Old Sichuan Stone Pot Fish Jumping Frog (Langxin Store)
Hot pot · ⭐ 3.5
No. 53 Qingnian Road, Building C, Room 112 (adjacent to the intersection of Songbai Road and Qingnian Road)
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. 53 Qingnian Road, Building C, Room 112 (adjacent to the intersection of Songbai Road and Qingnian 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: Boneless Chicken Feet, Preserved Vegetable Braised Pork, Lamb Stew.
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: 3.5
- Address: No. 53 Qingnian Road, Building C, Room 112 (adjacent to the intersection of Songbai Road and Qingnian Road)
- Popular dishes: Boneless Chicken Feet, Preserved Vegetable Braised Pork, Lamb Stew, Duck Blood
China trip · China travel
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Dishes
Boneless Chicken FeetBoneless chicken feet is a dish primarily made with chicken feet, which are blanched to remove odor and then marinated or simmered with seasonings. During preparation, ingredients such as scallions, ginger, garlic, and chili peppers are typically added to enhance flavor. The finished chicken feet are soft yet elastic, offering a rich and satisfying texture.
Preserved Vegetable Braised PorkMei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
Lamb StewA Chinese dish made by slow-cooking lamb with vegetables like radish and potato, resulting in tender meat and rich broth.
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.