Little Sichuan (Baoshan Road Store)
Sichuan cuisine · ⭐ 3.4
Room 102, No. 6, Baoshi Road, Shigu
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 Room 102, No. 6, Baoshi Road, Shigu. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Premium Oil-Rich Rice, Sichuan Mǎoxiěwàng, Sichuan Boiled Beef.
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: Dongguan
- Category: Sichuan cuisine
- Rating: 3.4
- Address: Room 102, No. 6, Baoshi Road, Shigu
- Popular dishes: Premium Oil-Rich Rice, Sichuan Mǎoxiěwàng, Sichuan Boiled Beef, Sichuan-style Water-boiled Frog, Sichuan Boiled Intestines
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Dishes
Premium Oil-Rich RicePremium oil-rich rice made from high-quality glutinous rice, steamed to perfection for a soft, fragrant texture.
Sichuan MǎoxiěwàngSichuan Maoxuewang is a spicy Sichuan-style hot pot dish primarily made with duck blood, tripe, beef intestine, luncheon meat, bean sprouts, and tofu skin. First, the ingredients are blanched or cooked, then stir-fried with beef tallow hot pot base until fragrant, followed by adding broth to boil and finally simmering all ingredients together to absorb the flavors.
Sichuan Boiled BeefSichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
Sichuan-style Water-boiled FrogA Sichuan dish featuring frog meat cooked in a spicy, numbing broth with vegetables and chili peppers.
Sichuan Boiled IntestinesSichuan-style boiled intestines is a dish featuring pork intestines as the main ingredient. After cleaning and blanching to remove odor, it's stir-fried with doubanjiang, chili, and Sichuan peppercorns, then simmered in broth until tender and flavorful. Garnished with green onions or cilantro, it has a bright red color and a soft yet chewy texture.
Sweet and Sour Pork TenderloinSweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
Wild Pepper Stir-fried BeefA Sichuan dish featuring tender beef stir-fried with wild peppers, garlic, and ginger for a spicy, aromatic flavor.
Wild Pepper Pork LiverA Sichuan dish made with pork liver stir-fried quickly with wild chili peppers, garlic, and ginger for a spicy and aromatic flavor.
Wild Pepper Pork IntestinesA Sichuan dish made by stir-frying pork intestines with wild peppers and aromatics, delivering a spicy and savory flavor.
Spicy ShrimpSpicy shrimp is a dish made primarily with fresh shrimp, stir-fried with spices such as chili peppers and Sichuan peppercorns. The shrimp meat is tender and succulent, paired with aromatic spicy seasonings that create an enticing color and fragrance.