Feng Wang Fu Chengdu Hot Pot (Yuyao Yintai Branch)
Hot pot · ⭐ 4.1
Nos. 199 & 201 Xinjian North Road
Dragon Mate tips
If you are traveling in China to visit Ningbo, this restaurant is worth a stop for great food. This restaurant is located at Nos. 199 & 201 Xinjian North 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: Yisai Snowflake Beef, Taiwanese Fish Roe Dumplings, Handmade Bamboo Tube Shrimp Dumplings.
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: Ningbo
- Category: Hot pot
- Rating: 4.1
- Address: Nos. 199 & 201 Xinjian North Road
- Popular dishes: Yisai Snowflake Beef, Taiwanese Fish Roe Dumplings, Handmade Bamboo Tube Shrimp Dumplings, Maling Luncheon Meat, Beef Tallow Mushroom Double-Flavor Hot Pot Base
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Dishes
Yisai Snowflake BeefYisai Snowflake Beef features premium beef with a delicate, marbled texture, sliced thin for quick cooking in hot pot or stir-fry, offering a tender and juicy experience.
Taiwanese Fish Roe DumplingsTaiwanese fish roe dumplings are made by wrapping a mixture of fresh fish roe and pork in translucent shrimp paste, then steamed to create a delicate, savory bite.
Handmade Bamboo Tube Shrimp DumplingsHandmade bamboo tube shrimp paste made from fresh shrimp, finely chopped and mixed with starch, egg white, and seasonings, then steamed in bamboo tubes. Retains shrimp's elasticity and tenderness, with a unique bamboo aroma.
Maling Luncheon MeatMerin Lunch Meat is a processed meat product primarily made from pork. The pork is minced into a paste, mixed with starch, salt, and other seasonings, then molded and steamed at high temperature. The finished product has a reddish color and a delicate texture.
Beef Tallow Mushroom Double-Flavor Hot Pot BaseA dual-flavor hot pot base made with beef tallow and mushrooms, offering a spicy Sichuan side and a mild mushroom broth side for versatile cooking.
Pork Collagen NoodlesPig's aorta is made by cleaning the pig's aorta and slicing it into thin pieces, commonly used in hot pot or stir-frying. It is usually quickly blanched in boiling water or stir-fried with chili peppers, Sichuan peppercorns, and other seasonings to maintain its crisp and tender texture.
Wangfu Nine-foot Goose IntestineA Sichuan-style cold dish made with fresh goose intestines, cleaned, blanched, and tossed in a secret sauce for a crisp, spicy flavor.
Wangfu Tender BeefWangfu Tender Beef features tender beef slices stir-fried quickly with vegetables, delivering a rich and savory flavor.
Wangfu Butcher Shop Beef TripeA Sichuan-style dish made with fresh beef tripe, marinated in secret spices and quickly blanched for a crisp, spicy flavor.
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.