Da Long Yi Hot Pot & Dan Cai (Ke'cun Store)
Hot pot · ⭐ 3.9
Room 101, No. 268 Yiyan South 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 Room 101, No. 268 Yiyan South 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: Must-Eat Fresh Duck Blood, Hong Kong Noodles, Layered Tripe.
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: Hot pot
- Rating: 3.9
- Address: Room 101, No. 268 Yiyan South Road
- Popular dishes: Must-Eat Fresh Duck Blood, Hong Kong Noodles, Layered Tripe, Baby bok choy, Sauces Beef Balls
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Dishes
Must-Eat Fresh Duck BloodFresh duck blood stir-fried or simmered with aromatics, offering a smooth and savory taste.
Hong Kong NoodlesA popular Hong Kong instant noodle dish made with alkaline noodles and seasoning packets, typically prepared by pouring hot water over the noodles. Known for its savory flavor and convenience.
Layered TripeQian Ceng Du is a traditional dish primarily made from pork stomach. During preparation, the pork stomach is carefully processed and sliced into thin pieces, then cooked using a unique technique that creates a layered appearance. It is seasoned with appropriate spices and finally prepared to perfection.
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.
Sauces Beef BallsSauces牛丸 (Sauces Beef Balls) are made primarily from beef, mixed with a secret blend of seasonings, then minced into a meat paste and shaped into balls. The unique feature is that the balls contain a savory broth inside; during cooking, the high temperature melts the inner broth, causing it to flow out when bitten, delivering a delicious flavor.
Deep-Sea Hand-Made Shrimp PasteFresh deep-sea shrimp meat is hand-pounded into a smooth paste, offering a delicate and bouncy texture with natural seafood flavor.
Spicy Oil Pork BellyHongyou Junba is a dish primarily made with pig trotters. After boiling, the trotters are cut into pieces and mixed with special red oil, doubanjiang, Sichuan peppercorns, chili, and other seasonings for marinating, resulting in a soft, rich flavor.
Spicy Red SoupSpicy red broth made with beef tallow, chili, and Sichuan peppercorns, stir-fried with doubanjiang, ginger, and garlic, then simmered with stock. Finished with beef slices, tripe, and beef intestine. Rich red color and intense aroma.
Black Pepper Beef SlicesBlack pepper beef slices is a dish made with pork tenderloin and vegetables like green and red peppers. The pork is sliced, marinated, then stir-fried with the peppers and black pepper sauce until cooked through.