Huazhou Chicken Emperor (Shatou West Road Store)
Cantonese cuisine · ⭐ 3.9
Room 108, No. 14 Shatou Xi Da 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 Room 108, No. 14 Shatou Xi Da Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Clear Soup, Lao Fen, Steamed Mandarin Fish.
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: Cantonese cuisine
- Rating: 3.9
- Address: Room 108, No. 14 Shatou Xi Da Road
- Popular dishes: Clear Soup, Lao Fen, Steamed Mandarin Fish, Steamed Mandarin Fish, Pan-fried Tofu in Sauce
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Dishes
Clear SoupClear soup is a type of soup made primarily from various vegetables, meats, or seafood, carefully simmered to perfection. The preparation typically involves boiling the ingredients with water, then reducing the heat and slowly stewing until the broth becomes rich and the nutrients and flavors of the ingredients are fully infused into the soup.
Lao FenA Chinese dish made with rice noodles soaked in a spicy and sour sauce, often served with vegetables and peanuts.
Steamed Mandarin FishA dish made by steaming fresh mandarin fish with ginger and scallions, preserving its natural freshness and flavor.
Steamed Mandarin FishA dish made by steaming fresh mandarin fish with ginger and scallions, preserving its tender texture and natural flavor.
Pan-fried Tofu in SauceA dish of pan-fried tofu simmered in a savory sauce, resulting in a tender and flavorful texture.
Sweet and Sour Pork RibsA classic Chinese dish made with pork ribs marinated, fried, and tossed in a sweet and sour sauce of sugar, vinegar, and tomato paste. It has a glossy finish and a tender, flavorful bite.
Steamed Pork TrotterA classic Cantonese cold dish made by boiling pork trotters until tender, then slicing and serving chilled with ginger-scallion sauce or soy sauce.
Steamed Chicken in SauceA classic Cantonese cold dish made by poaching a castrated chicken and serving it chilled, with a savory ginger-scallion sauce.
White-Cut ChickenWhite-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
Steamed Chicken and Duck PlatterA classic Cantonese cold dish featuring tender boiled chicken and duck, served chilled with ginger-scallion sauce or soy dipping sauce for a fresh, savory taste.
Steamed Duck in White SauceA classic Cantonese cold dish made by boiling duck until tender, then cooling and slicing it. The meat is tender and flavorful, served without sauce to highlight its natural taste.
Garlic Stir-Fried Bok ChoyStir-fried bok choy with garlic is a dish made by blanching bok choy and sautéing it with minced garlic in hot oil, then seasoning and serving.
Chicken SoupA soup made primarily with chicken, cooked slowly in water or broth with ginger slices and green onions. Add goji berries, red dates, or yam for richer flavor.