Jiang Yue Wan Private Kitchen (Daojiao Branch)
特色菜 · ⭐ 3.6
Jiangyuewan East, Yanjiang Middle 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 Jiangyuewan East, Yanjiang Middle Road. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Steamed Shark's Fin with Chopped Chili, Salt-Baked Pig Kidney, Secret-Recipe Pigeon.
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: 特色菜
- Rating: 3.6
- Address: Jiangyuewan East, Yanjiang Middle Road
- Popular dishes: Steamed Shark's Fin with Chopped Chili, Salt-Baked Pig Kidney, Secret-Recipe Pigeon, Mud Crab Rice Porridge, Mud Crab Meatball Porridge
China trip · China travel
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Dishes
Steamed Shark's Fin with Chopped ChiliA dish made by steaming shark's fin with chopped chili, ginger, and seasonings, resulting in a tender and spicy flavor.
Salt-Baked Pig KidneyA traditional Chinese dish made by marinating pig kidneys in salt and spices, then baking them to achieve a tender, savory flavor.
Secret-Recipe PigeonA tender young pigeon marinated in a secret sauce and roasted to perfection, offering a crispy skin and juicy meat with rich aroma.
Mud Crab Rice PorridgeA rice porridge made with small crabs (mud crabs) and rice, simmered to a smooth, savory consistency.
Mud Crab Meatball PorridgeA savory porridge made with fresh mud crab meatballs and rice, offering a delicate and nourishing dish.
Black Bean Sauce Goose IntestinesA Cantonese dish featuring fresh goose intestines stir-fried with black bean sauce, garlic, and ginger, offering a crisp texture and rich umami flavor.
Pan-fried Squid CakesPan-fried squid cakes made from fresh squid, minced pork, scallions, ginger, and seasonings. Squid is chopped and mixed with pork, then combined with starch and spices, shaped into patties, and pan-fried until golden brown on both sides—crispy outside, tender inside.