Leng Ji Yu Wei • Chongqing Old Hot Pot (Yuanjing Branch)
Hot pot · ⭐ 4.3
Shop 106, No. 88-1 Yuanjing Road (opposite Hanshihui)
Dragon Mate tips
If you are traveling in China to visit Guangzhou, this restaurant is worth a stop for great food. This restaurant is located at Shop 106, No. 88-1 Yuanjing Road (opposite Hanshihui). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Cold Pot Fresh Duck Blood, Kung Fu Potato Shreds, 功夫虾滑.
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: Guangzhou
- Category: Hot pot
- Rating: 4.3
- Address: Shop 106, No. 88-1 Yuanjing Road (opposite Hanshihui)
- Popular dishes: Cold Pot Fresh Duck Blood, Kung Fu Potato Shreds, 功夫虾滑, Screaming Beef, Torn Fresh Beef Tripe
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Dishes
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.
Kung Fu Potato ShredsA stir-fried dish made with thinly sliced potatoes, often with vegetables like green pepper and carrot, known for its crisp texture and savory flavor.
功夫虾滑A dish made from fresh shrimp meat pounded into a smooth paste, then cooked in broth or stir-fried with vegetables for a delicate, flavorful experience.
Screaming BeefA stir-fried dish of tender beef with vegetables, seasoned with a secret sauce for a spicy and aromatic flavor.
Torn Fresh Beef TripeHand-teared fresh beef tripe is a dish made from fresh ox tripe, torn by hand and quickly blanched to retain its crisp tenderness. Typically mixed or stir-fried with chili, Sichuan pepper, garlic slices, and green onion segments to highlight the ingredient's natural flavor.
Hot Pot TrioHot pot trio typically refers to three main ingredients: beef tripe, yellow throat, and duck intestine. These are commonly used in Sichuan or spicy hot pot dishes. Clean and slice them, then quickly blanch in boiling water before serving.
Crispy Fried PorkCrispy fried pork is a dish made primarily from fatty pork belly, which is marinated and then deep-fried until golden and crunchy. The pork belly is sliced thinly, marinated with a special seasoning to absorb flavor, and then quickly fried in hot oil until the slices turn golden and crispy.
Old Hot Pot BeefA dish made with fresh beef slices cooked in a traditional spicy hot pot broth, known for its rich flavor and tender texture.
Braised Chicken Feet with Tiger SkinHǔpí Fèngzhǎo (Tiger Skin Chicken Feet) is renowned for its unique preparation method and delicious flavor. The chicken feet are first deep-fried until the skin becomes crispy and bubbled, forming a 'tiger skin' texture. They are then marinated with spices and seasonings to absorb rich flavors. During cooking, the chicken feet fully absorb the sauce, becoming tender and succulent, with skin and bones easily separating and the meat remaining juicy and delicate. This dish is not only tasty but also rich in collagen, which nourishes the skin.
Chongqing Sweet Potato NoodlesChongqing Sweet Potato Noodles is a Sichuan dish made with sweet potato noodles, meat, vegetables, and chili seasonings. The noodles are chewy, and the broth is rich and spicy with a fragrant taste.
Limited Pork BrainA delicacy made from fresh pork brain, gently stewed with ginger and scallions for a smooth, rich texture.