Huxiang Stove
Hunan cuisine · ⭐ 3.4
Room 101, No. 59, Yongtai 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 101, No. 59, Yongtai Road. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Fan Bone, Spicy Hot Pot Platter, Old Lotus Root and Pork Rib Soup.
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: Dongguan
- Category: Hunan cuisine
- Rating: 3.4
- Address: Room 101, No. 59, Yongtai Road
- Popular dishes: Fan Bone, Spicy Hot Pot Platter, Old Lotus Root and Pork Rib Soup, Cauliflower, Blood Duck
China trip · China travel
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Dishes
Fan BoneFan bones are pork ribs named for their fan-like shape. Main ingredient is pork fan bones, typically blanched then stewed or braised with seasonings like soy sauce, cooking wine, ginger slices, and scallions until tender and flavorful.
Spicy Hot Pot PlatterHot boiled mixed platter features various ingredients like tofu skin, eggs, bean curd, luncheon meat, seaweed knots, chicken wings, and pig trotters, all simmered slowly in a specially prepared spice-infused broth.
Old Lotus Root and Pork Rib SoupA nourishing soup made with old lotus root and pork ribs, slowly simmered to perfection for a delicate flavor.
CauliflowerCauliflower, also known as cauliflower or Romanesco, primarily uses white florets as the main ingredient. When cooking, it is usually broken into small florets, cleaned thoroughly, and then prepared through various methods such as stir-frying, boiling, or roasting. With appropriate seasonings, its natural flavor can be preserved, resulting in a crisp texture.
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.