Pig Uncle Snail Duck Feet Hot Pot (Humen Branch)
Hot pot · ⭐ 3.9
No. 3 Yongkang Street
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. 3 Yongkang Street. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Baby bok choy, Liuzhou Luosifen, Fried Egg.
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. 3 Yongkang Street
- Popular dishes: Baby bok choy, Liuzhou Luosifen, Fried Egg, Snail, Intestine, and Duck Foot Stew (Medium), Snail and Duck Claw Stew (Medium)
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Dishes
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.
Liuzhou LuosifenLiuzhou Luosifen is a specialty snack from Liuzhou, Guangxi, featuring rice noodles, snail soup base, pickled bamboo shoots, fried bean curd skin, peanuts, wood ear mushrooms, daylily flowers, chili oil, and green onions. Cook the noodles, add the rich snail broth, top with various ingredients, then drizzle with chili oil.
Fried EggFried egg is a dish primarily made with eggs as the main ingredient. The preparation method involves beating the eggs and mixing them with appropriate seasonings, then pouring the mixture into hot oil to fry until golden and crispy. The fried egg pieces are crunchy on the outside and tender on the inside, offering a rich and satisfying texture.
Snail, Intestine, and Duck Foot Stew (Medium)A rich stew featuring snails, pork intestines, and duck feet, slow-cooked to perfection with aromatic spices.
Snail and Duck Claw Stew (Medium)A flavorful dish made with snails and duck claws, slow-cooked in a savory sauce for rich, tender taste.
Perilla LeafPerilla leaves, made from fresh perilla foliage, are typically used as a garnish or accompaniment. Their distinctive aroma adds a refreshing note to dishes and is commonly found in Japanese and Chinese cuisines. Perilla leaves can be eaten raw or used in simmering or stir-frying, bringing a unique flavor to the dish.