Li Erwa Chongqing Old Hot Pot (Yifang Tian Di Store)
Hot pot · ⭐ 4.4
No. 214, Donghuan 1st Road
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. 214, Donghuan 1st Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Ten-Second Thousand Strands, Sliced Pork Kidney with Big Knife, Li Erwa's Stir-fried Henbane Root.
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: 4.4
- Address: No. 214, Donghuan 1st Road
- Popular dishes: Ten-Second Thousand Strands, Sliced Pork Kidney with Big Knife, Li Erwa's Stir-fried Henbane Root, Braised Pork Intestines with Secret Sauce, Spicy Soup Base
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Dishes
Ten-Second Thousand StrandsA quick cold dish made with shredded potatoes, seasoned and served within seconds for a crisp texture.
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.
Li Erwa's Stir-fried Henbane RootA spicy and refreshing salad made with fresh houttuynia cordata, a popular dish in Guizhou cuisine.
Braised Pork Intestines with Secret SauceBraised pork intestines seasoned with a secret blend of spices and sauces, tender and flavorful.
Spicy Soup BaseSpicy broth base made with beef tallow, chili, Sichuan peppercorns, and doubanjiang, simmered with stock. Common ingredients include garlic, ginger, scallions, star anise, and cinnamon to enhance flavor.
Brown Sugar Glutinous Rice CakeRed sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
Classic Crispy TripeClassic crispy tripe made from beef tripe, quickly blanched in boiling water to retain its crisp texture. Tossed with garlic slices, cilantro, chili oil, and Sichuan pepper oil, it can also be enjoyed directly as a hot pot dish.
Stewed Pork Trotter with Glutinous RiceA savory dish made by stewing pork trotters with glutinous rice until tender, infused with soy sauce and aromatics for rich flavor.
House Special PotA hearty stew featuring pork belly, potatoes, tofu, and seasonal vegetables simmered in a rich bone broth—perfect for sharing.