Fazai Raw Material Hot Pot & Noodles (Indonesia Garden Branch)
Hot pot · ⭐ 4.0
Shop No. 12, Fourth Floor, North Street, Basement, Indonesia Park, No. 3 Hezuo Road
Dragon Mate tips
If you are traveling in China to visit Nanning, this restaurant is worth a stop for great food. This restaurant is located at Shop No. 12, Fourth Floor, North Street, Basement, Indonesia Park, No. 3 Hezuo 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: Tendon Meat, Seafood Noodles, Beef.
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: Nanning
- Category: Hot pot
- Rating: 4.0
- Address: Shop No. 12, Fourth Floor, North Street, Basement, Indonesia Park, No. 3 Hezuo Road
- Popular dishes: Tendon Meat, Seafood Noodles, Beef, Beef Shank, Ox Bone Marrow and Brain Medley
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Dishes
Tendon MeatAnglo is a dish made primarily from long strips of beef taken from the back of the cow, sliced thinly using precise knife skills, and then cooked with specially prepared seasonings. Its meat is tender and flavorful, making it a popular choice for hot pot or barbecue.
Seafood NoodlesA dish made with rice noodles and fresh seafood such as shrimp, fish, and shellfish, simmered in a savory broth with aromatic seasonings.
BeefBeef dishes are primarily made with high-quality beef and prepared using cooking methods such as stewing, boiling, and stir-frying. During the cooking process, seasonings like scallions, ginger, garlic, chili peppers, and Sichuan peppercorns can be added according to taste, allowing the beef to fully absorb the aromas of the seasonings for a tender and juicy texture.
Beef ShankBeef shank is the leg muscle of cattle, mainly consisting of lean meat and connective tissue. It's typically blanched, then simmered slowly in a pot with soy sauce, cooking wine, star anise, cinnamon, and other spices until tender and flavorful.
Ox Bone Marrow and Brain MedleyOx bone marrow and brain slowly stewed to softness, served with a secret sauce for rich, delicate flavor.
OysterOysters, using fresh oysters as the main ingredient, are typically served with lemon juice or a special sauce. The preparation is simple: open the oyster shells, keep the half-shell containing the oyster meat, clean it thoroughly, and enjoy raw, or enhance the flavor with additional seasonings.
Stewed Pork Belly Stir-fryA dish made by stir-frying pork belly with garlic and ginger, resulting in a tender and savory flavor.
Crispy Monkfish SlicesFresh crispy fish slices are marinated with salt and cooking wine, then quickly blanched or briefly fried to retain tenderness. Stir-fried with葱姜蒜 and green/red peppers for rich flavor.
Cured Duck IntestineA traditional dish made from duck intestines that are cured, dried, or smoked, offering a crisp texture and distinctive flavor, often served cold or stir-fried.
Shrimp pasteShrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.