Pin Xiang Spicy Eating (Nancun Store)
Hunan cuisine · ⭐ 4.3
No. 589, Xingnan Avenue, Nancun Town
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 No. 589, Xingnan Avenue, Nancun Town. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Ginger Chicken Feet, Spicy Sichuan-style Loin with Bitter Melon, Spicy Chili and Broad Beans Stir-fry.
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: 4.3
- Address: No. 589, Xingnan Avenue, Nancun Town
- Popular dishes: Spicy Ginger Chicken Feet, Spicy Sichuan-style Loin with Bitter Melon, Spicy Chili and Broad Beans Stir-fry, Yongzhou Blood Duck, Honghu Lotus Root
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Dishes
Spicy Ginger Chicken FeetGinger-spiced chicken feet is a dish primarily made with chicken feet and ginger. The chicken feet are first processed and marinated, then cooked together with ginger, chili, and other seasonings until fully tender and well-seasoned.
Spicy Sichuan-style Loin with Bitter MelonDry-braised lettuce with preserved meats is a stir-fried dish using lettuce and preserved meats like腊肉 and腊肠. The lettuce is cut into segments and stir-fried with the preserved meats in a dry pan, allowing the fat from the meats to infuse into the lettuce for rich flavor. No water is added during cooking; the ingredients are fully blended through dry-heat cooking.
Spicy Chili and Broad Beans Stir-frySpicy pepper and broad bean dish made by roasting green peppers, peeling them, and crushing them with blanched broad beans in a mortar to blend flavors naturally without excessive seasoning.
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.
Honghu Lotus RootHonghu lotus root is a dish featuring lotus root from Honghu as the main ingredient, typically sliced or cubed and cooked with pork, ribs, or wood ear mushrooms through stewing or stir-frying. The finished dish has a clear color, crisp tender lotus slices, and rich broth.
Xiang-style Rice TofuA Hunan specialty dish made from rice-based tofu, stir-fried with chili, garlic, and scallions for a spicy and savory flavor.
Beef Tripe and Yellow BeefMain ingredients are beef tendons and yellow beef, braised and sliced. The texture is firm and chewy with a rich braised aroma, ideal for those who prefer strong flavors.
Beef Shank Stewed with TaroBeef shank and taro slowly stewed together, resulting in tender beef and creamy taro that absorbs the rich broth.
Old Jar Chopped Chili River Fish HeadFresh river fish head marinated in traditional old jar chopped chili, resulting in a rich, spicy flavor and tender texture.
Green Pepper and Green Eggplant Stir-fryA simple stir-fry of green peppers and eggplants, seasoned with soy sauce and garlic for a savory taste.
Flavorful Organic CauliflowerFlavorful organic cauliflower is made with fresh organic cauliflower, stir-fried or steamed to retain its original flavor, with a tender and refreshing taste.