Shulong Sichuan Cuisine
Sichuan cuisine · ⭐ 4.1
No. 556 Shipai Avenue
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. 556 Shipai Avenue. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Twice-Cooked Pork, Spicy Pepper Chicken, Sichuan-style Spicy Chicken.
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: Dongguan
- Category: Sichuan cuisine
- Rating: 4.1
- Address: No. 556 Shipai Avenue
- Popular dishes: Twice-Cooked Pork, Spicy Pepper Chicken, Sichuan-style Spicy Chicken, Squirrel Fish, Sichuan-Style Boiled Fish
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Dishes
Twice-Cooked PorkStir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
Spicy Pepper ChickenSpicy pepper chicken is a dish made primarily with chicken and chili peppers. Chicken pieces are blanched or pan-fried, then stir-fried with sliced peppers and seasoned to perfection. The dish has a bright color and rich flavor.
Sichuan-style Spicy ChickenSichuan-style saliva chicken uses chicken thighs or whole chicken, boiled, cooled, and sliced, then mixed with Sichuan pepper, chili oil, garlic, ginger, scallions, and sesame paste. Flavor layers are carefully balanced for a spicy, aromatic taste.
Squirrel FishSquirrel Fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The mandarin fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. Finally, a rich sauce made by stir-frying tomato paste, sugar, and vinegar is poured over it, creating a vibrant color and a squirrel-like appearance.
Sichuan-Style Boiled FishA Sichuan-style dish featuring fresh fish simmered in a spicy, numbing broth with vegetables and chili peppers.
Honghu Lotus Root StewA savory stew made with fresh lotus root from Honghu, often combined with pork ribs or chicken, offering a soft and sweet taste with rich broth.
Sour Cabbage FishA dish featuring fresh fish slices cooked with sour cabbage, offering a tangy and savory flavor profile.
Sautéed minced pork with pickled mustard greensXue Li Hong stir-fried with minced pork is a home-style dish using pickled mustard greens and pork mince. Wash and chop the greens, prepare pork mince. Stir-fry pork until colored, add greens, season, and cook until flavorful.
Crispy Mouth-Watering DuckCrispy Mouth-Watering Duck features tender duck meat with a golden, crunchy skin, seasoned in spicy Sichuan flavors for an irresistible taste.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.