Willing to Hook (Jinshawan Branch)
Sichuan cuisine · ⭐ 3.8
Floor F4, Jinshawan Shopping Plaza, No. 8 Xihu Third Road, Shilong Town
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 Floor F4, Jinshawan Shopping Plaza, No. 8 Xihu Third Road, Shilong Town. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cold-Marinated Fish Skin, Baby bok choy, Grilled Fish 2.
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: 3.8
- Address: Floor F4, Jinshawan Shopping Plaza, No. 8 Xihu Third Road, Shilong Town
- Popular dishes: Cold-Marinated Fish Skin, Baby bok choy, Grilled Fish 2, Paper-Wrapped Fish, Old Jar Sichuan-Style Acidic Fish
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Dishes
Cold-Marinated Fish SkinCold fish skin salad is a dish made primarily from fish skin. Clean the skin, blanch or boil it, cool, then slice or shred. Mix with garlic, green onions, cilantro, and seasonings like soy sauce, vinegar, chili oil, sesame oil, sugar, and salt.
Baby bok choyBaby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
Grilled Fish 2Grilled Fish 2 is a dish made with fresh fish and vegetables like bean sprouts, potatoes, and enoki mushrooms, marinated in special spices and grilled over charcoal for a rich, smoky flavor.
Paper-Wrapped FishA dish of fresh carp wrapped in paper or lotus leaves and steamed with ginger, garlic, and chili, resulting in tender fish and rich aroma.
Old Jar Sichuan-Style Acidic FishA flavorful dish made with bighead carp and old jar fermented vegetables, simmered in a spicy-sour sauce for a rich, tangy taste.
Fermented soybean skinFermented soybean curd, a traditional Chinese soy product. Made from yellow soybeans through soaking, grinding, boiling, and other processes, which form a film on the surface of soy milk that is then dried. It has a yellow-white color, dry texture, and a rich soy aroma. In cooking, it can be paired with meat or vegetables and prepared using methods such as stir-frying, stewing, or boiling to create various delicious dishes.
Sauce-Flavored River CatfishFresh river catfish braised with fermented bean paste and spices, resulting in a rich, savory flavor.
Spicy Flavor BarramundiSpicy Flavor Barramundi features tender barramundi fillets stir-fried with chili, Sichuan pepper, and aromatics for a bold, spicy kick.
Spicy Jiangtuotu FishA Sichuan dish featuring fresh Jiangtuotu fish stir-fried with chili and Sichuan peppercorns, delivering a bold, numbingly spicy flavor.