The Sheep of the Past · Copper Hot Pot (Gongguang Street Branch)
Hot pot · ⭐ 4.4
No. 40, Guangrong Street, Maluan Bay Subdistrict
Dragon Mate tips
If you are traveling in China to visit Shenyang, this restaurant is worth a stop for great food. This restaurant is located at No. 40, Guangrong Street, Maluan Bay 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: Wulagai Wild Chives Flower, Lactic Acid Fermented Sauerkraut, Tianshui Wide Noodles.
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: Shenyang
- Category: Hot pot
- Rating: 4.4
- Address: No. 40, Guangrong Street, Maluan Bay Subdistrict
- Popular dishes: Wulagai Wild Chives Flower, Lactic Acid Fermented Sauerkraut, Tianshui Wide Noodles, Angus Grain-Fed Beef, Young Lamb Shoulder Blade
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Dishes
Wulagai Wild Chives FlowerA dish made from wild chives flowers harvested in the Wulagai grassland of Inner Mongolia, stir-fried with fresh vegetables and seasonings to highlight its natural aroma and mild spiciness.
Lactic Acid Fermented SauerkrautA fermented cabbage dish made using lactic acid bacteria, known for its tangy flavor and probiotic benefits.
Tianshui Wide NoodlesTianshui wide noodles is a specialty snack made with sweet potato starch noodles, seasoned with chili oil, garlic, cilantro, and vinegar for a spicy and refreshing taste.
Angus Grain-Fed BeefAngus grain-fed beef uses premium Angus beef, marinated and then grilled or charcoal-broiled. Main cuts are tenderloin or sirloin, seasoned with basic spices like salt and black pepper.
Young Lamb Shoulder BladeFresh lamb shoulder blade, marinated and grilled over charcoal for tender, flavorful meat.
Old-style Lamb Spine BonesFresh lamb spine bones marinated in secret spices and slowly stewed until tender, with a rich, aromatic broth.
Young Lamb of the YearFresh lamb from the same year, marinated and grilled over charcoal for a tender, smoky flavor.
Xinmin Blood SausageXinmin blood sausage is a traditional Northeast Chinese dish made by filling intestines with pig blood, pork, and spices, then steamed to create a smooth, flavorful delicacy.
Quick-boiled TripeWater-boiled tripe is a traditional dish primarily made with pork or lamb tripe. The preparation involves quickly blanching the sliced tripe in boiling water until cooked, then draining and serving it with a specially prepared sauce. It has a fresh, tender texture and is smooth and delicious to eat.
Frozen TofuFrozen tofu is made by freezing fresh tofu, creating a porous texture that absorbs flavors well. It's commonly used in stews or stir-fries for a chewy, savory bite.