Yiyang Restaurant (Bonded Branch)
Hunan cuisine · ⭐ 3.8
No. 126, Building 5, Hongshu Fuyuan, Guihua 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 No. 126, Building 5, Hongshu Fuyuan, Guihua Road. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Bazisha Blood Duck, Ling Rice Stir-Fried with Pork, Chopped Chili 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: 3.8
- Address: No. 126, Building 5, Hongshu Fuyuan, Guihua Road
- Popular dishes: Bazisha Blood Duck, Ling Rice Stir-Fried with Pork, Chopped Chili Fish Head, Steamed Baby Potatoes, Stir-fried Local Pork
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Dishes
Bazisha Blood DuckBazisha Blood Duck is a Hunan specialty dish made with duck blood and meat, stir-fried with chili, ginger, and garlic for a spicy and fragrant flavor.
Ling Rice Stir-Fried with PorkA classic Chinese dish made by stir-frying Ling rice with pork and vegetables, resulting in a savory, aromatic meal.
Chopped Chili Fish HeadSteamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
Steamed Baby PotatoesSteamed baby potatoes made with fresh small potatoes, cooked until tender to preserve their natural flavor without heavy seasoning.
Stir-fried Local PorkStir-fried native pork is a Chinese home-style dish using native pork as the main ingredient, typically with skin-on pork belly or lean meat sliced and stir-fried with green peppers, garlic chives, and ginger. First, the pork is pan-fried to render fat, then seasonings and vegetables are added for a tender, flavorful result.
Lotus Root and Pork Bone StewA nourishing soup made with fresh lotus root and pork bones, slowly simmered to create a rich, savory flavor.
Bok choy sproutsBai Cai Tai is a home-style dish made from the tender stems and leaves of Chinese cabbage, stir-fried with garlic in hot oil until just cooked, then seasoned and served.
Yiyang Native DuckYiyang native duck features locally raised ducks marinated in secret sauce and slow-cooked to tender perfection, a classic Hunan dish.
Braised Goose with Secret SauceA flavorful dish made by slow-cooking goose in a special sauce, resulting in tender meat and rich aroma.
Tea Oil Beef for RiceTea oil beef is a savory dish made by stir-frying beef with tea oil and vegetables, perfect to serve over rice.