Yue Shun Yu Fang · Zhongshan Crisp Meat Carp Hot Pot (Fuyong Store)
Hot pot · ⭐ 4.8
No. 1, Shixia Street, Jufu Community, Foyong Subdistrict, Room 202 (formerly the 2nd floor of Foyong Bus 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 No. 1, Shixia Street, Jufu Community, Foyong Subdistrict, Room 202 (formerly the 2nd floor of Foyong Bus 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: Fish and Clam King, Village Fried Dough Stick, Hand-Made Fish 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: 4.8
- Address: No. 1, Shixia Street, Jufu Community, Foyong Subdistrict, Room 202 (formerly the 2nd floor of Foyong Bus Station)
- Popular dishes: Fish and Clam King, Village Fried Dough Stick, Hand-Made Fish Balls, Boneless Crisp Fish Slices, Boneless Crispy Fish Belly
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Dishes
Fish and Clam KingA Cantonese seafood dish featuring fresh fish and clams steamed with ginger, scallions, and garlic, delivering a delicate and savory flavor.
Village Fried Dough StickVillage fried dough stick is made from flour, water, yeast, and a small amount of salt. After fermentation, it is cut into strips and deep-fried until golden and crispy. The exterior is crunchy, the inside soft and fluffy with a rich aroma.
Hand-Made Fish BallsHandcrafted fish balls are made from fresh fish meat, minced and mixed until elastic, then shaped by hand and boiled in water. A small amount of starch, egg white, and seasonings are added to enhance texture and flavor.
Boneless Crisp Fish SlicesA dish made with boneless fresh fish slices, marinated and quickly stir-fried for a crisp texture and delicate flavor.
Boneless Crispy Fish BellyFresh fish belly is deboned, marinated in secret spices, then deep-fried to achieve a crispy exterior and tender interior.
Salted Pepper Shark FinA Cantonese dish featuring shark fin stir-fried with salt and pepper, known for its delicate texture and savory flavor.
Salted Fish BonesSichuan salt and pepper fish bones is a dish featuring fish bones as the main ingredient. After cleaning and marinating, the bones are deep-fried until crispy, then stir-fried with Sichuan pepper, salt, scallions, ginger, and garlic. The result is crispy on the outside and tender inside with rich aroma.
Special Pan-Fried BunsA specialty pan-fried bun is a Chinese dough dish made with a flour-based wrapper filled with pork filling, cooked by pan-frying. The bottom of the wrapper is fried to a golden crisp, while the filling remains tender and juicy, typically seasoned with scallions, ginger, and soy sauce.
Shunde Cold-Mixed Fish SkinA Cantonese cold dish made from fresh fish skin mixed with garlic, cilantro, chili oil, soy sauce, and vinegar, offering a crisp texture and tangy-spicy flavor.
Fried Milk from Dacheng, ShundeA traditional Cantonese dessert made by frying a mixture of fresh milk, eggs, and starch until golden and crispy outside, with a soft and creamy interior.
Shunde Double Skin Milk with Red BeansA traditional Cantonese dessert from Shunde, made with fresh eggs and milk, layered and steamed to create a silky texture, topped with sweet red beans.