Shang Zhu Family Tripe Hot Pot (Poly Champagne Branch)
Hot pot · ⭐ 4.6
No. 28-11 Dongling Road, Unit 3
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 No. 28-11 Dongling Road, Unit 3. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Angus Ribeye, Fresh Hand-Cut Lamb, Cao Foji Ji Duck Blood.
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: 4.6
- Address: No. 28-11 Dongling Road, Unit 3
- Popular dishes: Angus Ribeye, Fresh Hand-Cut Lamb, Cao Foji Ji Duck Blood, Premium Tripe, Tripe Hot Pot
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Dishes
Angus RibeyeAngus ribeye is made from the premium Angus beef rib section, marinated and then grilled or pan-seared to preserve the natural flavor of the beef, with a firm and chewy texture.
Fresh Hand-Cut LambHand-cut fresh mutton, made from freshly selected lamb and meticulously sliced by hand. The mutton slices are as thin as cicada wings, cooking instantly in the pot while preserving the meat's tenderness and nutritional value. With a simple hot pot method, you can savor the authentic flavor of the mutton.
Cao Foji Ji Duck BloodA specialty dish made with fresh duck blood, simmered in a secret sauce and spices, known for its smooth texture and rich flavor.
Premium TripePremium beef tripe is a dish made primarily from beef tripe, quickly blanched or boiled to maintain its crisp and tender texture, typically served with garlic slices, cilantro, and chili oil.
Tripe Hot PotHot pot featuring beef tripe as the main ingredient, served with items like yellow throat, duck intestine, and beef slices, cooked in a spicy broth made from beef oil, chili, and Sichuan pepper.
Premium Beef Rib No.1Premium Beef Roll No. 1 primarily uses beef rolls as its main ingredient, paired with vegetables such as onions and green peppers, and prepared by stir-frying. The beef rolls are first marinated before being stir-fried together with the sliced accompaniments and seasoned to completion.
Crispy Fried PorkFragrant fried pork is a traditional dish made primarily from fatty pork belly, which is marinated and then deep-fried until crispy. The pork belly is sliced thinly, seasoned with a special blend of spices, coated in a batter or breadcrumbs, and finally fried in hot oil until golden and crunchy.
Fresh BeefFresh beef is a dish primarily made with fresh beef. To prepare it, first slice the beef thinly and marinate it with appropriate seasonings to infuse flavor. Then, quickly stir-fry the beef in hot oil until it changes color, preserving its tender texture. Finally, garnish with vegetables or seasonings to add color and depth to the dish.
Spicy Tripe SlicesSpicy and numbing small intestines is a dish primarily made with pig or beef tripe. After cleaning and slicing, the tripe is marinated with rice wine and ginger slices, then stir-fried with chili peppers, Sichuan peppercorns, garlic, ginger, and doubanjiang (fermented broad bean paste).
Black TofuBlack tofu is made from black beans, soaked, ground into pulp, boiled, and coagulated. It has a deep brown or black color, smooth texture, and soft taste—ready to eat or cook.