Xiangchuan Garden
Sichuan cuisine · ⭐ 3.5
No. 4, Lane 4, Yuhe New Village, Houjie Town, Unit 101
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. 4, Lane 4, Yuhe New Village, Houjie Town, Unit 101. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Signature Stir-Fried Pork with Green Peppers, Preserved Vegetable Braised Pork Rice, Fish-Flavored Shredded Pork Rice.
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: Sichuan cuisine
- Rating: 3.5
- Address: No. 4, Lane 4, Yuhe New Village, Houjie Town, Unit 101
- Popular dishes: Signature Stir-Fried Pork with Green Peppers, Preserved Vegetable Braised Pork Rice, Fish-Flavored Shredded Pork Rice
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Dishes
Signature Stir-Fried Pork with Green PeppersSpicy stir-fried pork with green peppers is a classic Chinese home-style dish. Pork belly slices are stir-fried until the fat renders, then mixed with green peppers, garlic, and ginger. Seasoned and served hot, it's perfectly balanced—tender meat, crisp peppers.
Preserved Vegetable Braised Pork RiceMei Cai Kou Rou Fan is a traditional dish primarily made with pork belly and preserved mustard greens. The preparation involves boiling the pork belly until partially cooked, slicing it, and then steaming it together with seasoned preserved mustard greens so the meat slices fully absorb the aroma of the greens. Finally, the steamed pork and greens are placed over a bowl of hot rice.
Fish-Flavored Shredded Pork RiceFish-flavored shredded pork rice is a delicious dish made by stir-frying shredded pork, wood ear mushrooms, carrots, and other vegetables with a specially prepared fish-flavor seasoning, then served over steaming hot rice, presenting a bright red color and a rich fish-flavor aroma.