Meilin Farmstead
Cantonese cuisine · ⭐ 3.9
No. 1, Meihualin Road
Dragon Mate tips
If you are traveling in China to visit Dongguan, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 1, Meihualin Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Winter Melon and Rehmannia Soup, Goose Claw with Ligusticum and Angelica Root, Ginger Pork Stomach.
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: Dongguan
- Category: Cantonese cuisine
- Rating: 3.9
- Address: No. 1, Meihualin Road
- Popular dishes: Winter Melon and Rehmannia Soup, Goose Claw with Ligusticum and Angelica Root, Ginger Pork Stomach, Sweet Potato Leaves, Steamed Pork Trotter
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Dishes
Winter Melon and Rehmannia SoupA nourishing soup made with winter melon and rehmannia root, slow-cooked for hours to create a light, healthful broth.
Goose Claw with Ligusticum and Angelica RootA medicinal dish featuring goose claws simmered with Chinese herbs like Ligusticum and Angelica root, offering a savory and aromatic flavor.
Ginger Pork StomachChar siu pork belly is a dish made with pork belly as the main ingredient, seasoned with sand ginger, scallions, and ginger. After cleaning, the pork belly is stewed or braised with sand ginger to absorb its aroma, resulting in a soft, flavorful dish with a rich spicy taste.
Sweet Potato LeavesSweet potato leaves are a nutritious green vegetable commonly stir-fried or used in soups, known for their mild flavor and tender texture.
Steamed Pork TrotterA classic Cantonese cold dish made by boiling pork trotters until tender, then slicing and serving chilled with ginger-scallion sauce or soy sauce.
White-Cut ChickenWhite-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
Crispy Pig IntestineCrispy intestines is a dish made from pork intestines, cleaned, blanched, and braised, then coated with starch or flour and deep-fried until the skin is golden and crispy, with a soft, elastic interior.
Braised Abalone with Fish MawA premium nourishing dish featuring fish maw and sea cucumber braised in broth for a rich, tender flavor.
Litchi-wood Roast GooseA Cantonese classic, this dish features goose roasted over litchi wood until the skin is crisp and the meat tender, with a rich aroma and savory flavor.
Braised Carp with Sticky RiceFresh carp is steamed with sticky rice, resulting in tender fish and flavorful rice infused with savory broth.