Yuanda Stone Pot Fish (Xiaozhan Branch)
Hot pot · ⭐ 3.5
No. 58-1, Ground-floor Commercial Unit, Yize Xuan, Dongma Road
Dragon Mate tips
If you are traveling in China to visit Tianjin, 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. 58-1, Ground-floor Commercial Unit, Yize Xuan, Dongma 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: Five-Spice Flatbread, Milk-flavored Steamed Buns, Wide Rice Noodles.
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: Tianjin
- Category: Hot pot
- Rating: 3.5
- Address: No. 58-1, Ground-floor Commercial Unit, Yize Xuan, Dongma Road
- Popular dishes: Five-Spice Flatbread, Milk-flavored Steamed Buns, Wide Rice Noodles, Sea cucumber, Glass Noodles
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Dishes
Five-Spice FlatbreadFive-spice flatbread is a dough-based food made with flour, five-spice powder, sesame seeds, and scallions. After fermentation, the dough is rolled into a饼 shape, brushed with oil, sprinkled with sesame, and baked until golden and crispy.
Milk-flavored Steamed BunsMilk-flavored small steamed buns are made from flour, milk, and yeast. After mixing, fermenting, kneading, and steaming, they become soft, round, and subtly aromatic.
Wide Rice NoodlesWide rice noodles, a broad ribbon-shaped vermicelli made from sweet potato starch. Typically, the wide rice noodles are soaked in warm water to soften them before being stir-fried or added to soups with meats and vegetables. They have a smooth, tender texture that absorbs broth well, enhancing the overall flavor.
Sea cucumberSea cucumber head is a dish featuring sea cucumber head as the main ingredient, typically cleaned and blanched before being stir-fried or stewed with garlic, ginger, and scallions, or combined with other vegetables or meats.
Glass NoodlesGlass noodles are thin, elongated food products primarily made from mung bean, sweet potato, or potato starch, and are produced by steaming and sun-drying. During preparation, the starch slurry is heated to solidify, then cut into fine strands and dried. Before eating, they must be soaked in warm water and can be stir-fried, boiled, mixed, or used in soups, often paired with meats, vegetables, and seafood.
Premium Large Pot DishA premium stew made by slow-cooking a variety of ingredients including pork, beef, chicken, potatoes, carrots, and tofu, resulting in rich, flavorful broth.
Enoki MushroomEnoki mushrooms, using fresh enoki mushrooms as the main ingredient, are typically stir-fried or steamed with seasonings such as garlic and chili, preserving their tender texture and nutritional value—a quick and popular home-cooked dish.
Silver Thread RollsSilver thread rolls are made from flour, formed by rolling dough into thin sheets, folding, slicing into strands, and rolling up before steaming. They are long, soft, elastic, with distinct layers inside.
Fish and Shrimp Dumpling PlatterFish and shrimp dumplings made from fresh fish meat and shrimp, shaped by hand or machine after mixing and seasoning, then steamed or boiled. Tender and elastic, served with a light broth or dipping sauce.
Black Fish Stone Pot FishFresh black fish is simmered with vegetables in a secret sauce and served in a hot stone pot, resulting in tender fish and rich broth.