Lao Ding's Copper Pot Hot Pot
Hot pot · ⭐ 3.9
No. 839 Jingxi Middle Road
Dragon Mate tips
If you are traveling in China to visit Wuxi, 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 No. 839 Jingxi Middle 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: 3-Second Bell Roll, Northeastern Sour Cabbage, Inner Mongolia No.1 Beef.
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: Wuxi
- Category: Hot pot
- Rating: 3.9
- Address: No. 839 Jingxi Middle Road
- Popular dishes: 3-Second Bell Roll, Northeastern Sour Cabbage, Inner Mongolia No.1 Beef, Little Fat Sheep, Scallion Pancake Roll
China trip · China travel
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Dishes
3-Second Bell RollThree-Second Bell Roll is a dish primarily made with tofu skin. The preparation involves rolling the tofu skin into a cylindrical shape and quickly frying it until golden and crispy. Due to the extremely short frying time—about three seconds—it earns this name.
Northeastern Sour CabbageNortheastern sour cabbage is a traditional fermented dish made from Chinese cabbage, known for its tangy flavor and crisp texture. It's commonly used in stews with pork or noodles.
Inner Mongolia No.1 BeefA premium beef dish from Inner Mongolia, thinly sliced and marinated in a secret sauce, then grilled over charcoal for a rich, tender flavor.
Little Fat SheepXiaofeiyang is a hot pot dish featuring lamb as the main ingredient, typically using fresh leg or shoulder meat sliced thin, served with cabbage, potatoes, and tofu. Cook the lamb and vegetables in boiling clear or spicy broth, and enjoy with sesame sauce, garlic paste, and cilantro.
Scallion Pancake RollA traditional Chinese snack made by wrapping scallions and seasoned meat in a thin flour pancake, then pan-fried until crispy and fragrant.
Hand-Cut Fresh BeefA dish featuring fresh beef sliced by hand, known for its tender texture and natural flavor. Often stir-fried or used in hot pot and barbecue.
Fresh Hand-Cut LambHand-cut fresh mutton, made from freshly selected lamb and meticulously sliced by hand. The mutton slices are as thin as cicada wings, cooking instantly in the pot while preserving the meat's tenderness and nutritional value. With a simple hot pot method, you can savor the authentic flavor of the mutton.
Crisp Cauliflower StemsCrisp cauliflower stems stir-fried with garlic and chili, offering a refreshing and slightly spicy taste.
Braised Lamb ShankA Chinese dish made by slow-cooking lamb shanks in a savory sauce with soy sauce, spices, and aromatics until tender.
Mutton DumplingsMutton dumplings are made primarily from fresh mutton and flour, crafted through steps including chopping the filling, kneading the dough, rolling out the wrappers, wrapping the dumplings, and boiling them.
Sheep blood羊血 is a dish primarily made from sheep blood, typically solidified, cut into pieces, and stir-fried or boiled with scallions, ginger, garlic, chili, and other seasonings. It can also be cooked with辅料 like tofu or greens.
Self-Service Vegetable SeasoningA dish made with fresh seasonal vegetables and various seasonings, typically served cold for a refreshing taste.
Egg Yolk Beef MeatballsA Chinese dish combining beef meatballs with the rich flavor of salted egg yolk, featuring a savory and tender texture.
Green Bamboo ShootsA dish made from fresh green bamboo shoots, blanched and stir-fried with meat and mushrooms, offering a crisp and refreshing taste.