Leizhou Deji Mutton Hot Pot
Hot pot · ⭐ 3.9
Jiangbian Xincun 1st Lane
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 Jiangbian Xincun 1st Lane. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Fried Pork Strips, Stir-fried Intestines, Grilled Chicken Wing.
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: 3.9
- Address: Jiangbian Xincun 1st Lane
- Popular dishes: Fried Pork Strips, Stir-fried Intestines, Grilled Chicken Wing, Stir-fried Pork Kidney, Taro Pastry
China trip · China travel
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Dishes
Fried Pork StripsFried crispy pork is a traditional Chinese dish made primarily with pork. Pork belly is cut into pieces, marinated, coated in starch or flour batter, then deep-fried until golden and crunchy. The exterior is crispy while the inside remains tender.
Stir-fried IntestinesA Chinese dish made by stir-frying cleaned pork intestines with garlic, ginger, and green peppers for a savory and crisp texture.
Grilled Chicken WingGrilled chicken drumettes are made from chicken drumettes, marinated and then roasted in an oven or over charcoal. Common marinades include soy sauce, cooking wine, ginger, and garlic for flavor. High heat creates a crispy, aromatic crust while keeping the inside tender and juicy.
Stir-fried Pork KidneyStir-fried pig kidneys is a Chinese stir-fry dish using pork kidneys as the main ingredient. The kidneys are cut with diagonal incisions and briefly blanched, then quickly stir-fried with vegetables such as green peppers and onions. Seasonings like soy sauce, cooking wine, ginger, and garlic are added to maintain the tender texture of the kidneys.
Taro PastryXiangyu Su is a traditional pastry made primarily from taro, mixed with glutinous rice flour and other seasonings to form a filling, then wrapped in a crispy dough and baked until the outer layer turns golden and crunchy, while the inner filling remains smooth and sticky.