Wa Ban Jin Chongqing Mei Wa Yu Tou Hot Pot (Yuanfen Store)
Hot pot · ⭐ 4.5
Puzan Intelligent Park
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 Puzan Intelligent Park. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Freshly Caught Bullfrog, Brown Sugar Steamed Buns, Classic Pickled Chili Dry Pot.
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: 4.5
- Address: Puzan Intelligent Park
- Popular dishes: Freshly Caught Bullfrog, Brown Sugar Steamed Buns, Classic Pickled Chili Dry Pot, Beef Roll, Chongqing Classic Spicy Hot Pot
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Dishes
Freshly Caught BullfrogFreshly killed American bullfrog is a dish primarily made with fresh live frogs, typically using bullfrogs or American frogs. After slaughter, the skin and bones are removed, then stir-fried with spices such as chili peppers, Sichuan peppercorns, and doubanjiang (fermented broad bean paste). Aromatics like garlic, ginger, and green onions are added to enhance flavor. The dish offers a tender texture and rich, flavorful broth.
Brown Sugar Steamed BunsA traditional Chinese steamed bun made with flour, brown sugar, and yeast, known for its soft texture and sweet, rich flavor.
Classic Pickled Chili Dry PotClassic pickled chili dry pot is made with pork belly, potatoes, and green/red peppers, stir-fried with pickled chilies, garlic, and ginger. Pork belly is first fried to release fat, then vegetables and pickled chilies are added and stir-fried together until well blended and flavorful, delivering a rich, spicy, savory, and slightly sour taste.
Beef RollBeef roll is a dish made primarily from thinly sliced fatty beef. During preparation, the beef slices are rolled into cylindrical shapes and typically cooked together with vegetables or noodles. The cooking methods vary—such as boiling, steaming, grilling, or stir-frying—which results in different textures and flavors.
Chongqing Classic Spicy Hot PotA traditional Sichuan hot pot made with spicy oil and a blend of herbs, featuring beef, tripe, and other ingredients cooked in a communal pot.
Chongqing Old Jar Pickled Radish Hot PotChongqing Old Jar Pickled Radish Hot Pot is made with fresh white radishes pickled in traditional clay jars, then simmered in clear or rich broth. It offers a crisp, tangy taste with deep fermented aroma, enhanced by a touch of chili and Sichuan peppercorns, highlighting the distinctive sour-spicy freshness of Sichuan cuisine.
Chongqing Old Jar Sichuan Pickled Mustard SoupMade with authentic Chongqing old jar pickled mustard, this hotpot features pork slices, bean sprouts, and vermicelli, simmered in a rich broth. The fermented mustard provides a deep, tangy flavor, while the broth delivers a spicy, numbing taste typical of Sichuan cuisine.
Spicy Stir-fried Houttuynia HerbA refreshing cold dish made from Houttuynia herb, seasoned with garlic, chili oil, and herbs for a spicy and aromatic flavor.
Fish HeadFish head is primarily made from fresh fish heads, typically cleaned and then stewed or pan-fried with ingredients such as ginger slices and scallions. It can be paired with accompaniments like tofu, Chinese cabbage, and mushrooms to create soups or stir-fried dishes.