Chongqing Lao Pao Hot Pot (Yantian, Yujing Jia Yuan Branch)
Hot pot · ⭐ 3.8
No. 2 Hong'an Road, Donghai Community, Yujing Jiayuan Phase I, Building 2, Unit 114
Dragon Mate tips
If you are traveling in China to visit Shenzhen, 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. 2 Hong'an Road, Donghai Community, Yujing Jiayuan Phase I, Building 2, Unit 114. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Crispy Pork with Salt and Pepper, Pea Shoots, Duck Blood.
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: Shenzhen
- Category: Hot pot
- Rating: 3.8
- Address: No. 2 Hong'an Road, Donghai Community, Yujing Jiayuan Phase I, Building 2, Unit 114
- Popular dishes: Crispy Pork with Salt and Pepper, Pea Shoots, Duck Blood
China trip · China travel
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Dishes
Crispy Pork with Salt and PepperSichuan pepper salt crispy pork is a traditional snack made primarily from pork. The pork is marinated and then deep-fried until golden and crispy. To prepare it, the pork is cut into bite-sized pieces, marinated with Sichuan pepper salt and other seasonings, then fried in hot oil until crispy on the outside and tender on the inside, and finally sprinkled with additional Sichuan pepper salt.
Pea ShootsPea shoots are a vegetable dish primarily made from young pea sprouts. Fresh pea shoots are typically washed, blanched, or stir-fried to maintain their crisp and tender texture. They can be cooked alone or enhanced with seasonings such as minced garlic and ginger threads for added flavor.
Duck BloodDuck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.