Chengji Seafood Hot Pot with Rice Soup (Jin'ao Store)
Hot pot · ⭐ 4.7
No. 55, Dongcheng Road (Wancheng Section), No. 103 (behind Jin'ao Garden Bus Stop)
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. 55, Dongcheng Road (Wancheng Section), No. 103 (behind Jin'ao Garden Bus Stop). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Rushan Oyster, Steamed Pork Balls with Tangerine Peel, Fresh Mud Shrimp.
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: 4.7
- Address: No. 55, Dongcheng Road (Wancheng Section), No. 103 (behind Jin'ao Garden Bus Stop)
- Popular dishes: Rushan Oyster, Steamed Pork Balls with Tangerine Peel, Fresh Mud Shrimp, Pine Needle Crab Stick, Zhanjiang Chicken
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Dishes
Rushan OysterRushan oysters, made with fresh Rushan oysters as the main ingredient, paired with simple seasonings such as garlic and soy sauce, then steamed or grilled. This preparation preserves the natural flavor of the oysters, resulting in a tender and delicious dish that is a delight for seafood lovers.
Steamed Pork Balls with Tangerine PeelHand-pounded pork balls mixed with dried tangerine peel, steamed or simmered in broth for a tender texture and aromatic flavor.
Fresh Mud ShrimpFresh mud shrimp stir-fried with ginger, garlic, soy sauce, and chili for a savory and slightly spicy flavor.
Pine Needle Crab StickA dish made with fresh crab sticks stir-fried with pine needle vegetables, offering a delicate and savory flavor.
Zhanjiang ChickenZhanjiang Chicken is a traditional famous dish made primarily from local free-range chickens from Zhanjiang, Guangdong Province, carefully prepared through a meticulous cooking process. The preparation involves selecting high-quality local chickens, slaughtering them, removing feathers and internal organs, washing thoroughly, and hanging to dry. The chicken is then marinated with specially formulated seasonings to infuse flavor. During cooking, it is typically steamed or served cold (white-cut) to preserve the original taste and natural essence of the chicken.
Fresh Spicy ShrimpFresh shrimp stir-fried with Sichuan peppercorns and chili, delivering a bold spicy and numbing flavor.
Rice Oil BaseRice oil base is the rich layer of oil skimmed from the top of boiled rice porridge, often served with mild ingredients like greens or lean meat for a smooth, nourishing dish.
Scallion Oil StickScallion oil sticks are deep-fried dough snacks made from flour, eggs, and scallions. The dough is prepared by mixing flour, eggs, and water, then rested, rolled thin, cut into strips, and fried until golden and crispy, with chopped scallions added for aroma.
Imperial ScallopA seafood dish made by steaming fresh scallops with garlic and ginger, resulting in a tender and naturally flavorful dish.
Taro ChipsTaro chips are primarily made by slicing taro root and then frying or baking it, resulting in a crispy outer layer and a soft, chewy interior. Typically, the taro is peeled and sliced thinly, then either seasoned or left unseasoned before being subjected to high heat to form golden, crunchy chips.