Wang Pangzi Spicy Fish Hot Pot (Nanchang First Store)
Hot pot · ⭐ 4.8
No. 335 Mindel Road, Baihuazhou Subdistrict (South Campus of Nanchang Hongdu Traditional Chinese Medicine Hospital)
Dragon Mate tips
If you are traveling in China to visit Nanchang, this restaurant is worth a stop for great food. This restaurant is located at No. 335 Mindel Road, Baihuazhou Subdistrict (South Campus of Nanchang Hongdu Traditional Chinese Medicine Hospital). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Cold Pot Fresh Duck Blood, Tolu Lake Ecological Bighead Carp, Signature Frog Legs.
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: Nanchang
- Category: Hot pot
- Rating: 4.8
- Address: No. 335 Mindel Road, Baihuazhou Subdistrict (South Campus of Nanchang Hongdu Traditional Chinese Medicine Hospital)
- Popular dishes: Cold Pot Fresh Duck Blood, Tolu Lake Ecological Bighead Carp, Signature Frog Legs, 江团鱼, Spicy Pickled Radish
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Dishes
Cold Pot Fresh Duck BloodCold pot fresh duck blood is a unique dish whose main ingredient is fresh duck blood. The preparation involves gently blanching the duck blood and then soaking it in a specially prepared cold sauce to maintain its tender texture. The cold sauce is made by mixing garlic paste, ginger, soy sauce, vinegar, and other seasonings, adding rich layers of flavor to the duck blood.
Tolu Lake Ecological Bighead CarpTolu Lake ecological bighead carp, sourced from natural lake-raised fish, prepared by steaming or braising. Tender meat rich in protein and unsaturated fatty acids, preserving its original ecological flavor.
Signature Frog LegsSignature spicy frog dish made with fresh bullfrog, paired with bean sprouts and lettuce, stir-fried with secret spices. Tender frog meat infused with base sauce and herbs for rich flavor.
江团鱼Jiangtuan fish is a dish made primarily from Jiangtuan fish, seasoned with various spices and cooked using specific methods. The preparation typically involves cleaning the fish, marinating it in a specially prepared sauce, then steaming or braising it, and finally reducing the sauce to allow the flavors to penetrate the fish meat.
Spicy Pickled RadishA spicy pickled radish dish made from fresh white radish, marinated in a tangy and spicy sauce for a crisp, flavorful side dish.
Old Jar Sichuan Pickled Vegetable Hot PotOld jar sour cabbage hot pot features pickled cabbage fermented in old jars, paired with pork belly, tofu, vermicelli, and potatoes, cooked in broth or water. The long-fermented cabbage offers a unique tangy aroma; add chili and Sichuan pepper for extra fragrance.
Thick-fleshed, Few-spine Gui FishA thick-fleshed, boneless fish from Guizhou, commonly steamed or braised to highlight its tender texture and natural flavor.
Bao Ge's Preserved Meat Fried RiceA flavorful fried rice dish made with preserved meats, eggs, and vegetables, popular in Chinese households.
Májiāo Red Hot PotMájiāo red pot is a hot pot dish primarily seasoned with beef tallow, chili peppers, and Sichuan peppercorns. Main ingredients include beef, tripe, and beef gullet as meats, along with bean sprouts and potato slices as vegetables. To prepare, first sauté the beef tallow until fragrant, then add doubanjiang (fermented broad bean paste), chili peppers, and Sichuan peppercorns to simmer into a flavorful base before adding the ingredients to cook and serve.
Yellow GirlA dish made with soft tofu, shrimp, ham bits, and green peas, stir-fried to a golden hue and tender texture.