Qiqifa Hainan Sour Pickle Hot Pot
Hot pot · ⭐ 4.3
Building 10, First Block, No. 96 Guiya Road
Dragon Mate tips
If you are traveling in China to visit Nanning, this restaurant is worth a stop for great food. This restaurant is located at Building 10, First Block, No. 96 Guiya 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: Crunchy Rolls, Octopus Bites, Scallop Snail Stir-fry.
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: Nanning
- Category: Hot pot
- Rating: 4.3
- Address: Building 10, First Block, No. 96 Guiya Road
- Popular dishes: Crunchy Rolls, Octopus Bites, Scallop Snail Stir-fry, Wenchang Chicken, Clam
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Dishes
Crunchy RollsFried tofu skin rolls are a snack made from tofu paper. The tofu skin is rolled into a cylindrical shape and deep-fried until golden and crispy. The exterior is crunchy while the inside remains tender and smooth.
Octopus BitesXiao Ba Zhang is a seafood dish primarily made with fresh octopus. To prepare it, the octopus is first cleaned thoroughly, then marinated with appropriate seasonings. Next, it is quickly stir-fried to preserve the tender texture of the octopus. Finally,适量 vegetables or spices are added as garnish to enhance the dish's color and layers of flavor.
Scallop Snail Stir-fryA seafood dish made by stir-frying fresh scallop snails with garlic, ginger, and chili for a savory and tender taste.
Wenchang ChickenWenchang chicken is a traditional famous dish featuring chicken as the main ingredient. It uses tender Wenchang chicken that is carefully prepared to achieve a golden skin, delicate meat, and rich aroma. The preparation process includes slaughtering, cleaning, marinating, and cooking, ultimately delivering the authentic and delicious flavor of the chicken.
ClamWhite clam dish made with fresh clams, typically stir-fried with garlic and ginger or simmered in broth to retain its tender texture.
Suo Po Cu Hot Pot BrothA tangy broth made from fermented rice wine lees, commonly used in Chaoshan hot pot for its rich, sour flavor and seafood-enhancing properties.
Beef brisket fatBeef brisket fat, primarily sourced from the fatty part of the beef chest, is carefully simmered and processed to achieve a golden yellow appearance. During preparation, the brisket fat is sliced thinly and briefly cooked with a specially crafted seasoning, preserving its original rich and aromatic flavor.
Mushroom Assortment PlatterMushroom Medley is a dish made from a selection of fresh mushrooms. Main ingredients include shiitake, enoki, and oyster mushrooms, which are cleaned and simply cooked until tender, preserving the original freshness and nutrients of the mushrooms.
Fresh SquidFresh squid is made from fresh squid, cleaned and then cooked by stir-frying, boiling, grilling, or cold mixing. Common methods include stir-frying squid tentacles, pan-frying squid rings, or blanching and serving with sauce to retain its crisp tenderness.