Xishangxi Seafood Restaurant
鱼鲜 · ⭐ 3.4
Second Floor, Vienna Hotel, Hongjin 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 Second Floor, Vienna Hotel, Hongjin Road. It is a 鱼鲜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Dongguan Little帅Pigeon, Cloud Snow Emperor Crab, Ice-Soaked Double Fruit Crispy.
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: 鱼鲜
- Rating: 3.4
- Address: Second Floor, Vienna Hotel, Hongjin Road
- Popular dishes: Dongguan Little帅Pigeon, Cloud Snow Emperor Crab, Ice-Soaked Double Fruit Crispy, Chef's Tofu, Premium Maoxuewang
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Dishes
Dongguan Little帅PigeonA specialty dish from Dongguan, made with young pigeon marinated in secret sauce and roasted to perfection, featuring crispy skin and tender meat.
Cloud Snow Emperor CrabFresh emperor crab is gently poached and topped with a cloud-like meringue made from egg whites, served with a delicate sauce for a refined taste.
Ice-Soaked Double Fruit CrispyA creative cold dish featuring mango and kiwi slices chilled and served with a crispy crust, offering a refreshing and sweet taste.
Chef's TofuA savory dish made with soft tofu, minced meat, mushrooms, and vegetables, seasoned with soy sauce and oyster sauce for a rich, comforting flavor.
Premium MaoxuewangPremium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
Old Jar Sichuan-Style Fish in Sour Vegetable SauceOld jar sour vegetable fish is made with fresh, tender fish meat and pickled sour vegetables, carefully cooked with various spices and seasonings. The fish meat is smooth and tender, the sour vegetables are crisp and tangy, and the broth is rich and flavorful, perfectly blending sour, fresh, and aromatic tastes.
Steamed Baby Bok Choy with Garlic and VermicelliWash bok choy, place in a dish, add rehydrated vermicelli, sprinkle with garlic. Spread seasonings evenly, steam until cooked. Features rich garlic aroma, tender bok choy, and flavorful vermicelli.
Bifengtang Stir-Fried CrabPrawn in the style of Aberdeen is a dish made primarily with crabs, stir-fried with garlic, chili, and breadcrumbs. The crabs are first deep-fried until golden and crispy, then tossed with a specially prepared Aberdeen sauce to create a unique texture.
Braised Vermicelli with Abalone SauceA Cantonese dish featuring crispy vermicelli stir-fried in a rich abalone sauce, often with pork and mushrooms for added flavor.
Wheat-Scented Purple Sweet Potato with Golden PumpkinA sweet and aromatic dish featuring steamed purple sweet potato and golden pumpkin, seasoned with wheat-flavored powder for a soft, rich taste.