Fresh fish and lamb hotpot: Unlock the delicious soup for just 100 yuan

Fresh to the bone! This fish and mutton hotpot restaurant has won countless fans thanks to its "Three No's" principle.

In the culinary world, some restaurants are known for their unique flavors, and this fish and mutton hotpot restaurant is one such example. This unparalleled freshness is all due to the owner's adherence to the "Three No's" principle. Paired with premium ingredients and creative cooking methods, you can enjoy eye-popping deliciousness for around 100 yuan per person.

The owner's "Three No's" are the cornerstone of freshness: no frozen goods, only fresh food. The open counter is a combination of a fishing pond and a butcher shop, with fish swimming in the water and lamb hanging on the counter. Everything is cooked, slaughtered, and cooked to order. Freshness is the bottom line for this restaurant, and the ceiling for others. No pre-prepared dishes are used; the milky white broth is simmered by the heat, its layers of flavor developing over time. You're fully immersed in the chef's craftsmanship and the natural flavors of the ingredients. No expense is spared, and they carefully select bighead carp from Qiandao Lake and Dongshan goat from Hainan. These ingredients are naturally fresh, requiring no excessive seasoning.

The restaurant's signature fish and lamb stew is the pinnacle of freshness. Don't eat the meat immediately; be sure to savor the broth first. The fish's sweetness instantly wows your taste buds, followed by the rich, savory flavor of the lamb, leaving a lingering sweetness in your throat, a freshness that penetrates deep into your bones. This soup uses no chicken essence or MSG, adding only a pinch of salt and pepper for flavor. Its pure freshness comes from the perfect blend of fish and lamb: the fish absorbs the lamb broth, becoming plump, while the lamb is enhanced by the fish broth, enhancing its sweetness.

The fish used are from Qiandao Lake, weighing approximately 5 jin each. Thanks to the local environment, the fish are free of earthy flavor, and the fish heads, in particular, have a thick, jelly-like texture, are springy, and silky, full of flavor. The restaurant also takes "one fish, multiple dishes" to the extreme: tender, boneless fish fillets, dipped in the broth, are tender and not dry, bursting with sweetness. The casserole-baked fish belly is charred, the aroma of fat blending with the freshness of the fish, a truly stunning experience. The salt and pepper fish bones are crispy on the outside and tender on the inside, with a salty and fragrant chew that'll make you want to chew even the bones. And there's the fish intestine omelet, the eggy aroma wrapped in the freshness of the fish, a plate-licking delight.

Whether you're a diner who craves the original flavor of the ingredients or a foodie who appreciates creative ways to prepare them, this restaurant will satisfy. One bite and you'll understand why it's become an unforgettable culinary landmark.

Pengsao Yuji Qiandao Lake Bighead Carp
Address: 1st Floor, Building 300, Shuiwei Village, Futian District

#ShenzhenFood #ShenzhenRestaurants #PengsaoYuji Qiandao Lake Bighead Carp #HongKongPeopleVisitingShenzhen #ShenzhenFoodRecommendations #FutianFood #FishHotpot #HongKongPeopleMovingNorth

Post by SukiSuki Yeung | Oct 24, 2025