Yang Guofu Spicy Hot Pot (Chashan Branch)
小吃快餐 · ⭐ 3.6
Building 9, Guiyuan Courtyard
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 Building 9, Guiyuan Courtyard. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Cloud Threads, Handmade Semi-Dry Noodles, Lotus Root.
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: 小吃快餐
- Rating: 3.6
- Address: Building 9, Guiyuan Courtyard
- Popular dishes: Cloud Threads, Handmade Semi-Dry Noodles, Lotus Root, Mung Bean Sprouts
China trip · China travel
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Dishes
Cloud ThreadsYun Si is a dish primarily made with eggs, stir-fried into fine threads and mixed with scallions, carrots, and other ingredients. Proper heat control ensures soft, delicate, and tender egg strands.
Handmade Semi-Dry NoodlesHandmade semi-dry noodles are crafted from high-quality wheat flour, air-dried to a semi-dry state for a chewy texture. Ideal for stir-frying or boiling in broth.
Lotus RootLotus root is a nutritious vegetable that can be cooked into various delicious dishes. Common preparation methods include stir-frying, stewing, and cold mixing. For stir-frying, slice the lotus root and quickly cook it with minced garlic and ginger slices to maintain its crisp texture. Stewing involves slow-cooking the lotus root with pork ribs or meat so it fully absorbs the savory flavors. For cold mixing, slice the lotus root, add seasonings, and toss well for a refreshing and appetizing dish.
Mung Bean SproutsMung bean sprouts are grown from mung beans and have a long, slender shape with two small,嫩 green leaves at the tip. They can be cooked by stir-frying, made into a cold dish, or used as an ingredient. The texture is crisp and tender, and they are rich in nutrition.