Xianmiao Roast Chicken · Shunde Drunk Goose (Houdjie Branch)
Cantonese cuisine · ⭐ 4.0
No. 39, East Furniture Avenue (500 meters from Exhibition Center and Jiahua Hotel)
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 No. 39, East Furniture Avenue (500 meters from Exhibition Center and Jiahua Hotel). It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Stir-Fried Rice Noodles with Three Threads, Xianmiao Burned Chicken, Stir-fried Clams with Ginger and Scallion.
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: No. 39, East Furniture Avenue (500 meters from Exhibition Center and Jiahua Hotel)
- Popular dishes: Stir-Fried Rice Noodles with Three Threads, Xianmiao Burned Chicken, Stir-fried Clams with Ginger and Scallion, Hakka Stuffed Tofu, Steamed Sea Bass
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Stir-Fried Rice Noodles with Three ThreadsThree丝炒米粉 is a dish made with rice noodles stir-fried with shredded carrots, ham, and greens. Cook the noodles, then stir-fry with the vegetables and seasonings.
Xianmiao Burned ChickenA traditional dish made by slow-cooking a whole chicken with secret sauce and spices, resulting in tender, flavorful meat with a glossy red finish.
Stir-fried Clams with Ginger and ScallionA classic Chinese dish featuring fresh clams stir-fried with ginger and scallions, delivering a savory and aromatic flavor.
Hakka Stuffed Tofu客家酿豆腐是一道传统菜肴，主要食材为豆腐和猪肉。制作方法是将猪肉剁成肉馅，填入豆腐块中，然后进行煎或蒸制，直至肉馅和豆腐熟透。
Steamed Sea BassSteamed sea bass is a dish made with fresh sea bass, seasoned with ginger slices and green onions, then steamed in clear water. Clean the fish, place it in a steamer, add seasonings, and steam over medium heat to preserve its natural flavor.
Braised Pork RibsA Chinese dish made by braising pork ribs in a savory sauce until tender and flavorful.
Stir-Fried Water Snails with PerillaA dish of fresh water snails stir-fried with perilla leaves, known for its aromatic flavor and tender texture.
Cured Meat and Spare Ribs Claypot RiceBraised rice with preserved meats and spare ribs is prepared by cooking rice in a clay pot with cured sausage, cured pork, and spare ribs. The rice is slowly simmered in the clay pot, allowing the fat from the preserved meats to infuse into the grains. The marinated spare ribs cook together with the rice, blending the flavors harmoniously. Finally, soy sauce or dark soy sauce is drizzled over the dish, creating a crispy, flavorful crust at the bottom.
Peanut Chicken Claw StewA savory stew made with chicken claws and peanuts, slow-cooked to tender perfection with rich, aromatic flavors.
Lotus Stem Stir-Fried with BeefA classic Chinese dish featuring tender beef and crisp lotus stems stir-fried quickly in a savory sauce.
Soy Sauce Goose IntestinesA Cantonese dish made with fresh goose intestines stir-fried in soy sauce, ginger, and garlic, known for its crisp texture and savory flavor.
Spiced Braised Pigskin SaladA cold dish made from braised pork skin, sliced and mixed with garlic, cilantro, chili oil, and other seasonings for a crisp texture and rich aroma.
Crispy PeanutsCrispy peanuts are a dish made primarily from peanuts, typically fried or roasted in oil until the skins become crispy and flavorful.