Chaowang Beef Hot Pot
Cantonese cuisine · ⭐ 3.7
Unit 127, Building 6, Hongshu Fuyuan, No. 21 Guihua Road, Fubao Community
Dragon Mate tips
If you are traveling in China to visit Shenzhen, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Unit 127, Building 6, Hongshu Fuyuan, No. 21 Guihua Road, Fubao Community. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Three Flower Toe, Stir-Fried Beef Rice Noodles, Beef Ball Noodle Soup.
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: Shenzhen
- Category: Cantonese cuisine
- Rating: 3.7
- Address: Unit 127, Building 6, Hongshu Fuyuan, No. 21 Guihua Road, Fubao Community
- Popular dishes: Three Flower Toe, Stir-Fried Beef Rice Noodles, Beef Ball Noodle Soup, Beef Shank Noodle Soup, Beef Offal Noodle Soup
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Dishes
Three Flower ToeThree-flower toe is primarily made from beef foreleg tendon meat, finely sliced to preserve its unique pattern. It is typically cooked using high-heat stir-frying or grilling to maintain its tenderness and texture.
Stir-Fried Beef Rice NoodlesWet stir-fried beef rice noodles is a Chinese dish made with rice noodles, beef, and bean sprouts. The rice noodles are lightly fried, then stir-fried with beef slices and bean sprouts, seasoned with soy sauce and oyster sauce, and thickened with a cornstarch slurry for a smooth, savory flavor.
Beef Ball Noodle SoupA Cantonese-style noodle soup featuring beef balls, rice noodles, and a clear, savory broth.
Beef Shank Noodle SoupA savory soup made with beef shank and pork bones, served over slippery rice noodles for a rich, comforting meal.
Beef Offal Noodle SoupA savory noodle soup featuring beef offal and rice noodles, slow-cooked in a rich broth for deep flavor.
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 brisket fatBeef brisket fat is the fatty part from the cow's chest, typically cleaned, blanched, and boiled to remove odor, then eaten directly or used in cooking. Commonly used as a hot pot ingredient, stir-fry seasoning, or soup flavoring—rich in oil aroma without being greasy.
Water Chestnut PancakeHorse hoof烙 is a dish featuring water chestnuts as the main ingredient. After peeling and slicing or shredding, they are mixed with eggs and starch, then pan-fried. The result is crispy on the outside and tender and sweet inside, offering distinct textures.
Fresh Beef TenderloinFresh beef is a dish featuring fresh beef slices as the main ingredient, typically blanched or quickly cooked to maintain tenderness. It can be paired with vegetables or mushrooms and is commonly used in hot pot or stir-fries.