Da He Beef Hot Pot (BanDian Store)
Hot pot · ⭐ 4.1
Huafu Restaurant, Xuegang North Road
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 Huafu Restaurant, Xuegang North 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: Double-Flavor Hot Pot Base, Tendon Meat, Tenderized Meat.
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: 4.1
- Address: Huafu Restaurant, Xuegang North Road
- Popular dishes: Double-Flavor Hot Pot Base, Tendon Meat, Tenderized Meat, Dry-Fried Beef Rice Noodles, Beef Offal Hot Pot Base
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Dishes
Double-Flavor Hot Pot BaseA hot pot base combining two flavors, typically spicy and clear broth, made with ingredients like beef tallow, fermented broad bean paste, Sichuan peppercorns, chili, and chicken bone stock.
Tendon MeatAnglo is a dish made primarily from long strips of beef taken from the back of the cow, sliced thinly using precise knife skills, and then cooked with specially prepared seasonings. Its meat is tender and flavorful, making it a popular choice for hot pot or barbecue.
Tenderized MeatTender meat is a dish primarily made with pork, using tender cuts such as pork tenderloin or梅花肉 (marbled pork), which are sliced, marinated, and quickly stir-fried. The dish has a bright color and tender, juicy texture.
Dry-Fried Beef Rice NoodlesDry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
Beef Offal Hot Pot BaseA rich broth made from beef offal like tripe, intestines, and lungs, simmered with spices and stock—ideal as a base for hot pots or stews.
Ox Bone SoupBeef bone soup uses beef bones as the main ingredient, simmered for hours after blanching to infuse marrow and gelatin into a rich broth. Add ginger slices and scallions to enhance flavor and reduce odor; some recipes include carrots and corn for added taste.
CornCorn is a common ingredient that can be cooked in various ways, such as boiling, grilling, or stir-frying. When boiled, keeping the husks intact imparts a subtle fragrance to the corn. Grilled corn develops a slightly charred surface, offering a unique smoky flavor. Stir-fried corn is often paired with pine nuts and carrots, creating a colorful dish with rich textures and flavors.
Beef brisket fatBeef brisket fat, primarily sourced from the fatty part of the beef chest, is carefully simmered and processed to achieve a golden yellow appearance. During preparation, the brisket fat is sliced thinly and briefly cooked with a specially crafted seasoning, preserving its original rich and aromatic flavor.
Egg and Pork Fried Rice Noodles with Pig Offal and Vegetables SoupA dish featuring stir-fried rice noodles with eggs and pork, served with a soup of pig offal and vegetables.
Braised Beef Brisket in Spiced SauceBraised beef brisket simmered in a fragrant spiced sauce, tender and flavorful.