On the east end of Frankfurt’s Zeil is a new Chinese restaurant Nanmei Eintopf · 喃妹砂锅, specializing in steaming, warm Chinese砂锅 (shāguō) clay pot cuisine. It has just opened, and it has already become the neighborhood’s new favorite.
The location is prime—very close to the shopping district. While finding a parking spot on the street can be hard sometimes, there’s a public parking garage near the courthouse, making the driving relatively stress-free.
You walk in and are immediately wrapped in a cocoon of warm lighting and thoughtfully coordinated colors. Tables are set snugly but thoughtfully, so even on a full house night, movement feels fluid and comfortable. It’s a dining scene where the energy of a lively crowd keeps things exciting. For those seeking privacy, three private rooms in the back offer seclusion and their own restrooms – perfect for a family feast or a business dinner.
Restaurant Profile
🏷️ Name of the Restaurant: Nanmei Eintopf Restaurant Frankfurt · 喃妹砂锅 (incl. menu)
📍 Adress: Zeil 2, 60313 Frankfurt am Main
🍜 Style: Chinese Cuisine – clay pot dishes, soups, stir-fries, noodle soup, stews, fried meats etc.
💰 Price: approx. 20–30 € per person (including drinks and tip)
We’re here for the food, so let’s dive in.
B2 红烧牛腩 – Braised Beef Brisket Pot
Lifting the lid reveals rustic, succulent beef, chili slices, soft potato chunks, and bright spring onions swimming in a glossy, red sauce.
The first sip of the broth is soothing, warmly spiced, but without any aggressive heat.
Each beef piece is incredibly tender, falling apart with the slightest nudge of the teeth. The meat has a deep, profound beefy flavor that has concentrated during its long simmer, carrying a garlic scent throughout.
Some pieces have a bit of fat and that gelatinous, silky tendon skin that melts on the tongue.
The potatoes, having gifted some of their starch to the sauce, have thickened it naturally, making it perfect for dipping each meat piece.
B1 蒜蓉粉丝虾仁 – Shrimp with Glass Noodles in Garlic Sauce
The moment this dish arrives, the intoxicating scent of roasted garlic announces its presence. At the bottom lies a nest of glass noodles. They’re naturally mild, designed to soak up the flavors. When tossed in the rich, savory garlic sauce, they become the most flavorful part of the dish, carrying the umami of the sea and the alliums. There’s a faint smokiness to them from the hot pot cooking.
The shrimp are the best part. When you pick one up with your chopsticks, it wobbles and shakes—a telltale sign of springy freshness.
Each piece is generously coated in a mountain of finely chopped, roasted garlic that clings to the curves of the body. It creates a supernova of umami.
The garlic is fragrant but not harsh, providing a salted punch that complements the shrimp’s natural, briny sweetness.
Eat it loaded with garlic and spring onions to experience shrimp at its finest.
B5 喃味鸡煲 – Nanmei Chicken Hot Pot
Another garlic treasure hunt.
The chicken, deboned and cut into juicy chunks, is incredibly tender with the skin still attached, locking in moisture.
The pot is a fragrant jungle of aromatics: the sharp bite of onions, the warmth of ginger, and then—the garlic. There are plenty of whole garlic cloves. After simmering in the broth, these whole cloves lose their fiery edge and become soft, almost buttery, with a sweet, mellow nuttiness that explodes gently in the mouth.
The heat from the chilies is present but bearable.
肝腰合炒 (Day’s Special) – Stir-Fried Pork Liver and Kidney
This dish is a lesson in classic Sichuan technique —precise knife work and precise heat. The pig liver is sliced thinly and the kidney is scored to help it absorb flavor and cook quickly. A light cornstarch marinade ensures they stay impossibly tender.
The stir-fry is bright red and glistening. The liver is so delicate, it practically bursts with juices at the slightest bite. The kidney has a wonderful, snappy chew, yet remains tender. The entire dish is perfumed with the sharp, aromatic kick of pickled chilies, fresh peppers, Doubanjiang (a spicy, umami, savory, fermented Sichuan sauce) and garlic, all wok-tossed with crunchy celery and garlic sprouts.
