Wang Ji Fresh Beef · Chao Shan Beef Hot Pot (Zhuowei City Branch)
Hot pot · ⭐ 3.8
Wangji Xian Niu Restaurant, Intersection of Juxiang 3rd Road and Changfu West Road
Dragon Mate tips
If you are traveling in China to visit Dongguan, 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 Wangji Xian Niu Restaurant, Intersection of Juxiang 3rd Road and Changfu West 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: Five-Flower Spread, Tendon Meat, Chinese Yam Dish.
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: 3.8
- Address: Wangji Xian Niu Restaurant, Intersection of Juxiang 3rd Road and Changfu West Road
- Popular dishes: Five-Flower Spread, Tendon Meat, Chinese Yam Dish, Offal Mix, Beef Brisket
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Dishes
Five-Flower SpreadA Chinese dish made with pork belly, seasoned and cooked by pan-frying or braising, resulting in a rich, savory flavor.
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.
Chinese Yam DishA Chinese dish made primarily from yam, often stir-fried or steamed, known for its mild flavor and health benefits.
Offal MixOffal mix is a dish made from beef tripe, intestines, lungs, and heart, cleaned and simmered with spices for a rich, soft texture.
Beef BrisketBeef brisket is primarily made from the rib section of beef, slow-cooked to perfection. The meat is tender with a slight chewiness from its connective tissues, making it ideal for slow cooking to bring out rich flavors. It is typically cooked with spices and vegetables until tender and flavorful, resulting in a rich and savory broth.
Beef Bone Clear Soup PotThe beef bone broth is made primarily from fresh beef bones, slowly simmered for a long time to create a clear and bright soup base filled with the rich aroma of marrow. Paired with various vegetables, meats, or soy products, it preserves the natural flavors of the ingredients while making the broth even more flavorful—perfect for warming up during winter.
Beef RibBeef brisket is made from high-quality beef, finely sliced to show a marbled texture of fat and lean meat. It is commonly used in hot pot, barbecue, or stir-frying, offering a tender and juicy taste, making it an excellent choice among meat dishes.
Pork BellyBelly fat is made by curing and roasting pork fat. The pork fat is cut into suitable-sized pieces, marinated with a special seasoning to absorb flavor, then slowly grilled over charcoal until the surface turns golden brown and the fat melts out, leaving the inner meat tender and juicy.
Bitter Melon and Soybean PotA savory stew made with bitter melon and soybeans, often including pork or ham for added flavor.
Radish Corn Soybean PotA hearty stew featuring radish, corn, and soybeans, gently simmered to create a savory and comforting dish.
Snowflake Wagyu BeefSnowflake beef is made from high-quality beef, carefully sliced to maintain a tender and juicy texture. When cooked with a specially prepared sauce and simply pan-seared, it offers a delicate texture and rich flavor.