Frog Knife ·麻椒鱼 Hot Pot (BanDian Gangtou Branch)
Hot pot · ⭐ 4.8
No. 3, Hehe Third Lane, Bantian Subdistrict
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. 3, Hehe Third Lane, Bantian Subdistrict. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Signature Spicy Chili Oil Pot, Beaten Strawberry Pomelo, Beaten Cucumber and Mango Salad.
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. 3, Hehe Third Lane, Bantian Subdistrict
- Popular dishes: Signature Spicy Chili Oil Pot, Beaten Strawberry Pomelo, Beaten Cucumber and Mango Salad, Deep-water Bighead Carp, Juicy Glutinous Rice Cake
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Dishes
Signature Spicy Chili Oil PotA signature spicy chili oil pot featuring beef tripe, duck gizzard, and other ingredients simmered in a rich, aromatic sauce made from chili oil, Sichuan peppercorns, and spices.
Beaten Strawberry PomeloStrawberry pomelo smash is a drink or dessert made primarily with fresh strawberries and grapefruit. Crush the fruit, mix with sugar or honey, stir well, then chill or serve immediately. No heating required—preserves natural fruit flavors.
Beaten Cucumber and Mango SaladA refreshing cold dish made with cucumber and mango, lightly pounded and tossed in a tangy dressing for a crisp, sweet-sour flavor.
Deep-water Bighead CarpDeep-water bighead carp is a dish featuring fish raised in deep water, typically prepared by cutting or cooking whole, using methods like stewing, boiling, steaming, or braising, with ginger, scallions, garlic, and sometimes doubanjiang or chili for flavor.
Juicy Glutinous Rice CakeStuffed glutinous rice balls are a traditional dessert made from soaked and steamed glutinous rice, mashed into a paste and shaped into small round cakes. The filling, often red bean paste or black sesame paste, becomes liquid when heated, creating a burst effect.
Crispy Fried PorkCrispy fried pork is a dish made primarily from fatty pork belly, which is marinated and then deep-fried until golden and crunchy. The pork belly is sliced thinly, marinated with a special seasoning to absorb flavor, and then quickly fried in hot oil until the slices turn golden and crispy.
Premium Frog LegsPremium frog legs simmered in spicy Sichuan sauce with vegetables, offering a rich and numbing flavor.
Old Braised Pork IntestinesOld braised pork intestines is a dish made primarily from pig intestines, cleaned and simmered slowly in a seasoned broth with various spices to absorb the rich flavors, resulting in a soft yet elastic texture.
Meat-Loaded Luncheon MeatA canned meat product made from a blend of pork and beef, seasoned and cooked to create a savory, ready-to-eat food.
Crispy Fried Frog LegsA dish of frog legs marinated and deep-fried until the skin becomes crispy while the meat remains tender and juicy.
Sichuan Peppercorn Hot PotA spicy broth made with fresh green Sichuan peppercorns, combined with meats and vegetables through boiling or stewing. Main ingredients include beef, chicken, or tofu, along with green peppers, onions, garlic, and ginger. The base is a rich stock infused with green Sichuan peppercorns for a unique numbing aroma.
Braised Pork IntestinesA dish made by slow-cooking cleaned pork intestines in a seasoned broth with spices, resulting in tender and flavorful meat.