Hubei Taste (Songshan Lake Branch)
地方菜 · ⭐ 3.8
Room 104, 1st Floor, R&D Building No. 27, International Financial Incubation Center, No. 4 Keji 10th Road, Songshan Lake High-Tech Industrial Development Zone
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 104, 1st Floor, R&D Building No. 27, International Financial Incubation Center, No. 4 Keji 10th Road, Songshan Lake High-Tech Industrial Development Zone. It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Stir-Fried Pork, Crawfish, Dry-Fried Potato Strips.
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: 地方菜
- Rating: 3.8
- Address: Room 104, 1st Floor, R&D Building No. 27, International Financial Incubation Center, No. 4 Keji 10th Road, Songshan Lake High-Tech Industrial Development Zone
- Popular dishes: Stir-Fried Pork, Crawfish, Dry-Fried Potato Strips, Dry Pot Eel, Hot Dry Noodles
China trip · China travel
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Dishes
Stir-Fried PorkStir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
CrawfishFresh crayfish are the main ingredient, cleaned and then cooked with a variety of spices and seasonings. Common preparation methods include stir-frying, boiling, and grilling, allowing the crayfish to fully absorb the flavors of the seasonings, resulting in an appealing color and aroma.
Dry-Fried Potato StripsDry-fried potato shreds is a Chinese home-style dish using potatoes as the main ingredient. Potatoes are sliced into thin strips, quickly stir-fried in hot oil until slightly charred, then seasoned with葱姜蒜 and chili for aroma, and finally flavored. Proper heat control ensures a crisp and tender texture.
Dry Pot EelA spicy Sichuan dish featuring eel stir-fried in a dry pot with vegetables and aromatic spices, delivering a rich, numbingly hot flavor.
Hot Dry NoodlesHot dry noodles are a specialty snack from Wuhan, primarily made with alkaline noodles. The noodles are boiled, rinsed in cold water, coated with oil, and then dried. They are then topped with a sauce made from sesame paste, sesame oil, vinegar, and other seasonings, and finally garnished with pickled mustard greens, green onions, and crushed peanuts.
Steamed Pork with Rice FlourStewed pork with rice flour is a traditional dish made primarily from pork belly and glutinous rice, seasoned with various spices and steamed. Thin slices of pork belly are marinated, mixed with stir-fried glutinous rice, then steamed until the meat becomes tender and the rice is fully cooked.
Sour Spicy Lotus Stem TipsSour and spicy lotus root tips is a dish made from the tender tips of lotus roots. The tips are sliced, blanched, then quickly stir-fried with chili, vinegar, garlic, and other seasonings. The cooking emphasizes maintaining the crisp texture of the lotus root, with a flavor profile focused on sour and spicy notes.
Grilled Fish on Iron PlateBlack iron plate grilled fish is a dish made by marinating fresh fish and grilling it on a hot iron plate. It's usually cooked with vegetables like potatoes, bean sprouts, and enoki mushrooms, then drizzled with a special sauce to make the fish tender and flavorful, while the vegetables absorb the rich broth.