Yuechao Wei Ji Beef Hot Pot (Aijia Jinhe Bay South District Store)
Hot pot · ⭐ 4.3
Shop No. 52, Beiai Jia Jinhe Bay, Tongjiang Avenue North
Dragon Mate tips
If you are traveling in China to visit Wuxi, this restaurant is worth a stop for great food. This restaurant is located at Shop No. 52, Beiai Jia Jinhe Bay, Tongjiang Avenue North. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Pork Belly, Spoon Handle, Tendon Meat.
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: 4.3
- Address: Shop No. 52, Beiai Jia Jinhe Bay, Tongjiang Avenue North
- Popular dishes: Pork Belly, Spoon Handle, Tendon Meat, Fried Oyster Pancake, Beef tendon meatballs
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Dishes
Pork BellyPork belly is the pork from the pig's abdomen, with a mix of fat and lean meat, tender in texture. It is commonly used for braising, stewing, or frying in Chinese cuisine.
Spoon HandleThe shoulder blade is a cut of beef taken from the inner layer of the cow's shoulder tender. It is sliced thinly, resulting in tender and juicy meat with clear grain patterns. Typically used for hot pot or barbecue, it can be enjoyed with simple seasonings and is a favorite dish among meat lovers.
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.
Fried Oyster PancakeA savory dish made by frying fresh oysters mixed with sweet potato starch, eggs, and green onions into a crispy pancake.
Beef tendon meatballsBeef tendon balls are a traditional delicacy made primarily from beef and beef tendons. The preparation involves finely chopping the beef and tendons, mixing them with appropriate seasonings, and then shaping and cooking the mixture to completion.
Beef ShankBeef shank is the leg muscle of cattle, mainly consisting of lean meat and connective tissue. It's typically blanched, then simmered slowly in a pot with soy sauce, cooking wine, star anise, cinnamon, and other spices until tender and flavorful.
Kang Tiao Stir-Fried BeefA Chinese stir-fry dish made with kang tiao noodles and beef, seasoned with soy sauce, garlic, and chili for a savory flavor.
Beef RibBeef brisket is made from high-quality beef, finely sliced to show a marbled texture of fat and lean meat. It is commonly used in hot pot, barbecue, or stir-frying, offering a tender and juicy taste, making it an excellent choice among meat dishes.
Beef brisket fatBeef brisket fat, primarily sourced from the fatty part of the beef chest, is carefully simmered and processed to achieve a golden yellow appearance. During preparation, the brisket fat is sliced thinly and briefly cooked with a specially crafted seasoning, preserving its original rich and aromatic flavor.
FufiFufi is a thin sheet made from soybeans, often fried or boiled, used in stir-fries, soups, or as a wrap for fillings.