Liu Fu Dian Burnt Chicken Hot Pot
Hot pot · ⭐ 3.7
No. 610 Jingxi Middle Road
Dragon Mate tips
If you are traveling in China to visit Wuxi, 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. 610 Jingxi Middle 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: Filled Meatballs, Napa cabbage, Large Shrimp Wow Wow Pot.
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: Wuxi
- Category: Hot pot
- Rating: 3.7
- Address: No. 610 Jingxi Middle Road
- Popular dishes: Filled Meatballs, Napa cabbage, Large Shrimp Wow Wow Pot, Premium Pork Belly, Fried Tofu Pockets
China trip · China travel
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Dishes
Filled MeatballsBaoxin Gongwan is made from pork, fish meat, and additives like starch and egg white, shaped into balls with shrimp or crab meat as filling. Fried or boiled, it has a chewy exterior and tender filling with rich flavor.
Napa cabbageNapa cabbage is a common vegetable widely loved for its tender texture and nutritional value. When preparing it, the cabbage is usually washed and cut into segments, and can be stir-fried, simmered, or made into soups. Seasonings can be added according to taste during cooking.
Large Shrimp Wow Wow PotLarge shrimp wow wow pot features fresh large shrimp stir-fried with garlic, ginger, and green and red peppers, then simmered to create a rich, aromatic broth with a flavorful texture.
Premium Pork BellyPremium pork belly marinated and slowly braised to perfection, tender and rich in flavor.
Fried Tofu PocketsFried tofu is made by deep-frying tofu until the outside becomes crispy while the inside stays soft. Made from soybean-based tofu, it's cut into pieces and fried in hot oil until puffed and set, ready to eat as-is or use in cooking.
Oil-fried gluten noodlesOil-fried gluten balls are made from wheat dough that is fermented and then deep-fried, forming hollow spherical shapes with a crispy outer shell and a porous interior. To prepare them, the dough is shaped into small balls and fried in hot oil until they expand, turn golden brown, and are then drained of excess oil. They are commonly used in stir-fries or stews, absorbing the broth to create a rich and flavorful texture.
Stir-fried Chicken with Live Killing MethodA spicy Sichuan dish made with fresh chicken, stir-fried with chili, Sichuan pepper, and aromatics, delivering a bold, numbingly hot flavor.
Spicy Chicken StewA spicy Sichuan-style chicken stew made with chicken and aromatic spices, known for its rich flavor and heat.
Corn PancakeCorn cake is a Chinese pan-fried dish using fresh corn kernels as the main ingredient. Mix corn with a little starch, add salt and egg, stir well, then fry in a pan until golden brown on both sides, creating a crispy outside and tender inside.
Fresh Beef TripeFresh beef tripe is the esophagus of a cow, cleaned and processed for direct consumption or used in hot pot and cold dishes. It has a crisp, tender texture with elasticity and retains its natural flavor.
Old Chengdu Double-Flavor Hot PotA traditional Sichuan hot pot with two flavors: one spicy red oil base and one mild broth, served with assorted meats and vegetables.
Squid BlossomSquid flowers are a dish made primarily from fresh squid, which is cut with floral patterns and quickly cooked by blanching or frying. During preparation, aromatics such as scallions, ginger, garlic, and chili peppers are typically added to enhance flavor while maintaining the squid's tender texture.