笨姐居民楼火锅(丹竹头店)
Hot pot · ⭐ 4.6
Units B101–B102, No. 30 Caodui Street, Nanwan Subdistrict
Dragon Mate tips
If you are traveling in China to visit Shenzhen, this restaurant is worth a stop for great food. This restaurant is located at Units B101–B102, No. 30 Caodui Street, Nanwan 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: Inner Mongolian Lamb, Cold Pot Fresh Duck Blood, Original Flavor 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: Shenzhen
- Category: Hot pot
- Rating: 4.6
- Address: Units B101–B102, No. 30 Caodui Street, Nanwan Subdistrict
- Popular dishes: Inner Mongolian Lamb, Cold Pot Fresh Duck Blood, Original Flavor Shrimp Paste, Yangmei Ice Tangyuan, Freshly Sliced Wagyu Sirloin
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Dishes
Inner Mongolian LambInner Mongolian lamb uses high-quality lamb from Inner Mongolia, with tender meat and evenly distributed fat. It is usually cooked in clear water or stewed to preserve its original flavor, or stir-fried or grilled with seasonings such as green onions, ginger, and garlic.
Cold Pot Fresh Duck BloodCold pot fresh duck blood is a unique dish whose main ingredient is fresh duck blood. The preparation involves gently blanching the duck blood and then soaking it in a specially prepared cold sauce to maintain its tender texture. The cold sauce is made by mixing garlic paste, ginger, soy sauce, vinegar, and other seasonings, adding rich layers of flavor to the duck blood.
Original Flavor Shrimp PasteOriginal flavor shrimp paste is primarily made from fresh shrimp, with shells and veins removed and minced into a paste. A small amount of salt, egg white, and starch are added and mixed evenly to form a smooth,细腻 shrimp paste. The paste is then squeezed by hand or with a spoon into boiling water to cook. The finished product is semi-transparent and has a tender, elastic texture.
Yangmei Ice TangyuanYangmei ice tangyuan is a dessert made with glutinous rice balls, fresh yangmei or yangmei juice, and served with ice or chilled. Cooked tangyuan are mixed with yangmei and ice in a bowl, optionally sweetened with syrup.
Freshly Sliced Wagyu SirloinBeef brisket is a dish made primarily with fresh beef. During preparation, high-quality beef brisket is selected and sliced into thin pieces on-site to ensure tender meat. It is typically cooked simply with a specially prepared seasoning to highlight the natural flavor of the beef.
Tomato Double-Flavor Hot PotA hearty hot pot featuring tomato and beef bone broth, with spicy and clear soup bases, served with beef, tofu, and mushrooms.
Benzie's Crisp Beef TripeA Sichuan-style cold dish made with fresh beef tripe, marinated in secret spices and quickly blanched for a crisp texture and spicy flavor.
辣冒烟牛肉辣冒烟牛肉是一道以牛肉为主料，配以辣椒、花椒等调料制成的菜肴。牛肉切片后经过腌制，再与辣椒、花椒及其他香料一同炒制，使牛肉入味且带有浓郁的麻辣香气。烹饪过程中会产生大量热气，形成‘冒烟’的效果。