Ma Er City Kitchen Hot Pot (Xianhong Plaza Branch)
Hot pot · ⭐ 4.2
No. 100, Fuxing Road, Front Entrance
Dragon Mate tips
If you are traveling in China to visit Nanning, this restaurant is worth a stop for great food. This restaurant is located at No. 100, Fuxing Road, Front Entrance. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Tendon Meat, Tripe, Hot Pot 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: Nanning
- Category: Hot pot
- Rating: 4.2
- Address: No. 100, Fuxing Road, Front Entrance
- Popular dishes: Tendon Meat, Tripe, Hot Pot Bamboo Shoots, Sichuan Pepper Oil Chicken, Sichuan Pepper Pork Neck Meat
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Dishes
Tendon MeatAnglo is a dish made primarily from long strips of beef taken from the back of the cow, sliced thinly using precise knife skills, and then cooked with specially prepared seasonings. Its meat is tender and flavorful, making it a popular choice for hot pot or barbecue.
TripeTripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
Hot Pot Bamboo ShootsHot pot bamboo shoots is a hot pot side dish made primarily from fresh bamboo shoots, sliced or cut into segments and cooked in the hot pot. The tender, crisp texture offers a refreshing taste that enhances various hot pot broths and dipping sauces.
Sichuan Pepper Oil ChickenTeng椒油黄鸡 is a dish featuring chicken as the main ingredient, using tender chicken or thigh meat, marinated and then boiled or steamed, topped with a seasoning sauce primarily made from Sichuan pepper oil, which imparts a unique numbing aroma while keeping the chicken fresh and tender.
Sichuan Pepper Pork Neck MeatA Sichuan dish featuring tender pork neck meat stir-fried with fresh Sichuan pepper, garlic, and ginger, delivering a spicy and numbing flavor.
Chongqing Beef Tallow Hot PotChongqing beef tallow broth uses beef tallow as the base, stir-fried with doubanjiang, chili, Sichuan pepper, ginger, garlic, and green onion, then simmered with beef, tripe, duck blood, and other ingredients. Skillful spice blending and precise heat control create a rich, flavorful broth.
Fresh Duck IntestinesFresh duck intestine is a dish primarily made with fresh duck intestines, typically cleaned and quickly blanched or stir-fried in boiling water to maintain its crisp and tender texture. It can be seasoned with garlic, chili, scallions, and ginger, or combined with other ingredients such as bean sprouts and green peppers during cooking.
Duck FeetDuck feet, made from duck legs, are cleaned, blanched to remove odor, then stewed, braised, or simmered in sauce until tender and flavorful. Commonly cooked with soy sauce, star anise, cinnamon, and ginger over low heat.
Spicy Hot PotSpicy hot pot is a hot pot dish made by simmering a variety of spices and chili peppers. Main ingredients include various meat slices, seafood, vegetables, and tofu, which are cooked in a spicy and numbing broth and enjoyed for its unique flavor.
Black Tripe NoodlesA Sichuan-style cold dish made from sliced pig's stomach, layered and marinated with chili and garlic for a spicy, crunchy texture.