Meijie Authentic Bamboo Steamed Rice Noodles
小吃快餐 · ⭐ 3.7
No. 22, Cao Tang 1st Street
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. 22, Cao Tang 1st Street. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Braised Chicken and Mushroom Claypot Rice, Pork Intestine Rolls, Bamboo Steamed Meat Egg Rice Noodle Roll.
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: 小吃快餐
- Rating: 3.7
- Address: No. 22, Cao Tang 1st Street
- Popular dishes: Braised Chicken and Mushroom Claypot Rice, Pork Intestine Rolls, Bamboo Steamed Meat Egg Rice Noodle Roll, Beef Shank and Pork Rib Claypot Rice, Egg and Beef Claypot Rice
China trip · China travel
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Dishes
Braised Chicken and Mushroom Claypot RiceA traditional Cantonese dish featuring chicken, dried mushrooms, and rice cooked in a clay pot, resulting in a fragrant and savory meal.
Pork Intestine RollsA classic Cantonese snack made by wrapping a savory pork filling in pig intestine, then steamed to perfection for a tender and chewy texture.
Bamboo Steamed Meat Egg Rice Noodle RollA traditional Cantonese breakfast dish made by steaming a mixture of minced pork, eggs, and rice batter in bamboo trays to create soft, flavorful rolls.
Beef Shank and Pork Rib Claypot RiceBeef shank and pork ribs simmered in a savory sauce and served over rice in a clay pot, creating a rich, flavorful dish.
Egg and Beef Claypot RiceWok-fried beef and egg clay pot rice features seasoned beef slices and raw egg over rice, slow-cooked in a clay pot to absorb flavors and form crispy rice crust. Ingredients include rice, beef, eggs, greens, and seasonings.
Dried Fish and Pork Ribs Clay Pot RiceDried fish and pork ribs are simmered with rice in a clay pot, creating a rich, savory flavor as the rice absorbs the essence of the ingredients.