Hongyun Sheep Ranch (5th Branch)
Hot pot · ⭐ 3.7
No. 66 Haigang 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. 66 Haigang Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: 干鲍, Hand-grabbed Lamb Trotters, Fresh Bai Shan Lamb.
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: Hot pot
- Rating: 3.7
- Address: No. 66 Haigang Road
- Popular dishes: 干鲍, Hand-grabbed Lamb Trotters, Fresh Bai Shan Lamb, Seasonal Vegetables, Huai Shan Noodles
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Dishes
干鲍干鲍是将新鲜鲍鱼经过脱水处理制成的干货，主要食材为鲍鱼。制作时需将鲍鱼清洗后晒干或烘干，保存后需提前泡发，再用于烹饪。
Hand-grabbed Lamb TrottersA dish featuring lamb trotters slowly stewed until tender, seasoned with aromatics and served for hand-eating.
Fresh Bai Shan LambFresh Bai Shan lamb, blanched and slowly stewed to retain its natural flavor, tender and delicate in texture.
Seasonal VegetablesA dish made with fresh seasonal vegetables, lightly stir-fried or blanched and seasoned to highlight natural flavors.
Huai Shan NoodlesHuai Shan Noodles is a Chinese dish made with yam and noodles, offering a soft, fragrant texture and mild flavor.
Braised Lamb BloodBraised lamb blood is a dish made with lamb blood as the main ingredient, cooked with seasonings and side ingredients. After being cleaned, the lamb blood is simmered slowly with spices and vegetables, resulting in a smooth and delicious texture.
Bamboo Shoots Stir-Fried with Preserved PorkA classic Chinese dish featuring tender bamboo shoots stir-fried with savory preserved pork, offering a perfect balance of textures and flavors.
Sauce-flavored Lamb RibsStewed lamb spine with soy sauce flavor is a dish primarily made from lamb spine, which refers to the spinal bones of sheep and is rich in gelatin. After blanching the lamb spine to remove any odor, it is simmered together with fermented broad bean paste, star anise, cassia bark, and bay leaves, resulting in tender meat and a rich, flavorful broth.
Chive and Sheep Blood SoupChive and Sheep Blood Soup is a traditional Chinese soup made primarily with fresh sheep blood and chives. The solidified sheep blood is cut into cubes and blanched to remove any gamey taste. Water or broth is brought to a boil in a pot, the blood cubes are added and cooked until they float. Chopped chives are then added, seasoned simply with salt and white pepper, and boiled briefly. The soup is clear, with tender blood cubes and fragrant chives, offering a mild flavor.
Pan-fried Goldfinch FishA dish made by pan-frying fresh goldfish with salt and ginger, resulting in a crispy exterior and tender, juicy interior.
Fresh Sweet White RadishMade from fresh white radish, sliced or shredded and served cold. Crisp and refreshing with a natural sweetness. Simple preparation without cooking, preserving the original flavor of the ingredient.