Chaohexing Fresh Beef Shop
Hot pot · ⭐ 3.8
No. 33 Changcheng Shijia, Songshan Lake
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. 33 Changcheng Shijia, Songshan Lake. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Signature Hand-Beaten Beef Tripe Balls, Freshly Sliced Wagyu Sirloin, Fresh Sliced Beef.
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: 3.8
- Address: No. 33 Changcheng Shijia, Songshan Lake
- Popular dishes: Signature Hand-Beaten Beef Tripe Balls, Freshly Sliced Wagyu Sirloin, Fresh Sliced Beef, Chao Shan Rice Noodles, Freshly Sliced Pork Loin
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Dishes
Signature Hand-Beaten Beef Tripe BallsA signature dish made from fresh beef tendon and meat, hand-pounded for a chewy texture, served with a secret sauce or clear broth.
Freshly Sliced Wagyu SirloinFreshly sliced wagyu sirloin, tender and flavorful, ideal for hot pot or quick stir-fry.
Fresh Sliced BeefFreshly sliced beef from premium cuts, quickly cooked to retain tenderness and flavor.
Chao Shan Rice NoodlesChao Shan Kui Tiao is a traditional Chaoshan snack made primarily from wide rice noodle sheets, served with beef, offal, or seafood, and cooked in a rich broth. The noodles are briefly blanched and then simmered together with the broth, followed by the addition of seasonings and side ingredients. It offers a smooth, elastic texture.
Freshly Sliced Pork LoinA dish made from fresh pork loin slices, quickly stir-fried for a tender texture and savory flavor.
Simmered Beef Bone Clear Soup BaseMade by simmering fresh beef bones for over 8 hours, resulting in a clear, rich, and flavorful broth ideal for hot pot or noodle dishes.
Duck BloodDuck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.