Xierli Dongtang Sugar Water · Teahouse (Huiyi City Branch)
Cantonese cuisine · ⭐ 4.3
Unit 108, Zone 2, Ground Floor, Building 5, First International Wealth Center, No. 200 Hongfu Road, Nancheng Subdistrict
Dragon Mate tips
If you are traveling in China to visit Dongguan, this restaurant is worth a stop for great food. This restaurant is located at Unit 108, Zone 2, Ground Floor, Building 5, First International Wealth Center, No. 200 Hongfu Road, Nancheng Subdistrict. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Ice Fire Pineapple Bun, Hand-ground Apricot Kernel Paste, Signature Eel Fried Rice.
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: 4.3
- Address: Unit 108, Zone 2, Ground Floor, Building 5, First International Wealth Center, No. 200 Hongfu Road, Nancheng Subdistrict
- Popular dishes: Ice Fire Pineapple Bun, Hand-ground Apricot Kernel Paste, Signature Eel Fried Rice, Stir-Fried Fish Skin, Yang Chih Tsu
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Ice Fire Pineapple BunIce Fire Pineapple Bun is a dessert and snack combination, primarily made with freshly baked pineapple buns and cold butter. The preparation involves placing frozen butter slices into the warm pineapple bun; the butter melts upon contact with heat, perfectly blending with the sweet aroma of the bun.
Hand-ground Apricot Kernel PasteMade from premium almonds ground by hand using a stone mill, this smooth paste retains the natural aroma and nutrients of almonds, perfect for breakfast or dessert.
Signature Eel Fried RiceA flavorful dish made with fresh eel, rice, eggs, and green onions, stir-fried to perfection for a savory and satisfying meal.
Stir-Fried Fish SkinA refreshing cold dish made with fish skin and vegetables, dressed in a tangy spicy sauce for a crisp and zesty bite.
Yang Chih TsuYang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
Custard French ToastA Hong Kong-style dessert made by frying bread soaked in custard or condensed milk, resulting in a crispy exterior and creamy interior.
Beef and Egg RiceBeef and egg rice features tender beef slices stir-fried with eggs, served over steamed rice for a savory and satisfying meal.
Beef Brisket Steamed with Chencun Rice NoodlesBeef brisket steamed with Chencun rice noodles is a dish featuring beef brisket and Chencun rice noodles. After blanching, the beef is stewed until tender with seasonings, then steamed together with the noodles to infuse the sauce into the rice noodles, creating a unique flavor.
Steamed OystersSteamed oysters are a dish featuring fresh oysters, quickly blanched in boiling water until they open, preserving their tender texture. Ginger slices and scallions are added to remove fishy odor and enhance aroma, with minimal seasoning to highlight the oyster's natural freshness.
Honey Glazed Chicken WingsChicken wings marinated and deep-fried, then glazed with honey for a sweet and crispy finish.
Tangerine Peel Red Bean SoupChenpi mung bean soup is a dessert made primarily from mung beans and aged tangerine peel. The mung beans are soaked beforehand and then boiled until soft, after which pieces of aged tangerine peel are added and simmered together to create a smooth texture while infusing the soup with the fragrant aroma of the peel. The finished dish is typically served chilled and can be sweetened with an appropriate amount of sugar as needed.