Ping Shui Xiang Feng · Hunan-Guangxi Home Cooking (Yin Xian Villa Branch)
Hunan cuisine · ⭐ 4.2
Room 106, No. 23, Changma Road
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 Room 106, No. 23, Changma Road. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Wuchang Rice, Chopped Chili Fish Head, Stir-Fried Beef with Yellow Onion.
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: Hunan cuisine
- Rating: 4.2
- Address: Room 106, No. 23, Changma Road
- Popular dishes: Wuchang Rice, Chopped Chili Fish Head, Stir-Fried Beef with Yellow Onion, Dry Pot Beef Three Delicacies, Spicy Pork Intestines Stir-fry
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Dishes
Wuchang RiceWuchang rice, made from high-quality rice grown in the Wuchang region and finely processed. It has a glossy appearance, soft and sticky texture when cooked, and a rich aroma. To prepare, simply rinse the rice, add an appropriate amount of water, and cook until ready to enjoy.
Chopped Chili Fish HeadSteamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
Dry Pot Beef Three DelicaciesA spicy Sichuan dish featuring beef, potatoes, and green peppers stir-fried in a dry pot with aromatic spices.
Spicy Pork Intestines Stir-fryDry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
Sizzling Frog LegsA Sichuan-style dish featuring frog legs stir-fried in a flat pan with vegetables and spicy seasoning, delivering bold, numbing heat and savory flavor.
Hand-grabbed扇子骨Hand-held spare ribs is a dish featuring pork spare ribs as the main ingredient, marinated and then stewed or braised until the bones are tender and the meat is soft. Typically seasoned with scallions, ginger, star anise, and soy sauce for rich flavor.
Softshell Turtle and Free-range Chicken StewA rich stew combining softshell turtle and free-range chicken, simmered slowly to create a flavorful, nourishing dish.
红烧猪脚红烧猪脚是一道以猪脚为主要食材的中式菜肴，通过焯水去腥后与酱油、糖、料酒等调料一同炖煮，使猪脚软糯入味。制作过程中常加入八角、姜片、葱段等香料提升风味。
Stir-fried Local Chicken with Tea OilTea oil stir-fried local chicken is a traditional delicacy made primarily with fresh local chicken and tea oil. The preparation is simple: first, cut the chicken into pieces, heat a wok with tea oil, then stir-fry the chicken until golden brown. Add appropriate seasonings, simmer gently for a while, and reduce the sauce before serving.