Xiangla Restaurant (Lianyu Road Store)
Hunan cuisine · ⭐ 3.5
No. 6, Lane 9, Shuangxiu Road, Xiuxin Community, Kengzi Subdistrict, Unit 101
Dragon Mate tips
If you are traveling in China to visit Shenzhen, 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. 6, Lane 9, Shuangxiu Road, Xiuxin Community, Kengzi Subdistrict, Unit 101. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Pot-Braised Tofu, Spicy Chopped Chili Fish Head, Preserved Vegetable Braised Pork.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Hunan cuisine
- Rating: 3.5
- Address: No. 6, Lane 9, Shuangxiu Road, Xiuxin Community, Kengzi Subdistrict, Unit 101
- Popular dishes: Spicy Pot-Braised Tofu, Spicy Chopped Chili Fish Head, Preserved Vegetable Braised Pork, Hunan Yongzhou Blood Duck Stir-fry, Spicy Oil Pig Ears
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Dishes
Spicy Pot-Braised TofuDry Pot Tofu is a dish primarily made with thousand-layer tofu, paired with vegetables such as green peppers, red peppers, and onions, and seasoned with garlic, ginger, and doubanjiang (fermented broad bean paste). The thousand-layer tofu is fried or pan-fried to absorb flavors, then heated together with the accompaniments in a dry pot, enhancing the aroma of the ingredients.
Spicy Chopped Chili Fish HeadA spicy and flavorful dish made by steaming a fresh fish head with chopped chili, ginger, and garlic, popular in Hunan cuisine.
Preserved Vegetable Braised PorkMei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
Hunan Yongzhou Blood Duck Stir-fryA Hunan dish featuring duck meat and blood stir-fried together, known for its rich, spicy flavor and tender texture.
Spicy Oil Pig EarsSichuan-style cold dish made with boiled pig ears sliced and mixed with chili oil, garlic, green onions, chili powder, and Sichuan pepper.
Braised Mandarin FishA Chinese dish featuring mandarin fish braised in a savory sauce with soy sauce, sugar, and aromatics.
Braised EggplantBraised eggplant is a home-style dish primarily made with eggplant. The eggplant is first cut into pieces or segments, then deep-fried until golden brown. After that, seasonings such as soy sauce, sugar, and garlic are added to braise the eggplant until it absorbs the flavors, and finally the sauce is reduced to allow the eggplant to fully absorb the broth.
Fragrant Sticky Rice with OilA fragrant rice dish made by steaming glutinous rice mixed with regular rice and a touch of oil, resulting in soft, sticky grains with rich aroma.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.
Spicy BeefSpicy beef is a dish made primarily from beef, seasoned with various spices and chili peppers. First, the beef is sliced and marinated, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, while fully absorbing the flavors of the spicy seasoning.