Shudu Hotpot
Hot pot · ⭐ 3.9
No. 38 Xiantan Road
Dragon Mate tips
If you are traveling in China to visit Fo Shan, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 38 Xiantan 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: Whole Tomato Pot, Mushroom Hot Pot, Fresh Duck Intestines from the Slaughterhouse.
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: Fo Shan
- Category: Hot pot
- Rating: 3.9
- Address: No. 38 Xiantan Road
- Popular dishes: Whole Tomato Pot, Mushroom Hot Pot, Fresh Duck Intestines from the Slaughterhouse, Sichuan Pepper Pork Ribs, Braised Chicken Feet with Tiger Skin
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Dishes
Whole Tomato PotA hearty pot made entirely from fresh tomatoes, simmered with onions, garlic, and ginger for a rich, tangy flavor—perfect for pairing with meat, tofu, or vegetables.
Mushroom Hot PotA hot pot featuring a variety of fresh mushrooms simmered in a savory broth, offering rich flavor and health benefits.
Fresh Duck Intestines from the SlaughterhouseFresh duck intestine from the slaughterhouse, made with fresh duck intestines as the main ingredient, carefully processed and stir-fried with a specially prepared seasoning. The dish highlights the tender texture and appealing color of the duck intestine, offering a delicacy that truly showcases the original flavor of the ingredients.
Sichuan Pepper Pork RibsA Sichuan dish featuring pork ribs marinated with Sichuan pepper and other seasonings, then steamed to tender perfection with a distinctive numbing-spicy flavor.
Braised Chicken Feet with Tiger SkinHǔpí Fèngzhǎo (Tiger Skin Chicken Feet) is renowned for its unique preparation method and delicious flavor. The chicken feet are first deep-fried until the skin becomes crispy and bubbled, forming a 'tiger skin' texture. They are then marinated with spices and seasonings to absorb rich flavors. During cooking, the chicken feet fully absorb the sauce, becoming tender and succulent, with skin and bones easily separating and the meat remaining juicy and delicate. This dish is not only tasty but also rich in collagen, which nourishes the skin.
Chongqing FanzhulvA Sichuan dish made with fresh bamboo shoots stir-fried with chili and Sichuan peppercorns, offering a crisp texture and numbing spiciness.
Covered TripeA classic Sichuan dish made with fresh beef tripe quickly blanched and stir-fried with chili, Sichuan pepper, garlic, and ginger for a spicy, numbing flavor.
Fresh Beef RollFresh beef slices rolled and quickly cooked, resulting in tender and juicy texture, commonly served with dipping sauce or clear broth.
Fresh Wagyu BeefFresh wagyu beef from the tenderloin, with delicate texture and clear marbling like snowflakes. Slice, marinate briefly with salt, pepper, soy sauce, then quickly stir-fry or blanch to preserve tenderness.
Spicy Tripe LiverA spicy Sichuan dish made with small intestines and liver, stir-fried with chili and Sichuan peppercorns for a numbing, fiery flavor.