阮三孃重庆老火锅(公明店)
Hot pot · ⭐ 4.5
No. 5038-8 Songbai Road
Dragon Mate tips
If you are traveling in China to visit Shenzhen, this restaurant is worth a stop for great food. This restaurant is located at No. 5038-8 Songbai 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: San Nang Red Soup Pot, Three Sisters Spicy and Mild Hot Pot, San Niang Yangtze River Hot Pot Base.
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: Hot pot
- Rating: 4.5
- Address: No. 5038-8 Songbai Road
- Popular dishes: San Nang Red Soup Pot, Three Sisters Spicy and Mild Hot Pot, San Niang Yangtze River Hot Pot Base, Layered Tripe, Tofu Skin Rolls
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Dishes
San Nang Red Soup PotA Sichuan-style hot pot with a rich red broth made from pork bones, chicken frames, and spices, served with beef, tripe, and other ingredients for dipping.
Three Sisters Spicy and Mild Hot PotA spicy and mild hot pot featuring two distinct broths—spicy Sichuan-style and clear broth—served with a variety of meats and vegetables.
San Niang Yangtze River Hot Pot BaseSan Niang Yangtze River Hot Pot Base is made from beef and chicken bone broth, simmered with various spices. One half is clear soup, the other half is spicy chili oil broth, featuring Sichuan peppercorns, dried chilies, doubanjiang sauce, and more. Main ingredients include beef bones, chicken bones, dried chilies, Sichuan peppercorns, doubanjiang, ginger, and garlic, prepared using traditional slow-cooking methods for rich aroma and layered flavor.
Layered TripeQian Ceng Du is a traditional dish primarily made from pork stomach. During preparation, the pork stomach is carefully processed and sliced into thin pieces, then cooked using a unique technique that creates a layered appearance. It is seasoned with appropriate spices and finally prepared to perfection.
Tofu Skin RollsTofu skin is a soy-based product made by boiling soy milk and spreading it into thin layers to dry, forming multiple sheets of tofu skin. It's typically cut into strips or cubes and stir-fried with minced meat and vegetables, or used in cold dishes or stews.
Twisted Dough TwistA traditional dough dish made from flour, eggs, sugar, and oil. The dough is divided, rolled into long strips, coiled into flower shapes, then deep-fried until golden and crispy. Crispy outside, soft inside.
Okra Stuffed with Shrimp PasteA refined Chinese dish where tender okra is filled with smooth shrimp paste and steamed to perfection, offering a delicate balance of flavors.
Secret-Recipe Pork SlicesA Chinese dish made with marinated pork loin slices stir-fried with vegetables and a savory sauce.
Spicy Chicken FeetA spicy Sichuan-style dish made with chicken feet stir-fried in a blend of chili, garlic, and fermented bean paste, resulting in a rich, numbingly hot flavor.
Premium Water Buffalo TripePremium water buffalo tripe stir-fried with spicy chili and Sichuan pepper, offering a crisp and numbing flavor.
Gongcai MeatballsGongcai meatballs are made by mixing minced pork with chopped dried stem mustard, then forming and cooking them by frying or boiling. The crispy texture of gongcai complements the tender meat.