Xiang Flavor 1980 (Dalingshan Store)
Hunan cuisine · ⭐ 3.6
No. 8, Guanchang 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. 8, Guanchang Road. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Chopped Chili Fish Head, Salt-Baked Sea Bass in Flat Pan, Fireside Tofu Cubes.
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: Hunan cuisine
- Rating: 3.6
- Address: No. 8, Guanchang Road
- Popular dishes: Chopped Chili Fish Head, Salt-Baked Sea Bass in Flat Pan, Fireside Tofu Cubes, Preserved Vegetable Braised Pork, Oil-Poured Century Egg
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Dishes
Chopped Chili Fish HeadSteamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
Salt-Baked Sea Bass in Flat PanA dish featuring fresh sea bass slowly roasted in salt on a flat pan, resulting in tender, flavorful fish with a savory, salty taste.
Fireside Tofu CubesBurnt-fire tofu is a traditional dish made primarily from dried tofu, which is slowly smoked over a wood fire. It has a golden color, with a slightly charred outer layer and a delicate, smooth texture inside. During preparation, the tofu is first marinated, then slowly roasted in a specially designed wood-fired oven until the surface turns golden and fills the air with rich aroma.
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.
Oil-Poured Century EggA cold dish made by pouring hot oil over diced century eggs, enhancing flavor and aroma. Typically served with ginger and scallions.
Hunan-style Pork with ChiliHunan chili stir-fried pork is a dish primarily made with pork and chili peppers. The preparation involves slicing the pork, cutting the chilies into segments, stir-frying the pork until it changes color, then adding the chili segments and stir-frying together. Finally, seasonings are added and stirred evenly to complete the dish.
Steamed Catfish with Fermented Black Beans and ChiliSteamed catfish seasoned with fermented black beans and chili, resulting in a savory, slightly spicy dish.
Wild Pepper and Coriander Stir-fried BeefStir-fried beef with wild pepper and coriander, offering a spicy and aromatic flavor.
Spicy CrawfishSpicy crayfish is primarily made with fresh crayfish, which are cleaned and then stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other seasonings. During cooking,适量 of cooking wine, soy sauce, and doubanjiang (fermented broad bean paste) are added to create a rich flavor and tender, chewy shrimp meat.