重庆四间火锅(光雅园店)
Hot pot · ⭐ 4.5
No. 10 Guangyayuan Road, Bantian Subdistrict (near Exit B of Wuhe Metro Station)
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. 10 Guangyayuan Road, Bantian Subdistrict (near Exit B of Wuhe Metro Station). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: One Ladle Fried Rice with Egg, Crispy Pork Strips, Handcrafted Tender Beef.
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. 10 Guangyayuan Road, Bantian Subdistrict (near Exit B of Wuhe Metro Station)
- Popular dishes: One Ladle Fried Rice with Egg, Crispy Pork Strips, Handcrafted Tender Beef, Hand-Made Shrimp Paste, Signature Red Soup Base
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Dishes
One Ladle Fried Rice with EggA classic Chinese home-style dish made with eggs, leftover rice, and green onions, stir-fried to a savory, fluffy finish.
Crispy Pork StripsSucculent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
Handcrafted Tender BeefHand-cut tender beef slices marinated with starch, egg white, and seasonings, then quickly stir-fried. Tender, smooth texture retains the original beef flavor.
Hand-Made Shrimp PasteHand-pounded shrimp paste is made primarily from fresh shrimp, which are deveined and chopped or pounded with the back of a knife into a paste. It is mixed with an appropriate amount of salt, egg white, starch, and a small quantity of scallion-ginger water, then repeatedly kneaded by hand until elastic, resulting in a smooth and tender shrimp paste. It can be cooked directly and eaten, or used in hot pot, steamed dishes, or stir-frying.
Signature Red Soup BaseA rich and spicy red soup base made with beef tallow, fermented broad bean paste, Sichuan peppercorns, chili, and herbs, ideal for hot pot cooking.
Fresh Duck IntestinesFresh duck intestines are quickly blanched and tossed with garlic, chili, and cilantro for a crisp, savory dish.
Fresh Duck BloodFresh duck blood is a dish primarily made with duck blood, typically blanched in boiling water until set, then served plain or with seasonings and sauces. It can also be cooked with vegetables or meats for layered flavors.
Spicy Braised Chicken FeetChicken feet are simmered in a rich blend of spices and seasonings to create a flavorful, tender dish.
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.
Cilantro BeefCilantro beef is a dish primarily made with tender beef and fresh cilantro. To prepare it, first slice the beef thinly and marinate it with seasonings to infuse flavor. Next, quickly stir-fry the beef in hot oil until it changes color, then add cilantro pieces and gently stir until evenly mixed.
Spicy BeefSpicy beef is a dish made primarily from beef, seasoned with various spices and chili peppers. First, the beef is sliced and marinated, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, while fully absorbing the flavors of the spicy seasoning.