Yunfengnian Hakka Restaurant (Second Branch)
Cantonese cuisine · ⭐ 4.0
Shop No. 123, No. 5, Yuangmei East Road
Dragon Mate tips
If you are traveling in China to visit Dongguan, this restaurant is worth a stop for great food. This restaurant is located at Shop No. 123, No. 5, Yuangmei East Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Clear Soup with Goji Leaf, Hakka Trio Delight, Hakka Sour Cabbage Fish Belly.
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: 4.0
- Address: Shop No. 123, No. 5, Yuangmei East Road
- Popular dishes: Clear Soup with Goji Leaf, Hakka Trio Delight, Hakka Sour Cabbage Fish Belly, Torn Salt-Baked Chicken, Hand-Torn Salt-Baked Chicken (Real Free-Range Chicken)
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Dishes
Clear Soup with Goji LeafA light and healthy dish made by gently cooking fresh goji leaves in clear broth, resulting in a tender and nutritious vegetable soup.
Hakka Trio Delight客家三宝 is a traditional Hakka dish featuring pork, tofu, and radish. Pork is usually fatty pork belly, tofu is firm tofu, and radish is white radish. First blanch the pork, then simmer with tofu and radish, adding soy sauce and salt. Slow-cook until flavors blend and broth thickens.
Hakka Sour Cabbage Fish BellyFresh fish belly is stewed with pickled sour cabbage, creating a rich, tangy broth with tender fish and deep flavor.
Torn Salt-Baked ChickenSalt-baked chicken is a dish made from a whole chicken, marinated and then cooked in hot salt. Main ingredients include chicken, salt, spices, and seasonings. After marinating, the chicken is steamed in hot salt until fully cooked, then torn into strips for serving.
Hand-Torn Salt-Baked Chicken (Real Free-Range Chicken)Made with real free-range chicken, this dish is salt-baked to perfection, resulting in tender, flavorful meat that's hand-teared for an authentic taste.
Steamed Spotted Sea BassA dish of fresh spotted sea bass steamed with ginger and scallions, highlighting the fish's natural flavor and tenderness.
Radish Rice CakeA traditional snack made from grated radish and rice batter, steamed into a soft, savory cake often served with soy sauce or chili oil.
Sour Taro and Intestine Stir-fryA Chinese dish made by stir-frying sour taro with pork intestines, seasoned with garlic, ginger, and chili for a tangy and spicy flavor.
Sour Cabbage with Pork IntestinesSuancai Feichang is a dish primarily made with pork intestines and pickled cabbage. After thorough cleaning and blanching to remove odor, the pork intestines are stewed together with chopped pickled cabbage, allowing the intestines to absorb the sour aroma of the cabbage while maintaining a soft and tender texture.
Stuffed TofuA traditional Chinese dish where tofu is filled with minced meat or shrimp and steamed until tender, offering a delicate balance of flavors.
Golden Herb Stir-fried Mountain SnailA dish featuring fresh mountain snails stir-fried with golden herb, known for its rich aroma and tender texture.- Pan-fried Small River FishFresh small river fish is marinated and pan-fried until crispy outside and tender inside, preserving its natural flavor.