Dingding Ji Turtle Chicken Beef Penis Stew (Shixi Store)
Hot pot · ⭐ 4.1
Shop 113, No. 71 Xinye Road
Dragon Mate tips
If you are traveling in China to visit Guangzhou, this restaurant is worth a stop for great food. This restaurant is located at Shop 113, No. 71 Xinye Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Five-Fingered Mulberry and牛大力 Soup Base, Winter Melon, Yongzhou Duck Blood.
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: Hot pot
- Rating: 4.1
- Address: Shop 113, No. 71 Xinye Road
- Popular dishes: Five-Fingered Mulberry and牛大力 Soup Base, Winter Melon, Yongzhou Duck Blood, Island Coconut Juice, Qingyuan Yangshan Chicken
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Dishes
Five-Fingered Mulberry and牛大力 Soup BaseA nourishing soup base made from five-fingered mulberry and niu dali, simmered with chicken or pork bones for a rich, savory flavor.
Winter MelonWinter melon is a refreshing vegetable dish with winter melon as the main ingredient. To prepare it, peel and cut the winter melon into pieces, which can be stewed with meat or seafood, stir-fried, or made into a soup. During cooking, the original flavor of the winter melon is preserved, showcasing its unique sweetness and tenderness.
Yongzhou Duck BloodYongzhou duck blood is a dish made primarily from duck blood, stir-fried with chili, garlic, ginger, and other seasonings. Duck blood slices are blanched to remove odor, then stir-fried with ingredients to absorb flavors, resulting in a smooth and tender texture.
Island Coconut JuiceA refreshing drink made from fresh coconut water, mango, and tapioca pearls, perfect for hot weather.
Qingyuan Yangshan ChickenQingyuan Yangshan chicken is a dish featuring Qingyuan Yangshan chicken as the main ingredient. The chicken is cleaned, blanched to remove odor, then stewed or braised with scallions, ginger, garlic, and other seasonings to make it tender and flavorful. Some recipes add mushrooms and carrots for enhanced taste.
Qingyuan Chicken DishA Cantonese stewed dish featuring tender Qingyuan chicken, slow-cooked with ginger and goji berries for a clear, savory broth.
Hunan Hanshou Softshell TurtleHunan Hanshou Softshell Turtle is a dish featuring the specialty softshell turtle from Hanshou County, combined with pork, chicken, and ham, slow-cooked in a clay pot to create a rich broth and well-seasoned ingredients.
Pork KidneyPork kidney, a delicacy in Chinese cuisine, is typically stir-fried or braised with aromatics for a tender and savory dish.
ClamWhite clam dish made with fresh clams, typically stir-fried with garlic and ginger or simmered in broth to retain its tender texture.
High Mountain Winter MelonHigh Mountain Winter Melon is a dish made primarily with High Mountain Winter Melon, usually cooked by stewing or stir-frying. The melon has a delicate texture and a fresh taste, often paired with meat or vegetables.
Fresh Sweet ClamsFresh clams stir-fried with garlic and ginger, highlighting their natural sweetness and tender texture.
Duck BloodDuck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.
Deer Antler MushroomA dish made with fresh deer antler mushrooms stir-fried with green peppers and garlic, offering a delicate, fresh flavor.