Shuang Fanti Chongqing Old Hot Pot (Meilin Branch)
Hot pot · ⭐ 4.6
Room 101, Building 106, Shangmeilin Xincun (200 meters on foot from Exit C of Shangmeilin 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 Room 101, Building 106, Shangmeilin Xincun (200 meters on foot from Exit C of Shangmeilin 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: Nine-foot Goose Intestine, Double Pepper Beef, Sliced Pork Kidney with Big Knife.
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: 4.6
- Address: Room 101, Building 106, Shangmeilin Xincun (200 meters on foot from Exit C of Shangmeilin Metro Station)
- Popular dishes: Nine-foot Goose Intestine, Double Pepper Beef, Sliced Pork Kidney with Big Knife, Fresh Water Buffalo Tripe, Fresh Duck Blood in Bowl
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Dishes
Nine-foot Goose IntestineNine-foot goose intestine is a dish featuring fresh goose intestines, quickly blanched or stir-fried to retain crispness. Often seasoned with garlic, chili, and Sichuan pepper to highlight its unique crunch and rich aroma.
Double Pepper BeefA Chinese dish featuring tender beef stir-fried with green and red bell peppers, offering a spicy and aromatic flavor.
Sliced Pork Kidney with Big KnifeBig Knife腰片 is a dish primarily made with pig kidneys. During preparation, the pig kidneys are sliced into thin, uniform pieces using precise knife skills. Typically, the slices are marinated with a specially prepared seasoning before cooking to maintain their tender and fresh texture.
Fresh Water Buffalo TripeWater buffalo fresh tripe is a dish primarily made with fresh water buffalo tripe, which is cleaned, blanched, sliced, and then stir-fried with chili peppers, Sichuan peppercorns, garlic slices, and ginger slices. It has a crisp and tender texture with a resilient bite.
Fresh Duck Blood in BowlWanwan Xian Ya Xue is a dish featuring duck blood as the main ingredient, typically sliced and simmered in soup with vegetables, tofu, or vermicelli, seasoned with salt and pepper. Duck blood is blanched first to remove odor, then stewed with broth or water to maintain its tender texture.
Braised Pig Intestine HeadA Sichuan dish made by slow-cooking pig intestines until tender, seasoned with chili, Sichuan peppercorns, and fermented bean paste for a rich, spicy flavor.
Flower Thousand BonesHua Qian Gu is a dish made with chicken and vegetables like carrots, green peas, and corn. Chicken cubes are marinated, then stir-fried with blanched veggies and thickened sauce for a tender, colorful meal.
Braised Chicken Feet with Tiger SkinHǔpí Jīzhǎo is made primarily from chicken feet. The chicken feet are deep-fried until the skin becomes crispy and bubbled, then marinated with seasonings to absorb flavor. Finally, they are steamed to allow the taste to penetrate into the inner parts, creating a texture resembling tiger skin.
Medium Spicy Hot Pot BaseA medium-spicy hot pot base made with chili, Sichuan peppercorns, and fermented bean paste, ideal for flavorful yet balanced spicy dishes.
Fresh Pig's TripeFresh pig's esophagus is a dish made from the pig's esophageal tissue, sliced after cleaning and quickly blanched or stir-fried in boiling water to maintain its crisp texture. It is commonly seasoned with chili, garlic, and ginger.