Beijing-Style Copper Pot Hot Pot · Lamb Spine Hot Pot
Hot pot · ⭐ 3.6
Huanggang Park First Street, Shuiwei (next to Xingfu Siji Hotpot)
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 Huanggang Park First Street, Shuiwei (next to Xingfu Siji Hotpot). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Northeast Sour Cabbage, Premium Snowflake Lamb, Traditional Copper Pot Base.
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: 3.6
- Address: Huanggang Park First Street, Shuiwei (next to Xingfu Siji Hotpot)
- Popular dishes: Northeast Sour Cabbage, Premium Snowflake Lamb, Traditional Copper Pot Base, Inner Mongolia Beef Hand Roll, Inner Mongolia Premium Lamb Leg Meat
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Dishes
Northeast Sour CabbageNortheastern sour cabbage, made primarily from napa cabbage and fermented. The sour cabbage has a slightly yellow, translucent color and a crisp, tangy taste. It is commonly stewed with pork and vermicelli, making it a classic home-style dish in Northeast China.
Premium Snowflake LambPremium snowflake lamb features fine marbling and tender texture, ideal for quick boiling or hot pot cooking.
Traditional Copper Pot BaseA traditional copper pot base made by stir-frying beef tallow, broad bean paste, Sichuan peppercorns, and chili peppers with herbal spices to create a rich, aromatic flavor foundation for hot pot.
Inner Mongolia Beef Hand RollA dish featuring marinated beef from Inner Mongolia, grilled and wrapped in a thin tortilla with fresh vegetables and sauce.
Inner Mongolia Premium Lamb Leg MeatPremium lamb leg meat from Inner Mongolia, marinated with secret spices and slowly stewed to tender perfection.
Inner Mongolia Premium Lamb Shoulder MeatPremium lamb shoulder from Inner Mongolia, marinated and grilled over charcoal, tender with a rich aroma.
Inner Mongolia Homemade Wide NoodlesMade from high-quality potato starch, these wide noodles are handcrafted in Inner Mongolia, offering a chewy texture. Typically served with sauces, scallions, cilantro, and chili oil, or stir-fried and soups.
Baby bok choyBaby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
Sweet Pickled GarlicSugarcane garlic is a traditional Chinese side dish made primarily from fresh garlic. The preparation involves soaking and drying the garlic cloves, then marinating them with sugar, vinegar, and other seasonings until the cloves become transparent and take on an amber color. Sugarcane garlic has a crisp texture and a sweet yet slightly sour taste.
Crispy Beef BallsCrispy beef balls made from fresh beef mince, seasoned and shaped into dumplings, then boiled for a tender yet crunchy texture.