Dongting Lake Hunan Cuisine (Wudou Street Branch)
Hunan cuisine · ⭐ 3.6
Middle Section of Wudou Street
Dragon Mate tips
If you are traveling in China to visit Guangzhou, 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 Middle Section of Wudou Street. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Homestyle Stir-Fried Pork, Sweet Potato Noodles, Dry Pot Mountain Spring Tofu with Pork Belly.
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: Guangzhou
- Category: Hunan cuisine
- Rating: 3.6
- Address: Middle Section of Wudou Street
- Popular dishes: Homestyle Stir-Fried Pork, Sweet Potato Noodles, Dry Pot Mountain Spring Tofu with Pork Belly, Spicy Wild Vegetable and Pork Stew, Dry Pot Fish Head King
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Dishes
Homestyle Stir-Fried PorkFarmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
Sweet Potato NoodlesA traditional dish made from sweet potato starch noodles, often served with sauce and vegetables or meat, known for its smooth and chewy texture.
Dry Pot Mountain Spring Tofu with Pork BellyA spicy Sichuan dish combining mountain spring tofu and pork belly, stir-fried in a dry pot with vegetables for rich flavor.
Spicy Wild Vegetable and Pork StewA spicy stir-fry dish featuring pork belly and wild vegetables, cooked in a dry pot for rich flavor and aroma.
Dry Pot Fish Head KingA spicy stir-fried dish featuring a large fish head with vegetables and aromatic spices, popular in Sichuan cuisine.
Dry Pot Fish OffalDry Pot Fish Offal is a dish made primarily from fish organs such as fish bladder, fish roe, and fish white, cooked with seasonings like chili peppers, scallions, ginger, and garlic. The preparation involves cleaning the fish offal thoroughly, then stir-frying it together with the seasonings until fully flavored, finally served in a dry pot format to preserve its freshness, aroma, and warmth.
Bamboo Shoot and Preserved PorkA traditional Chinese dish combining fresh bamboo shoots with cured pork, known for its savory aroma and balanced flavors.
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.
Sour Spicy Lotus Stem TipsSour and spicy lotus root tips is a dish made from the tender tips of lotus roots. The tips are sliced, blanched, then quickly stir-fried with chili, vinegar, garlic, and other seasonings. The cooking emphasizes maintaining the crisp texture of the lotus root, with a flavor profile focused on sour and spicy notes.
Spicy and Sour Chicken OffalSpicy and sour chicken offal is a dish made primarily from chicken gizzards and hearts, seasoned with pickled chili peppers, scallions, ginger, and garlic. The preparation involves stir-frying the chicken offal until cooked, then adding spicy and sour seasonings to simmer and reduce the sauce before serving.