Chicken Pot King (Xiaobian Branch)
Hot pot · ⭐ 3.4
No. 1, Shangyang Road, No. 113
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. 1, Shangyang Road, No. 113. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Qiwai Qingyuan Chicken Pot, Stir-Fried Beef with Ginger and Scallion, Yam Roll.
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: 3.4
- Address: No. 1, Shangyang Road, No. 113
- Popular dishes: Qiwai Qingyuan Chicken Pot, Stir-Fried Beef with Ginger and Scallion, Yam Roll, Spicy Beef Offal Stir-Fry, Salted Edamame
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Dishes
Qiwai Qingyuan Chicken PotA specialty dish featuring Qingyuan free-range chicken simmered in a rich, aromatic broth with secret spices, resulting in tender meat and a distinctive flavor.
Stir-Fried Beef with Ginger and ScallionA classic Chinese stir-fry featuring tender beef slices cooked quickly with ginger and scallions, delivering a savory and aromatic dish.
Yam RollMountain yam rolls are made by peeling and slicing mountain yam into thin片 or strips, coating with starch or flour, then steaming or frying. Sometimes filled with meat, vegetables, or other ingredients and rolled before cooking.
Spicy Beef Offal Stir-FryDry Pot Beef Offal is a dish featuring beef offal such as tripe, intestines, and lungs, stir-fried with green peppers, onions, garlic, and ginger, then simmered with seasonings. It has a bright red color, rich aroma, and complex flavors.
Salted EdamameSalted boiled soybeans is a cold dish primarily made with fresh soybeans. The soybeans are blanched and then simmered with salt, star anise, cinnamon, and other spices, then cooled before serving. No complex seasonings are added during preparation, highlighting the fresh and tender texture of the soybeans.
Scallop with Green Onion and GingerA dish made by stir-frying scallops with green onion and ginger, resulting in a fresh and aromatic seafood delicacy.
Bird's Nest Mushroom Chicken with Pig TrotterA medicinal soup made with pig stomach and chicken, simmered with Cordyceps flowers. Pig stomach is cleaned and sliced, then cooked with chicken in water and seasonings until tender. Cordyceps are added at the end for a rich, nourishing flavor.
Shrimp PorridgeA savory rice porridge made with fresh shrimp, slow-cooked to a creamy consistency, offering a delicate and nourishing breakfast or light meal.
Braised Tofu Paste with Eel and Pak ChoiBean curd sauce with prawns and oilseed lettuce is a dish primarily made with oilseed lettuce and prawns. Wash and cut the oilseed lettuce into segments, and drain the canned prawns. Heat a wok with oil, add fermented black beans and stir-fry until fragrant, then add the prawns and oilseed lettuce, stir-frying evenly. Season to taste and serve.
Spicy Wild Pepper BeefWild pepper beef is a dish primarily made with wild peppers and beef. The preparation involves marinating sliced beef, then stir-frying it together with wild peppers until the beef is fully cooked and well-seasoned.
Sizzling IntestinesSizzling pork intestines dish made with cleaned and blanched large intestine, stir-fried on a hot plate with onions and green peppers. Seasoned with soy sauce, cooking wine, garlic, and ginger for rich flavor and tender texture.
Eel Rice PorridgeA nourishing porridge made with eel and rice, simmered slowly to create a smooth, savory dish.