Lin Bangzhu Copper Pot Hot Pot
Hot pot · ⭐ 4.2
Gate No. 1, No. 5-1, Tiantan South Street
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 Gate No. 1, No. 5-1, Tiantan South Street. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Hand-Cut Inner Mongolian Lamb, Goat Meat with Sand Onion, Inner Mongolia Lamb in a Bowl.
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: 4.2
- Address: Gate No. 1, No. 5-1, Tiantan South Street
- Popular dishes: Hand-Cut Inner Mongolian Lamb, Goat Meat with Sand Onion, Inner Mongolia Lamb in a Bowl, Full Bowl Inner Mongolia Lamb, Full Bowl Angus Beef
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Dishes
Hand-Cut Inner Mongolian LambHand-cut Inner Mongolian lamb uses high-quality lamb from Inner Mongolia, sliced by hand and quickly cooked in broth for tender, fresh flavor.
Goat Meat with Sand OnionShacong lamb is a dish primarily made with fresh shacong and tender lamb. The refreshing aroma of shacong blends harmoniously with the savory flavor of lamb. The typical preparation involves slicing the lamb and stir-frying it together with shacong, preserving the natural flavors of the ingredients.
Inner Mongolia Lamb in a BowlA dish featuring tender lamb from Inner Mongolia, slow-cooked with vegetables like onions and bell peppers, resulting in a rich and savory flavor.
Full Bowl Inner Mongolia LambA hearty dish featuring tender lamb from Inner Mongolia, slow-cooked with vegetables in a rich broth.
Full Bowl Angus BeefA hearty dish featuring premium Angus beef and vegetables simmered in a savory sauce, offering rich flavor and tender texture.
Freshly Wrapped Siu MaiFreshly wrapped siu mai is made with pork and shrimp fillings, hand-formed in thin wrappers and steamed to perfection—soft, savory, and delicious.
Premium Hand-Cut Fresh LambFresh lamb sliced by hand, tender and flavorful, prepared by boiling or hot pot cooking to preserve its natural taste.
Beijing-style Boiled TripeOld Beijing water-boiled tripe is a traditional Beijing dish, primarily made with fresh beef tripe or lamb stomach. The preparation involves slicing the tripe into thin strips, quickly blanching them in boiling water until cooked, then draining off the water. Finally, it is mixed with sauces such as sesame paste, soy sauce, vinegar, and chili oil.
Grain-Fed Beef No.1Premium grain-fed beef, tender and juicy, slow-cooked and sliced, served with a secret sauce for rich, savory flavor.
High-Calcium Lamb RibsHigh-calcium lamb ribs made from premium cuts, marinated and grilled to perfection for a tender, flavorful dish rich in essential nutrients.