Yuanyuan Original Flavor · Chongqing Hot Pot · Maza Fish Hot Pot
Hot pot · ⭐ 3.8
No. 99 Cishan Street
Dragon Mate tips
If you are traveling in China to visit Shanghai, 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 No. 99 Cishan Street. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Nine-Second Crisp Tripe, Layered Beef Tripe, Baby bok choy.
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: Shanghai
- Category: Hot pot
- Rating: 3.8
- Address: No. 99 Cishan Street
- Popular dishes: Nine-Second Crisp Tripe, Layered Beef Tripe, Baby bok choy, Tender Beef, Sichuan-style Preserved Meat
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Dishes
Nine-Second Crisp TripeA Sichuan-style dish featuring fresh beef tripe briefly blanched for 9 seconds to retain its crisp texture, served in spicy broth with garlic and sesame oil dip.
Layered Beef TripeA Sichuan dish made by layering cleaned and sliced beef tripe with spices like chili and Sichuan pepper, then slowly stewed to create a rich, spicy flavor and tender texture.
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.
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.
Sichuan-style Preserved MeatA traditional Sichuan dish made with preserved pork and sausage, stir-fried with chili and Sichuan peppercorns for a savory, spicy flavor.
Hand-Made Shrimp PasteHand-pounded shrimp paste is made primarily from fresh shrimp, which are deveined and chopped or pounded with the back of a knife into a paste. It is mixed with an appropriate amount of salt, egg white, starch, and a small quantity of scallion-ginger water, then repeatedly kneaded by hand until elastic, resulting in a smooth and tender shrimp paste. It can be cooked directly and eaten, or used in hot pot, steamed dishes, or stir-frying.
Signature Beef Tallow Hot PotA spicy hot pot made with beef tallow and aromatic spices, served with beef, tripe, and other ingredients for a bold, numbing flavor.
Beef MeatballsBeef balls are made primarily from beef, which is finely chopped, mixed, and seasoned to form a meat paste. This paste is then shaped into small balls by hand or machine. Finally, the beef balls are boiled in hot water until they float to the surface, indicating they are cooked. The finished beef balls have a fresh, tender texture with a chewy bite.
White Jade Fresh Duck IntestinesFresh duck intestines are cleaned, blanched, and stir-fried with vegetables like mushrooms and carrots, seasoned with garlic and ginger for a crisp, savory dish.
Enoki MushroomEnoki mushrooms, using fresh enoki mushrooms as the main ingredient, are typically stir-fried or steamed with seasonings such as garlic and chili, preserving their tender texture and nutritional value—a quick and popular home-cooked dish.
Bone PotBone pot uses pork or beef bones as main ingredients, with辅料 like ginger slices and green onions. After long stewing, marrow and gelatin infuse into the broth, creating a rich bone soup. Serve with vegetables, tofu, or vermicelli for a creamy, flavorful dish.