Mazuidi Chongqing Hot Pot (Huanggu Branch)
Hot pot · ⭐ 4.1
No. 32-3, Lingyuan Street, Unit 3
Dragon Mate tips
If you are traveling in China to visit Shenyang, this restaurant is worth a stop for great food. This restaurant is located at No. 32-3, Lingyuan Street, Unit 3. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Screaming Beef, Screaming Chicken Slices, Torn Fresh Beef Tripe.
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: Shenyang
- Category: Hot pot
- Rating: 4.1
- Address: No. 32-3, Lingyuan Street, Unit 3
- Popular dishes: Screaming Beef, Screaming Chicken Slices, Torn Fresh Beef Tripe, Beef and Coriander Meatballs, Black Tiger Shrimp Slurry
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.

Dishes
Screaming BeefA stir-fried dish of tender beef with vegetables, seasoned with a secret sauce for a spicy and aromatic flavor.
Screaming Chicken SlicesScreaming chicken slices are a dish made with chicken as the main ingredient, seasoned with chili peppers, Sichuan peppercorns, and other seasonings, then fried or pan-fried. The texture is crispy on the outside and tender on the inside, with a spicy and fragrant flavor.
Torn Fresh Beef TripeHand-teared fresh beef tripe is a dish made from fresh ox tripe, torn by hand and quickly blanched to retain its crisp tenderness. Typically mixed or stir-fried with chili, Sichuan pepper, garlic slices, and green onion segments to highlight the ingredient's natural flavor.
Beef and Coriander MeatballsA Chinese dish made of beef mince mixed with coriander, seasoned and shaped into balls, then fried or boiled. Delicate texture with aromatic flavor.
Black Tiger Shrimp SlurryA dish made from fresh black tiger shrimp, hand-pounded into a smooth paste and cooked in broth or sauce for a delicate, bouncy texture.