Shi Shang Xian Niu Hot Pot (Jinhe Bay Garden Branch)
Hot pot · ⭐ 4.5
No. 60, Aijia Jinhe Bay Commercial Units, Tongjiang Avenue, Guangyi Subdistrict
Dragon Mate tips
If you are traveling in China to visit Wuxi, this restaurant is worth a stop for great food. This restaurant is located at No. 60, Aijia Jinhe Bay Commercial Units, Tongjiang Avenue, Guangyi Subdistrict. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Fresh Beef Delicacy, Yan Wan Double Combo, Beef Offal Soup Base.
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: Wuxi
- Category: Hot pot
- Rating: 4.5
- Address: No. 60, Aijia Jinhe Bay Commercial Units, Tongjiang Avenue, Guangyi Subdistrict
- Popular dishes: Fresh Beef Delicacy, Yan Wan Double Combo, Beef Offal Soup Base, Beef Tendon, Beef tendon meatballs
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Dishes
Fresh Beef DelicacyA premium beef dish slowly stewed with aromatics, resulting in tender meat and rich, savory broth.
Yan Wan Double ComboA fusion dish featuring fish and chicken meatballs served in two styles—clear soup or braised—offering rich flavor and balanced nutrition.
Beef Offal Soup BaseA rich soup base made from beef offal such as tripe, lungs, and intestines, simmered with spices for a savory flavor.
Beef TendonBeef tendon is a dish made primarily from牛's tendons, typically prepared by blanching, stewing, or braising to achieve a soft yet chewy texture. Common seasonings include green onions, ginger, soy sauce, and cooking wine, slowly simmered until fully flavored.
Beef tendon meatballsBeef tendon balls are a traditional delicacy made primarily from beef and beef tendons. The preparation involves finely chopping the beef and tendons, mixing them with appropriate seasonings, and then shaping and cooking the mixture to completion.
Beef MeatballsBeef balls are made primarily from beef, which is finely chopped, mixed, and seasoned to form a meat paste. This paste is then shaped into small balls by hand or machine. Finally, the beef balls are boiled in hot water until they float to the surface, indicating they are cooked. The finished beef balls have a fresh, tender texture with a chewy bite.
Beef brisket fatBeef brisket fat, primarily sourced from the fatty part of the beef chest, is carefully simmered and processed to achieve a golden yellow appearance. During preparation, the brisket fat is sliced thinly and briefly cooked with a specially crafted seasoning, preserving its original rich and aromatic flavor.
Tendon meatTendon meat is a dish primarily made with pork tendon. To prepare it, first wash and cut the tendon into pieces, then marinate it with seasonings to absorb flavor. Next, braise or stew the meat until it becomes tender and juicy, fully absorbing the sauce. Finally, reduce the sauce and serve on a plate for enjoyment.