Er Dang Jia Beef Skewers (Longgang Wanda Plaza Branch)
Hot pot · ⭐ 3.9
Unit 101, No. 5 Guangchang Road, Zone D, Fuhao Garden (entrance to BAIJIAHUA Parking Lot)
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 Unit 101, No. 5 Guangchang Road, Zone D, Fuhao Garden (entrance to BAIJIAHUA Parking Lot). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Sliced Pork Kidney with Big Knife, Freshly Sliced Wagyu Sirloin, Braised Beef with Bamboo Shoots.
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: Unit 101, No. 5 Guangchang Road, Zone D, Fuhao Garden (entrance to BAIJIAHUA Parking Lot)
- Popular dishes: Sliced Pork Kidney with Big Knife, Freshly Sliced Wagyu Sirloin, Braised Beef with Bamboo Shoots, Celery Beef, Mushroom Soup Yum-Yum Pot
China trip · China travel
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Dishes
Sliced Pork Kidney with Big KnifeBig Knife腰片 is a dish primarily made with pig kidneys. During preparation, the pig kidneys are sliced into thin, uniform pieces using precise knife skills. Typically, the slices are marinated with a specially prepared seasoning before cooking to maintain their tender and fresh texture.
Freshly Sliced Wagyu SirloinBeef brisket is a dish made primarily with fresh beef. During preparation, high-quality beef brisket is selected and sliced into thin pieces on-site to ensure tender meat. It is typically cooked simply with a specially prepared seasoning to highlight the natural flavor of the beef.
Braised Beef with Bamboo ShootsA Chinese dish featuring tender beef and fresh bamboo shoots, stir-fried together for a savory and satisfying flavor.
Celery BeefCelery beef is a home-style dish made with fresh celery and tender beef. The preparation typically involves slicing the beef thinly, marinating it with seasonings, and quickly stir-frying it with celery to preserve the natural flavors of the ingredients.
Mushroom Soup Yum-Yum PotA dual-flavor hot pot, the Mushroom Soup Yang-Yang Pot features a rich mushroom broth on one side, made by slow-cooking a variety of rare mushrooms to create a deeply flavorful and aromatic soup. On the other side, diners can choose between spicy or clear broth to suit their taste preferences. The pot is filled with an abundant selection of ingredients including various meats, seafood, and vegetables—making it an ideal choice for group dining.
Braised Chicken Feet with Tiger SkinHǔpí Jīzhǎo is made primarily from chicken feet. The chicken feet are deep-fried until the skin becomes crispy and bubbled, then marinated with seasonings to absorb flavor. Finally, they are steamed to allow the taste to penetrate into the inner parts, creating a texture resembling tiger skin.
Flame BeefA spicy stir-fried beef dish with vegetables, cooked over high heat and ignited for dramatic flame presentation.
Cilantro BeefCilantro beef is a dish primarily made with tender beef and fresh cilantro. To prepare it, first slice the beef thinly and marinate it with seasonings to infuse flavor. Next, quickly stir-fry the beef in hot oil until it changes color, then add cilantro pieces and gently stir until evenly mixed.