Xiang Lou Restaurant (Shuiyin Road Branch)
Hunan cuisine · ⭐ 3.5
No. 163 Shuiyin Road
Dragon Mate tips
If you are traveling in China to visit Guangzhou, 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. 163 Shuiyin Road. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Double-Flavor Fish Head, Large Bowl Organic Cauliflower, Stir-Fried Pork.
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: Guangzhou
- Category: Hunan cuisine
- Rating: 3.5
- Address: No. 163 Shuiyin Road
- Popular dishes: Double-Flavor Fish Head, Large Bowl Organic Cauliflower, Stir-Fried Pork, Dry Pot Snail Meat, Preserved Vegetable Braised Pork
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Dishes
Double-Flavor Fish HeadA fish head dish with two flavors—one side braised in spicy sauce, the other gently stewed, offering a rich blend of savory and aromatic tastes.
Large Bowl Organic CauliflowerOrganic cauliflower in a large bowl is a dish featuring organic cauliflower as the main ingredient. The cauliflower is washed and broken into florets, then cooked by blanching or stir-frying to retain its crisp tenderness. A small amount of seasoning such as salt, garlic, or a touch of soy sauce is added to enhance flavor.
Stir-Fried PorkStir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
Dry Pot Snail MeatA spicy Sichuan dish made by stir-frying snail meat with chili, Sichuan pepper, garlic, and ginger in a dry pot for a rich, numbing flavor.
Preserved Vegetable Braised PorkMei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
Secret-Recipe Local DuckA flavorful dish made with local duck marinated in a secret blend of spices and slow-cooked to perfection.
Slow-cooked nutritious soupOld Fire Delicacy Soup is a nourishing broth made by slow-cooking various ingredients over low heat for hours. Key components include meats (chicken, pork, ribs), herbs (goji berries, codonopsis, astragalus), and vegetables (carrots, corn, lotus root). Wash ingredients, place in a clay pot with water, and simmer gently for 2–4 hours to extract full nutrients.
Crispy Lettuce Stir-Fried with PorkA classic Chinese dish featuring crisp lettuce and tender pork, stir-fried quickly to preserve texture and flavor.
Pepper and Boneless PorkGreen pepper boneless pork is a dish made with pork spine meat and green peppers. After blanching, the pork and sliced green peppers are stir-fried together with seasonings until flavorful. The dish has a bright color, tender meat, and crisp green peppers.
Chicken-Flavored Crisp Bamboo ShootsChicken broth crispy bamboo shoots is a dish made primarily from fresh, tender bamboo shoots cooked in chicken stock. After blanching, the bamboo shoots retain their crisp texture and absorb the rich, aromatic flavor of the chicken broth during stewing. The preparation involves minimal seasoning to highlight the natural taste of the ingredients.