Yijiangge · Chongqing Hotpot (Pingdi Store)
Hot pot · ⭐ 3.8
Pingdi Community
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 Pingdi Community. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Big Knife Beef Liver, Handcrafted Delicate Shrimp Mousse, Fresh Hand-Beaten Beef Balls.
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: 3.8
- Address: Pingdi Community
- Popular dishes: Big Knife Beef Liver, Handcrafted Delicate Shrimp Mousse, Fresh Hand-Beaten Beef Balls, Fangzhu Bamboo Shoots Yang-Yin Hot Pot, Beef Tripe and Goose Intestine Platter
China trip · China travel
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Dishes
Big Knife Beef LiverA Chinese dish made with beef liver sliced thickly and stir-fried quickly with vegetables, known for its tender texture and rich flavor.
Handcrafted Delicate Shrimp MousseHandcrafted delicate shrimp mousse made from fresh shrimp meat, finely chopped by hand after removing shells and veins, mixed with salt, starch, and egg white to form a smooth paste. Tender and elastic in texture with rich seafood flavor, suitable for boiling or steaming.
Fresh Hand-Beaten Beef BallsFresh hand-beaten beef balls made from high-quality beef, with a firm and tender texture, ideal for hot pot, soups, or stir-fries.
Fangzhu Bamboo Shoots Yang-Yin Hot PotFangzhu bamboo shoots yang-yin hot pot is primarily made with fangzhu bamboo shoots, paired with various vegetables and meats, cooked in a dual-flavor broth (clear and spicy). The clear broth highlights the natural flavor of ingredients, while the spicy broth combines Sichuan pepper and chili for rich aroma. Ingredients are slowly simmered in the pot, preserving their original taste and offering a fresh, tender, and crisp texture.
Beef Tripe and Goose Intestine PlatterA classic Sichuan cold dish featuring fresh beef tripe and goose intestine, quickly blanched and sliced, then tossed in a spicy chili sauce for a crisp, numbingly delicious bite.
Deep Mountain Bamboo ShootsFresh mountain-grown bamboo shoots stir-fried with smoked meat and garlic, offering a crisp and fragrant taste.
Freshly Sliced Sirloin BeefFreshly sliced sirloin beef from the tenderloin, known for its delicate texture and rich flavor, ideal for hot pot or quick stir-frying.
Freshly Sliced Snowy BeefFreshly sliced beef tenderloin, blanched briefly to retain tenderness and flavor, served with a signature sauce or clear broth.
Fish Hot Pot with Pig IntestinesFatty intestine fish hot pot features fresh fish slices and pork intestines, paired with bean sprouts, rice noodles, and cabbage. The base is made from beef tallow, broad bean paste, chili, and Sichuan peppercorns, then boiled to serve.