Jiu Ye Nanmen Old Beijing Copper Pot Hot Pot (Wanda Golden Street Store)
Hot pot · ⭐ 4.4
No. 146, Level 1, Building 4, Wanda Golden Street
Dragon Mate tips
If you are traveling in China to visit Hangzhou, this restaurant is worth a stop for great food. This restaurant is located at No. 146, Level 1, Building 4, Wanda Golden 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: Northeast Sour Cabbage, Signature Soy Sauce Pork Bun, Water Buffalo Tripe.
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: Hangzhou
- Category: Hot pot
- Rating: 4.4
- Address: No. 146, Level 1, Building 4, Wanda Golden Street
- Popular dishes: Northeast Sour Cabbage, Signature Soy Sauce Pork Bun, Water Buffalo Tripe, Handmade Black Tofu, Fresh Mongolian Tripe
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Dishes
Northeast Sour CabbageNortheastern sour cabbage, made primarily from napa cabbage and fermented. The sour cabbage has a slightly yellow, translucent color and a crisp, tangy taste. It is commonly stewed with pork and vermicelli, making it a classic home-style dish in Northeast China.
Signature Soy Sauce Pork BunSignature sauce meat buns are made with fermented dough for the wrapper, filled with braised pork seasoned with soy sauce, sugar, and cooking wine, then steamed.
Water Buffalo TripeWater buffalo tripe is a dish made from water buffalo stomach, cleaned, blanched, sliced, and cooked in hot pot or stir-fry. Seasoned with chili, Sichuan pepper, garlic, and ginger to preserve its crisp tenderness.
Handmade Black TofuHandmade black tofu is made from high-quality black beans using traditional methods such as soaking, grinding, boiling, and coagulation. It has a smooth texture and rich soy aroma.
Fresh Mongolian TripeFresh Mongolian tripe is a dish primarily made with fresh beef tripe, which is cleaned and then cooked by blanching or quick stir-frying to maintain its crisp and tender texture. It is typically seasoned with葱姜蒜 (scallions, ginger, garlic) and chili for aroma, and some recipes may include fermented broad bean paste or Sichuan peppercorns for added flavor.
Freshly Sliced Pork BellyA dish made from fresh pork belly slices, quickly blanched or lightly stir-fried for a tender and savory taste.
Fresh Cut Lamb Top LoinFreshly sliced lamb neck, made from fresh lamb neck meat with tender texture and evenly distributed fat. Carefully cut to maintain the original shape of the meat pieces, with moderate thickness for easy cooking. Typically paired with simple seasonings and grilled or simmered, allowing you to enjoy the authentic flavor of lamb.
Fresh Cut Lamb LegFreshly cut lamb leg, made from fresh lamb leg meat, finely sliced to ensure tender texture and clear muscle fibers. For cooking, simply marinate with spices, then roast or pan-fry until golden and crispy, preserving the original flavor of the lamb.
Fresh Sliced Lamb Leg MeatFreshly sliced lamb leg meat, selected from the fresh lamb hind leg, with tender and delicate texture. Carefully cut to preserve the natural flavor of the meat, suitable for various cooking methods such as hot pot, grilling, or stewing—ideal for nourishing winter meals.
Freshly Sliced Lamb Shank TendonFreshly sliced lamb shank tendon, tender and flavorful, often served with a savory sauce or in a clear broth.