Mao'er Tan Hot Pot (University Road Store 1)
Hot pot · ⭐ 4.3
Room 201, No. 195 Daxue Road
Dragon Mate tips
If you are traveling in China to visit Shanghai, this restaurant is worth a stop for great food. This restaurant is located at Room 201, No. 195 Daxue 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: Large Bullfrog Stir-fry, Nine-foot Goose Intestine, Five Blessings Arrive.
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: Shanghai
- Category: Hot pot
- Rating: 4.3
- Address: Room 201, No. 195 Daxue Road
- Popular dishes: Large Bullfrog Stir-fry, Nine-foot Goose Intestine, Five Blessings Arrive, Fresh Beef Tripe from the Slaughterhouse, Signature Spicy Oil Base
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Dishes
Large Bullfrog Stir-fryA spicy stir-fry dish made with large bullfrogs, seasoned with chili and Sichuan pepper for a bold, numbing flavor.
Nine-foot Goose IntestineNine-foot goose intestine is a dish featuring fresh goose intestines, quickly blanched or stir-fried to retain crispness. Often seasoned with garlic, chili, and Sichuan pepper to highlight its unique crunch and rich aroma.
Five Blessings ArriveFive Blessings is a dish featuring five different ingredients: shrimp, ham, mushrooms, egg, and green peas. After blanching or stir-frying, they are arranged neatly in a plate to form five distinct colors, symbolizing the Five Blessings (longevity, wealth, health, virtue, and a good end). Ingredients are prepared separately and layered in order, then steamed or lightly stir-fried to set.
Fresh Beef Tripe from the SlaughterhouseFresh beef tripe from the slaughterhouse, made from fresh cow tripe that has been carefully processed to maintain its tender texture. Stir-fried with a specially prepared chili sauce and spices, allowing the tripe to fully absorb the aromatic flavors of the seasonings and presenting an enticing color.
Signature Spicy Oil BaseA rich, spicy oil base made with chili, Sichuan pepper, and fermented bean paste, ideal for authentic Sichuan hot pot.
Glutinous Rice Dumpling PancakeA sweet snack made from glutinous rice flour, filled with red bean or sesame paste, shaped into balls and steamed or pan-fried until golden.
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.
Crispy Fried PorkCrispy fried pork is a dish made primarily from fatty pork belly, which is marinated and then deep-fried until golden and crunchy. The pork belly is sliced thinly, marinated with a special seasoning to absorb flavor, and then quickly fried in hot oil until the slices turn golden and crispy.
Duck BloodDuck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.
Yin-Yang Hot Pot Base鸳鸯锅底 is a classic choice for hot pot, consisting of two different flavored broths—typically one spicy and numbing, and the other mild. The spicy broth is made by simmering chili peppers, Sichuan peppercorns, and other spices, resulting in a rich, stimulating flavor that awakens the appetite. The mild broth is based on clear soup or bone broth, offering a refreshing taste ideal for cooking a variety of ingredients.