Willow Leaf Stone Pot Fish (Xiangshi Road Branch)
Hot pot · ⭐ 3.9
No. 65, Xiangshi 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 No. 65, Xiangshi Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Yongzhou Blood Duck, Chinese Yam Dish, Hunan-style Stir-fried Pork with Chili.
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: Hot pot
- Rating: 3.9
- Address: No. 65, Xiangshi Road
- Popular dishes: Yongzhou Blood Duck, Chinese Yam Dish, Hunan-style Stir-fried Pork with Chili, Fried Rice, Fried Tofu Skin
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Dishes
Yongzhou Blood DuckYongzhou Blood Duck is a traditional dish primarily made with fresh duck and duck blood. After the duck is slaughtered, its blood is collected and set aside. The duck meat is cut into pieces and stir-fried with ingredients such as ginger and garlic. Just before the duck meat is fully cooked, the duck blood is poured in and quickly stir-fried to evenly coat the meat, creating a unique color and texture.
Chinese Yam DishA Chinese dish made primarily from yam, often stir-fried or steamed, known for its mild flavor and health benefits.
Hunan-style Stir-fried Pork with ChiliHunan chili stir-fried pork is a dish made primarily with pork belly and green peppers. Sliced pork belly is stir-fried to render fat, then green peppers are added and cooked together until well blended, seasoned to taste.
Fried RiceFried rice is a dish primarily made with rice, combined with ingredients such as eggs, vegetables, meat, or seafood, and stir-fried in a hot wok using cold oil or hot oil. Typically, the rice is first fluffed, then the ingredients are added one by one and stir-fried evenly, followed by seasoning.
Fried Tofu SkinFried tofu skin is a dish made primarily from tofu skin. First, the tofu skin is soaked until soft, then drained and cut into suitable lengths. Next, it is deep-fried in hot oil until golden and crispy, and finally seasoned with salt or other seasonings as desired.
Stone Pot Bighead FishA spicy and flavorful dish featuring fresh bighead fish cooked in a stone pot with vegetables and chili, delivering tender fish and rich broth.
Stoneware CatfishStoneware carp is a dish featuring grass carp, sliced and simmered with ginger slices, green onions, and other ingredients in a heated stone pot. Add water or broth and gently stew until the fish is fully cooked. Season with fermented bean paste, chili, and garlic for rich flavor.
Stone Pot Yellow CatfishFresh yellow catfish is cooked in a stone pot with vegetables and seasonings, resulting in tender fish and rich broth.
Beef RollBeef roll is a dish made primarily from thinly sliced fatty beef. During preparation, the beef slices are rolled into cylindrical shapes and typically cooked together with vegetables or noodles. The cooking methods vary—such as boiling, steaming, grilling, or stir-frying—which results in different textures and flavors.