Tianfu Bashizi Hot Pot
Hot pot · ⭐ 4.0
4th Floor, Rongchuang Bund One Plaza, No. 528 Zhonghua Road
Dragon Mate tips
If you are traveling in China to visit Shanghai, this restaurant is worth a stop for great food. This restaurant is located at 4th Floor, Rongchuang Bund One Plaza, No. 528 Zhonghua 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: 3-Second Tibetan Yak Beef, Tendon Meat, Sichuan Crisp Tripe.
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: Shanghai
- Category: Hot pot
- Rating: 4.0
- Address: 4th Floor, Rongchuang Bund One Plaza, No. 528 Zhonghua Road
- Popular dishes: 3-Second Tibetan Yak Beef, Tendon Meat, Sichuan Crisp Tripe, Tianfu Yang-Yang Pot, 抹茶雪花冰
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Dishes
3-Second Tibetan Yak BeefA quick stir-fry dish using premium yak beef from western Sichuan, marinated and cooked rapidly to retain tenderness, seasoned with authentic regional spices for a bold, spicy flavor.
Tendon MeatAnglo is a dish made primarily from long strips of beef taken from the back of the cow, sliced thinly using precise knife skills, and then cooked with specially prepared seasonings. Its meat is tender and flavorful, making it a popular choice for hot pot or barbecue.
Sichuan Crisp TripeA classic Sichuan dish featuring fresh beef tripe quickly blanched to retain its crisp texture, served with garlic, cilantro, chili oil, and other seasonings for a spicy, numbing flavor.
Tianfu Yang-Yang PotTianfu Yang-Yang Pot is a dual-flavor hot pot featuring Sichuan-Chongqing flavors, with a divided red broth and clear broth. Main ingredients include beef, lamb, tofu, bean sprouts, chili, Sichuan pepper, and beef tallow, cooked separately in each half to deliver spicy-numbing and light-clear tastes respectively.
抹茶雪花冰抹茶雪花冰以新鲜抹茶粉和冰块为主要原料，通过研磨或搅拌制成细腻的雪花状冰沙，口感清凉绵密。制作时将抹茶粉与少量热水调匀成浓稠茶液，再加入碎冰搅拌至冰沙状态，最后可搭配红豆、糯米糍等配料。
杨枝甘露雪花冰杨枝甘露雪花冰是一款甜品，主要食材包括西米、芒果、柚子、椰奶和淡奶油。制作时将西米煮熟后冷却，芒果和柚子去皮取肉切丁，与椰奶和淡奶油混合搅拌均匀，最后加入冰碎制成雪花冰状，冷藏后食用。
Milk Duck BloodMilk duck blood is a dish primarily made with duck blood, cooked together with milk. After cutting the duck blood into pieces, it is simmered with milk, allowing the duck blood to absorb the rich aroma of the milk and resulting in a smooth, tender texture. A small amount of seasonings such as salt and pepper is typically added during preparation to enhance the flavor.
Beef Tallow Flower Jelly Chicken Yumburger PotThe beef tallow flower jelly chicken yumburger pot features beef tallow, flower jelly, and chicken as main ingredients, with a dual-flavor broth—one side rich in beef tallow, the other clear and delicate with flower jelly chicken soup. Made with fresh chicken, premium flower jelly, and beef tallow, slowly stewed for a rich, flavorful broth.
White Jade TripeA Sichuan-style cold dish made with beef tripe, blanched and tossed in a spicy garlic-chili oil dressing, known for its crisp texture and bold flavor.
Breeding Giant Salamander DishA dish made from farmed giant salamander, gently stewed with ginger, scallions, and garlic, known for its tender texture and nourishing properties.