Yong Ji Meiwa Yu Tou (Fenggang Branch)
Hot pot · ⭐ 3.5
Room 148, No. 20 Sanlian Zhengtong Road
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 Room 148, No. 20 Sanlian Zhengtong Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Yangzhou Fried Rice, Perilla Frog with Beef, Sichuan-style Frog and Fish Head Hot Pot.
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: 3.5
- Address: Room 148, No. 20 Sanlian Zhengtong Road
- Popular dishes: Yangzhou Fried Rice, Perilla Frog with Beef, Sichuan-style Frog and Fish Head Hot Pot, Garlic Fried Frog Legs, Spicy Frog Legs
China trip · China travel
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Dishes
Yangzhou Fried RiceYangzhou fried rice is made primarily with rice, stir-fried with ingredients such as eggs, ham, shrimp, and green peas. First, the ingredients are stir-fried to half-cooked, then rice is added and stir-fried together, finally seasoning is added.
Perilla Frog with BeefBraised frog with perilla leaves features frog as the main ingredient, paired with perilla leaves in cooking. The frog is cleaned, cut into pieces, and stir-fried together with perilla leaves, then seasoned and simmered.
Sichuan-style Frog and Fish Head Hot PotSichuan-style spicy frog and fish head hot pot features fresh bullfrog and bighead carp head, paired with bean sprouts, potato slices, and rice noodles, cooked in a broth made from chili, Sichuan pepper, ginger, garlic, and more.
Garlic Fried Frog LegsGarlic-flavored frog legs stir-fried with garlic, green pepper, and red pepper, then seasoned and reduced to a glossy sauce.
Spicy Frog LegsSpicy frog legs is a dish primarily made with frog legs. Typically, the frog legs are skinned and cut into pieces, then stir-fried together with chili peppers, Sichuan peppercorns, ginger, garlic, and fermented broad bean paste. The cooking process emphasizes precise heat control to ensure the frog meat remains tender while fully absorbing the spicy and numbing flavors.