnglueFreshly sliced premium beef from the tenderloin, served immediately after cutting to ensure maximum tenderness and flavor.
Fresh Duck Blood in BowlWanwan Xian Ya Xue is a dish featuring duck blood as the main ingredient, typically sliced and simmered in soup with vegetables, tofu, or vermicelli, seasoned with salt and pepper. Duck blood is blanched first to remove odor, then stewed with broth or water to maintain its tender texture.
Snakehead FishBefore cooking, snakehead fish needs to be marinated with seasonings such as garlic, ginger, and chili peppers to infuse flavor. During cooking, adding doubanjiang (fermented broad bean paste) enhances the taste, and reducing the sauce makes the flavor more concentrated.
King Beef SupremeA dish featuring premium beef slices stir-fried with vegetables and a secret sauce, known for its tender texture and rich flavor.
Misty City Thousand-Layer TripePremium beef tripe is meticulously cleaned, marinated, and layered through multiple steps to create a rich, textured dish with a savory-slightly spicy flavor profile.
Fog City Tender BeefA tender beef dish from Chongqing, marinated and stir-fried quickly with vegetables for a spicy and aromatic flavor.
Wudu Handmade Ice JellyA traditional Sichuan cold dessert made from pea starch or crystal powder, served chilled with sweet red sugar syrup and toppings like peanuts, raisins, and hawthorn slices.- Wudu Beef TripeA Sichuan dish made with beef tripe stir-fried with chili, Sichuan pepper, and garlic, known for its crisp texture and spicy flavor.
Foggy City Crisp TripeFresh beef tripe is quickly blanched to retain its crisp texture and served with a spicy chili sauce, offering a bold flavor typical of Sichuan cuisine.
Spicy BeefSpicy beef is a dish made primarily from beef, seasoned with various spices and chili peppers. First, the beef is sliced and marinated, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, while fully absorbing the flavors of the spicy seasoning.