Xiaoxiang Restaurant (Tech Road Branch)
Hunan cuisine · ⭐ 3.6
West side of the intersection of Keji Road and Jinlan Road
Dragon Mate tips
If you are traveling in China to visit Shenzhen, 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 West side of the intersection of Keji Road and Jinlan Road. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Fried Pork with Chili, Dry Pot Yellow Perch, Sichuan-style Pickled Pepper Fish Head.
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: Shenzhen
- Category: Hunan cuisine
- Rating: 3.6
- Address: West side of the intersection of Keji Road and Jinlan Road
- Popular dishes: Fried Pork with Chili, Dry Pot Yellow Perch, Sichuan-style Pickled Pepper Fish Head, Stir-fried Hollow Stem Vegetable with Pork Fat, Pork Intestine with Bones
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Dishes
Fried Pork with ChiliA classic home-style dish made by stir-frying pork slices with green and red peppers until fragrant and spicy, often served with rice.
Dry Pot Yellow PerchDry-braised yellow croaker is a dish featuring yellow croaker as the main ingredient, combined with onions, green peppers, red peppers, garlic, ginger, and doubanjiang. It's fried or pan-fried at high heat and then stir-fried with seasonings. The fish meat is tender, fragrant, and rich in flavor.
Sichuan-style Pickled Pepper Fish HeadSpicy pickled pepper fish head is made with fresh fish head and辅料 like pickled chili, ginger slices, garlic cloves, and green onions, cooked by stewing or braising. The fish head is tender, and the pickled chili adds a unique spicy-sour flavor.
Stir-fried Hollow Stem Vegetable with Pork FatStir-fried hollow stem vegetable with pork fat, a savory and aromatic dish that highlights the natural crunch of the greens and the rich flavor of rendered pork fat.
Pork Intestine with BonesA dish made by stewing pork intestines and bones until tender, offering a rich and savory flavor.
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.
Blood DuckBlood duck is a dish made primarily from duck meat and blood. Duck is cut into pieces, blanched, then stir-fried with chili, ginger, garlic, and other seasonings. Duck blood is added at the end to blend in, infusing the meat with a unique flavor.
Sour Cabbage Stir-Fried Chicken OffalA classic Chinese home-style dish featuring sour cabbage and chicken offal, stir-fried for a tangy and savory flavor.