Lang Li Shuang · Cantonese Cuisine · Ten Dishes from One Fish (Shiergong Branch)
Hot pot · ⭐ 4.1
Nos. 544–546, Tongfu East Road (Exit D, Shiergong Metro Station)
Dragon Mate tips
If you are traveling in China to visit Guangzhou, this restaurant is worth a stop for great food. This restaurant is located at Nos. 544–546, Tongfu East Road (Exit D, Shiergong Metro Station). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Deluxe Fresh Soup, Salted Fish Bones, Oyster Fritter from Chaozhou.
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: 4.1
- Address: Nos. 544–546, Tongfu East Road (Exit D, Shiergong Metro Station)
- Popular dishes: Deluxe Fresh Soup, Salted Fish Bones, Oyster Fritter from Chaozhou, Pearl Oyster, Raw Fish Tail
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Dishes
Deluxe Fresh SoupA premium soup made with fresh seafood and chicken broth, simmered with nourishing ingredients like goji berries and red dates for a clear, flavorful, and nutritious dish.
Salted Fish BonesSichuan salt and pepper fish bones is a dish featuring fish bones as the main ingredient. After cleaning and marinating, the bones are deep-fried until crispy, then stir-fried with Sichuan pepper, salt, scallions, ginger, and garlic. The result is crispy on the outside and tender inside with rich aroma.
Oyster Fritter from ChaozhouOyster cake from Chaozhou is a Cantonese dish featuring fresh oysters mixed with eggs, sweet potato starch, and scallions, then pan-fried in hot oil. Crispy outside, tender inside, with a perfect blend of oyster freshness and egg aroma.
Pearl OysterA dish featuring fresh oysters coated in a crispy layer made from pearl powder or egg white, then fried or steamed for a delicate and crunchy texture.
Raw Fish TailRaw fish tail is made from fresh fish tail, cleaned and sliced without cooking, served with a dressing. It has a crisp and tender texture, highlighting the natural flavor of the fish, commonly found in cold dishes in southern coastal regions.
Raw Fish BellyFresh fish belly is sliced and served raw without cooking, preserving its natural flavor and tender, smooth texture.
Okra Stir-fried with Toothpick MeatA Chinese home-style dish combining tender toothpick meat with crisp okra, stir-fried together for a savory and satisfying meal.
Crispy Carp Braised Chicken PotA savory dish featuring crispy carp and chicken braised together in a rich sauce, offering tender meat and a satisfying texture.
Crispy Carp with Pickled Cabbage FishA spicy and sour fish dish made with crispy carp and pickled cabbage, popular in Sichuan cuisine.
Crispy Grass Carp SlicesCrunchy grass carp slices are a dish made primarily from grass carp. The fish is sliced thin and briefly blanched in boiling water to retain its crisp, tender texture. It's typically stir-fried with scallions, ginger, garlic, and green/red peppers, or simmered in clear broth to highlight the fish's freshness.
Braised Fish Belly with Fermented Black BeansA Cantonese dish featuring fresh fish belly steamed with fermented black beans, ginger, and scallions for a savory, aromatic flavor.
Crispy Fish FilletCrispy Fish Fillet is a dish made by frying fresh fish fillets coated in a light batter or starch until golden and crunchy, with tender meat inside.
Fish Intestine Fried EggA Chinese home-style dish made with fish intestines and eggs, stir-fried until golden and tender, offering a savory and delicate flavor.