Ma Chang Old Hot Pot (Nanlian Branch)
Hot pot · ⭐ 4.5
Shop No. 121, Manjinghua Xiyue Lihua Ting, Nanlian Community, Longgang Subdistrict (310 meters on foot from Exit B3 of Nanlian Metro Station)
Dragon Mate tips
If you are traveling in China to visit Shenzhen, this restaurant is worth a stop for great food. This restaurant is located at Shop No. 121, Manjinghua Xiyue Lihua Ting, Nanlian Community, Longgang Subdistrict (310 meters on foot from Exit B3 of Nanlian Metro Station). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: 8-Second Potato Threads, Cold Pot Duck Blood, Tender Beef.
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: 4.5
- Address: Shop No. 121, Manjinghua Xiyue Lihua Ting, Nanlian Community, Longgang Subdistrict (310 meters on foot from Exit B3 of Nanlian Metro Station)
- Popular dishes: 8-Second Potato Threads, Cold Pot Duck Blood, Tender Beef, Fresh Beef Tripe, Dried Gongcai
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Dishes
8-Second Potato ThreadsA quick and crispy dish made by frying thin potato threads for just 8 seconds, resulting in a crunchy exterior and soft interior.
Cold Pot Duck BloodCold pot duck blood is a dish made primarily with duck blood, sliced and stir-fried in a cold pan with scallions, ginger, garlic, and doubanjiang to absorb the flavors while maintaining its tender texture without high heat.
Tender BeefTender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
Fresh Beef TripeSlaughter fresh tripe is a dish made primarily from fresh beef tripe, quickly blanched or boiled to maintain its crisp tenderness. It's typically seasoned with chili, Sichuan pepper, garlic slices, and green onions, and optionally enhanced with doubanjiang or beef tallow base.
Dried GongcaiDry贡菜 is a traditional dish primarily made with贡菜. To prepare it, first wash and dry the贡菜, then cut it into bite-sized pieces. Next, use a unique drying process to remove excess moisture from the贡菜 while preserving its crisp and tender texture. Finally, it can be mixed with seasonings for direct consumption or used as a side dish in cooking, delivering a distinctive taste and flavor.
Hand-Cut Wagyu SirloinHand-cut wagyu beef is made from high-quality beef taken from the back of the cow, sliced by hand. The beef has clear muscle fibers and a tender texture, typically cooked using hot pot or barbecue methods to preserve its original flavor.
Yangmei Ice TangyuanYangmei ice tangyuan is a dessert made with glutinous rice balls, fresh yangmei or yangmei juice, and served with ice or chilled. Cooked tangyuan are mixed with yangmei and ice in a bowl, optionally sweetened with syrup.
Tender Chicken FeetA dish of chicken feet slow-cooked until tender and flavorful, often seasoned with spicy Sichuan spices.
Crab Roe Shrimp PasteCrab roe shrimp paste is an exquisite seafood dish. The main ingredients include fresh crab roe and shrimp meat. The preparation method involves mashing the shrimp meat into a paste, then mixing it evenly with crab roe to create a smooth and tender texture. Finally, through skilled cooking techniques, the crab roe shrimp paste is transformed into a delicacy that excels in color, aroma, and flavor.
Ma Chang Full Red PotA spicy Sichuan-style hot pot made with pork, chili, and Sichuan peppercorns, featuring a rich red broth that delivers bold, numbing heat and savory depth.