Xia Ji Yu Xiang Garden - Hunan Cuisine (Renhe Branch)
Hunan cuisine · ⭐ 3.6
No. 13, Xicheng Road (near Konggang Relocation Area, diagonally opposite to Heyoudu Supermarket)
Dragon Mate tips
If you are traveling in China to visit Guangzhou, 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. 13, Xicheng Road (near Konggang Relocation Area, diagonally opposite to Heyoudu Supermarket). It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Stir-Fried Lotus Stem Tips, Stir-Fried Beef with Yellow Onion, Shredded Cabbage.
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: Guangzhou
- Category: Hunan cuisine
- Rating: 3.6
- Address: No. 13, Xicheng Road (near Konggang Relocation Area, diagonally opposite to Heyoudu Supermarket)
- Popular dishes: Stir-Fried Lotus Stem Tips, Stir-Fried Beef with Yellow Onion, Shredded Cabbage, Preserved Vegetable Braised Pork, Yongzhou Blood Duck
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Dishes
Stir-Fried Lotus Stem TipsStir-fried lotus stem tips is a Chinese dish featuring fresh lotus stem tips, quickly stir-fried with garlic slices and chili. It's cooked with oil and minimal seasoning to preserve the crisp texture.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
Shredded CabbageShredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
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.
Yongzhou Blood DuckYongzhou Blood Duck is a traditional dish primarily made with fresh duck and duck blood. After the duck is slaughtered, its blood is collected and set aside. The duck meat is cut into pieces and stir-fried with ingredients such as ginger and garlic. Just before the duck meat is fully cooked, the duck blood is poured in and quickly stir-fried to evenly coat the meat, creating a unique color and texture.
Third-Generation Pepper Stir-Fried PorkA modern twist on a classic Chinese dish, combining fresh green peppers and pork belly stir-fried with garlic and ginger for a spicy, savory flavor.
Sweet Potato LeavesSweet potato leaves, made from fresh sweet potato leaves that are washed and stir-fried. The dish has a bright green appearance and a refreshing taste, making it one of the common seasonal vegetables in summer. It can be simply stir-fried with garlic and chili to preserve its original flavor.
Chrysanthemum Sour Cabbage FishA Sichuan-style dish featuring tender fish fillets in a spicy sour broth, garnished to resemble a chrysanthemum flower.
Steam Fish Head KingSteam Fish Head King is a dish made with a large fish head and various seasonings, steamed to perfection. The fish head has tender meat and rich flavor.
Pressure Cooker Original Flavor Pig's TrottersPressure Cooker Original Flavor Pig's Trotters is a Chinese dish made with pig trotters as the main ingredient, cooked in a pressure cooker. The pig trotters are cleaned and then stewed with seasonings in the pressure cooker, preserving their original flavor.