Hou Wei Sichuan Cuisine (Daohua Village Branch)
Sichuan cuisine · ⭐ 4.5
Room 105, No. 11, Yuangmei Middle Road (next to China Guangfa Bank)
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 105, No. 11, Yuangmei Middle Road (next to China Guangfa Bank). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Chicken with Chili Sauce, Spicy Beef and Ox Tripe Slices, Sichuan Boiled Beef.
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: 4.5
- Address: Room 105, No. 11, Yuangmei Middle Road (next to China Guangfa Bank)
- Popular dishes: Spicy Chicken with Chili Sauce, Spicy Beef and Ox Tripe Slices, Sichuan Boiled Beef, Sichuan-Style Boiled Fish, Boiled Pork Slices
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Dishes
Spicy Chicken with Chili SauceSpicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
Spicy Beef and Ox Tripe Slices夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
Sichuan Boiled BeefSichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
Sichuan-Style Boiled FishA Sichuan-style dish featuring fresh fish simmered in a spicy, numbing broth with vegetables and chili peppers.
Boiled Pork SlicesSichuan-style boiled pork is a dish made primarily with pork, paired with vegetables such as mung bean sprouts and Chinese cabbage, and cooked by boiling. The pork is sliced thinly, marinated with seasonings, then simmered together with the vegetables in a spicy and numbing broth. Finally, hot oil is poured over it, and it is garnished with green onions and Sichuan peppercorns.
Sichuan Spicy Steamed FishA Sichuan-style steamed fish dish made with fresh fish and aromatic Sichuan peppercorns, known for its numbing spiciness and tender texture.
Garlic Pork RibsA Chinese dish featuring marinated pork ribs fried until crispy and finished with a rich garlic sauce, offering a savory and aromatic flavor.
Spicy Chicken with ChiliSpicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
Sour Cabbage FishA dish featuring fresh fish slices cooked with sour cabbage, offering a tangy and savory flavor profile.
Iron Autumn Potato SlicesA home-style dish made with fresh potatoes sliced and pan-fried in an iron wok, crispy on the outside and tender inside, seasoned with garlic, ginger, and chili for a fragrant, spicy flavor.
Iron Shovel Potato SlicesA Chinese home-style dish made of thinly sliced potatoes fried until crispy, shaped like a shovel and seasoned with chili and garlic for a spicy flavor.