Agei Hakka Cuisine
Cantonese cuisine · ⭐ 3.6
No. 66 Shangwei Village, Tieshang
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 Shangwei Village, Tieshang. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Braised Snail with Chicken, Pork Trotter Stew, Preserved Mustard Greens.
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: 3.6
- Address: No. 66 Shangwei Village, Tieshang
- Popular dishes: Braised Snail with Chicken, Pork Trotter Stew, Preserved Mustard Greens, Stir-fried Crisp Fish Slices, Roast Chicken in Earthen Oven
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Dishes
Braised Snail with ChickenA dish made by slow-cooking snails and chicken with ginger, garlic, and chili to create a rich, savory flavor.
Pork Trotter StewA nourishing stew made with pork trotters, slow-cooked with spices and herbs to create a rich, savory dish.
Preserved Mustard GreensPreserved mustard greens are fermented and dried vegetables, commonly used in Chinese cooking for their rich umami flavor. Often paired with pork or preserved meats in slow-cooked dishes.
Stir-fried Crisp Fish SlicesA Cantonese dish featuring fresh tilapia and crisp fish slices stir-fried quickly with light seasoning for a tender, crunchy texture.
Roast Chicken in Earthen OvenRoast chicken is a traditional dish made with a whole chicken as the main ingredient, marinated with a secret seasoning, wrapped in lotus leaves or aluminum foil, and then buried in hot charcoal or sand to slow-cook. The high heat cooks the chicken thoroughly while locking in its juices, resulting in a tender and flavorful texture.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
Taro Pork BellyXiangyu Kou Rou is a dish made primarily with pork belly and taro. Pork belly slices are blanched to remove odor, then layered alternately with taro slices in a bowl. Seasonings like soy sauce, sugar, and cooking wine are added before steaming until tender. It's flipped onto a plate for serving. The dish has a glossy red color, tender meat, and flavorful taro.
Braised Tofu in Abalone SauceBraised tofu in abalone sauce is a dish featuring soft tofu as the main ingredient, seasoned with abalone sauce. Tofu is blanched to remove odor, then simmered in the sauce to absorb its rich flavor. The result is tender tofu with a savory, concentrated broth.