Liu Wenxiang Big Bowl Spicy Hot Pot (Donglai Street Branch)
小吃快餐 · ⭐ 3.9
No. 83 Donglai Street (Residential)
Dragon Mate tips
If you are traveling in China to visit Harbin, 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. 83 Donglai Street (Residential). 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: Daiyao Lychee, Wide Rice Noodles, Grape Fruit Salad.
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: Harbin
- Category: 小吃快餐
- Rating: 3.9
- Address: No. 83 Donglai Street (Residential)
- Popular dishes: Daiyao Lychee, Wide Rice Noodles, Grape Fruit Salad, Kelp, Fried Blood Sausage
China trip · China travel
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Dishes
Daiyao LycheeDaiyao Lychee is a dessert made with fresh lychees, sugar, and osmanthus, slowly cooked to create a sweet and fragrant dish perfect for summer.
Wide Rice NoodlesWide rice noodles, a broad ribbon-shaped vermicelli made from sweet potato starch. Typically, the wide rice noodles are soaked in warm water to soften them before being stir-fried or added to soups with meats and vegetables. They have a smooth, tender texture that absorbs broth well, enhancing the overall flavor.
Grape Fruit SaladA refreshing dessert made with fresh grapes, fruit pieces, honey, and lemon juice. Chill before serving for a sweet and tangy treat.
KelpKelp is a dish primarily made with kelp as the main ingredient, typically prepared by mixing it cold, boiling it into soup, or stir-frying. Kelp is rich in iodine and various minerals, with a smooth and tender texture, making it one of the most common seafood products.
Fried Blood SausageFried blood sausage is a dish made by mixing pork with starch and seasonings, then stuffing the mixture into sausage casings and frying it in oil. To prepare it, the seasoned meat filling is stuffed into the casings, steamed or boiled until cooked through, then sliced and fried in hot oil until the surface turns golden and crispy.