Magaguo Shi · Farm Fresh Beef Hot Pot
Hot pot · ⭐ 3.8
B1 Floor, No. 1388, Yinhang Road
Dragon Mate tips
If you are traveling in China to visit Shanghai, 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 B1 Floor, No. 1388, Yinhang 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: Hot Pot Base, New Egg Tart, Li Chuanfang Black Tofu.
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: 3.8
- Address: B1 Floor, No. 1388, Yinhang Road
- Popular dishes: Hot Pot Base, New Egg Tart, Li Chuanfang Black Tofu, Pork Belly Stir-Fry, Beef
China trip · China travel
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Dishes
Hot Pot BaseA flavorful broth base for hot pot, typically made by stir-frying spices like Sichuan peppercorns, chili, and garlic in beef tallow, then simmered with broth to create a rich, spicy flavor.
New Egg TartNew egg tart is a dessert made primarily with eggs, milk, and sugar, with a crispy outer shell and soft filling. The egg mixture is baked in a tart shell.
Li Chuanfang Black TofuLi Chuanfang Black Tofu is a type of black tofu made primarily from yellow beans, fermented and pressed using traditional methods. It has a delicate texture and a unique taste with a subtle soy aroma and fermentation flavor.
Pork Belly Stir-FryPork tenderloin is a dish made primarily from pork loin, sliced thin or into strips, marinated with rice wine, light soy sauce, and starch, then cooked by pan-frying, stir-frying, or deep-frying until tender and succulent. Often enhanced with葱姜蒜 for aroma.
BeefBeef dishes are primarily made with high-quality beef and prepared using cooking methods such as stewing, boiling, and stir-frying. During the cooking process, seasonings like scallions, ginger, garlic, chili peppers, and Sichuan peppercorns can be added according to taste, allowing the beef to fully absorb the aromas of the seasonings for a tender and juicy texture.
WakameWakame is a type of seaweed ingredient, primarily made from dried or fresh wakame. It is usually soaked and blanched before being mixed with garlic, soy sauce, vinegar, and sesame oil, or added to soups for cooking. It can also be stir-fried with other vegetables or meats.
Guizhou Sour Soup PotGuizhou sour soup pot uses local sour broth as base, with pork, chicken, or fish, plus vegetables like bean sprouts, cabbage, and tofu. Boil the sour broth—usually made from tomatoes, Sichuan pepper, or fermented rice water—then simmer meat and veggies to create a rich, tangy broth.
Horsehead Shrimp SlurryA dish made from fresh shrimp and water chestnuts, blended into a smooth paste and steamed to create a tender, crisp texture.