Yaomei Hot Pot (Former Chengji Branch)
小吃快餐 · ⭐ 3.5
Room 107, Level 1, Building 3, Yuan Chengji, No. 277, Yinsanjiao Avenue
Dragon Mate tips
If you are traveling in China to visit Nanchang, 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 Room 107, Level 1, Building 3, Yuan Chengji, No. 277, Yinsanjiao Avenue. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Sweet Little Sausage, Tender Chaoshan Beef Balls, Traditional Hand-Made Shrimp Paste.
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: Nanchang
- Category: 小吃快餐
- Rating: 3.5
- Address: Room 107, Level 1, Building 3, Yuan Chengji, No. 277, Yinsanjiao Avenue
- Popular dishes: Sweet Little Sausage, Tender Chaoshan Beef Balls, Traditional Hand-Made Shrimp Paste, Prawn, Big Knife Old Meat Slices
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Dishes
Sweet Little SausageA traditional Chinese cured sausage made from pork and spices, known for its savory flavor and tender texture. Often used in stir-fries or eaten as a snack.
Tender Chaoshan Beef BallsMade from fresh beef leg meat, hand-pounded for a tender and elastic texture. Served in clear broth or spicy sauce for a distinctive flavor.
Traditional Hand-Made Shrimp PasteFresh shrimp is peeled and deveined, then hand-pounded to extract natural gelatin, creating a smooth and elastic texture. Served in clear soup or stir-fried for a delicate, fresh taste.
Prawn基围虾 is a dish made primarily with fresh基围虾. The preparation typically involves cleaning the shrimp, then stir-frying or steaming them with seasonings such as garlic and ginger to preserve their fresh and delicious taste.
Big Knife Old Meat SlicesDa Dao Lao Rou Pian is a dish featuring pork belly as the main ingredient. The pork is sliced, blanched to remove odor, then fried until slightly golden. It's stir-fried with葱,姜,蒜 and seasoned with soy sauce, sugar, and cooking wine for a tender, flavorful dish with a glossy red color.
Fresh Beef Tripe from the SlaughterhouseFresh beef tripe from the slaughterhouse, made from fresh cow tripe that has been carefully processed to maintain its tender texture. Stir-fried with a specially prepared chili sauce and spices, allowing the tripe to fully absorb the aromatic flavors of the seasonings and presenting an enticing color.
Hand-Beaten Pork with CorianderA dish made by hand-beating pork to a tender texture and mixing it with chopped coriander, resulting in a smooth and fragrant flavor.
Maling Luncheon MeatMerin Lunch Meat is a processed meat product primarily made from pork. The pork is minced into a paste, mixed with starch, salt, and other seasonings, then molded and steamed at high temperature. The finished product has a reddish color and a delicate texture.
Duck Blood in Hot PotA Sichuan-style dish made by boiling duck blood cubes in spicy hot pot broth, known for its tender texture and bold flavors.
Secret-Recipe Tender BeefMarinated tender beef uses fresh sirloin, sliced and marinated in a secret sauce, then quickly stir-fried or blanched to keep it tender. Main ingredients: beef, scallions, ginger, garlic, and seasonings.