Lao Wu Chaoshan Nighttime Pig Offal
Hot pot · ⭐ 3.7
Shop Nos. 5-6-7, No. 61-4, No. 61 Market South, Xiawei Er Cun, Huanggang Community, Futian Subdistrict
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 Shop Nos. 5-6-7, No. 61-4, No. 61 Market South, Xiawei Er Cun, Huanggang Community, Futian Subdistrict. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Fresh Pork Liver, Hong Kong-style Dim Sum, Fresh Pork Meatballs.
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: 3.7
- Address: Shop Nos. 5-6-7, No. 61-4, No. 61 Market South, Xiawei Er Cun, Huanggang Community, Futian Subdistrict
- Popular dishes: Fresh Pork Liver, Hong Kong-style Dim Sum, Fresh Pork Meatballs
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Fresh Pork LiverFresh pork liver is quickly stir-fried after marinating, resulting in a tender and flavorful dish commonly found in Chinese home cooking.
Hong Kong-style Dim SumHong Kong-style dim sum is a refined snack category developed from Cantonese traditional pastries, featuring ingredients like pork, shrimp, chicken, vegetables, and glutinous rice. Common cooking methods include steaming, frying, pan-frying, or baking. Popular varieties include shrimp dumplings, barbecued pork buns, rice noodle rolls, chicken feet, and custard buns—known for thin skins, generous fillings, and elegant presentation.
Fresh Pork MeatballsFresh pork meatballs made by hand-pounding lean pork, mixed with scallion water, egg white, and starch, then boiled to a tender texture, often served in soup or as hot pot ingredients.