C3 自贡跳水鱼 – A Leap of Freshness: Zigong “Diving” Fish
Hailing from the Chongqing-Sichuan region, the “Diving Fish” is traditionally named for its cooking method—a whole, jumpingly fresh fish is briefly plunged into a bubbling, spicy broth, locking in its moisture at its freshest. The flesh is silky-smooth and just-set, almost like it could melt on the tongue. It was so tender we felt we could bite through it and just got a mouthful of water-like juice.
The flavor is a complex layering of pickled pepper fragrance, the punch of fresh garlic and ginger, and a generous amount of chilies and scallions. Despite the bold, spicy sauce, it never masks the pristine, sweet flavor of the seabass, which is mercifully low in bones.
E11 豆角茄条 – Green Beans & Eggplant Strips
The eggplant is gloriously soft and creamy, melting into nothing as you eat it, while the green beans remain crisp, sweet, and snappy. This “soft-crunchy” contrast is right there. Both vegetables have soaked up an aromatic, lightly spiced sauce made with chili, garlic, and Sichuan peppercorns. The flavor is salty and fragrant, with a touch of mild heat.
火爆双脆 (Day’s Special) – Stir-Fried Duo Crispy
If you crave texture, this is your dish. “Duo Crispy” refers to the combination of beef tripe and pork aorta. The tripe is crisp and a little chewy, while the aorta offers a lighter, snappier crunch. Together, they create a double dose of crispiness. Tossed in a fiery wok with fresh peppers, ginger, garlic, and red chili oil, the flavor is intensely fresh, spicy, and aromatic. The inclusion of sour bamboo shoots, spring onion, and celery adds freshness, crunch, and fragrance.
C4 自贡鲜椒兔 – Rabbit with Fresh Chilies
This famous Zigong dish is fresh, spicy, numbing, and incredibly tender. Mountains of fresh green and red chilies and young ginger create a clean, persistent, and fierce heat. The rabbit meat is lean, firm, and exceptionally tender, with a slightly seared exterior and a springy, juicy interior.
Rabbit has a delicate, slightly sweet flavor akin to chicken, but is leaner and more refined. It soaks up the herbaceous heat of the chilies without being greasy. The sour bamboo shoots add a tangy crunch.
Mind that there are bones to navigate, but they’re hardly an issue.
E1 回锅肉 – Twice-Cooked Pork
It’s a Sichuan classic, balancing savory, slightly spicy, and sweet flavors, thanks to the duo of doubanjiang (fermented broad bean paste: spicy, umami and savory) and sweet flour sauce. The pork belly slices are thin – the edges are lightly charred and smoky, while the center remains soft and luscious. It’s fatty, but in the most fragrant way —not greasy at all. Fermented black beans (douchi) add salty and umami depth, all stir-fried with green peppers. It’s the kind of dish that lures you to another bowl of rice.
What ties many of these dishes together is the use of the 砂锅(shaguo), or clay pot. These aren’t just serving vessels, but a cooking technique. The porous clay heats up slowly and evenly. As it retains heat for a long time, this gentle, consistent heat allows flavors to meld and deepen in a way that metal pots can’t replicate. It makes food bubbling at your table for some time, so you can experience it at its peak.
The owner’s genuine warmth was present throughout our meal. The serving staff, when not busy, are happy to chat a little, adding to the relaxed atmosphere. We learned the chef is from Zigong, Sichuan—which explains the authentic, punchy heat. If you’re sensitive to spice, do ask for their recommendation when ordering a spicy dish. But don’t worry, the menu has plenty of mild clay pot dishes too, like the vegetarian “Fresh Veggies” pot with glass noodles, tofu, oyster mushrooms, pak choi, and tomato. Classics like Mapo Tofu, Sour Cabbage Meat/Fish Bowl, and Pork Meatball Soup are all waiting to be savored.
The restaurant is often packed, so reservations are highly recommended.
