Yuanlong Hakka Cuisine (Chashan Branch)
Cantonese cuisine · ⭐ 3.7
No. 112, Chayuan Third Road, Xialang Village
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 No. 112, Chayuan Third Road, Xialang Village. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Spicy Pig Ear Salad, Hakka Salted Chicken, Goji Berry and Red Date Hot Soy Milk.
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: Cantonese cuisine
- Rating: 3.7
- Address: No. 112, Chayuan Third Road, Xialang Village
- Popular dishes: Spicy Pig Ear Salad, Hakka Salted Chicken, Goji Berry and Red Date Hot Soy Milk, Preserved Vegetable Braised Pork, Sichuan-Style Boiled Sea Bass
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Dishes
Spicy Pig Ear SaladCold-mixed pig ears is a cold dish featuring pig ears as the main ingredient. After boiling, the ears are sliced and mixed with scallions, ginger, garlic, cilantro, and seasonings like soy sauce, vinegar, chili oil, and sesame oil.
Hakka Salted ChickenHakka Salted Chicken is a traditional Hakka dish made by marinating chicken in salt and spices, then air-dried or boiled. It has a savory, salty flavor and tender texture.
Goji Berry and Red Date Hot Soy MilkA warm, nutritious soy milk beverage made with goji berries and red dates, offering a naturally sweet taste and health benefits.
Preserved Vegetable Braised PorkMei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
Sichuan-Style Boiled Sea BassSichuan-style boiled perch is a dish featuring perch slices blanched in boiling water, then stir-fried with bean sprouts, cabbage, and a special spicy麻 (ma) sauce.
Water Green Vegetable Stir-Fry with Beef RiceA savory dish of stir-fried beef and water green vegetables served over steamed rice.
Fried Stuffed TofuA classic Chinese dish where tofu is stuffed with meat or shrimp and pan-fried until golden. The outer layer is crispy while the inside remains tender and flavorful.
Crispy Roast ChickenCrispy roasted chicken is made from a whole chicken, marinated, air-dried, then fried or roasted. The skin becomes crispy while the meat stays tender and juicy.
花生猪脚煲花生猪脚煲以猪脚和花生为主要食材，猪脚经过焯水处理后与花生一同放入砂锅中，加入适量清水、姜片、料酒等调料，慢火炖煮至猪脚软烂、花生入味，汤汁浓郁。
Stir-fried Leek with Small River ShrimpScallion stir-fried with small river shrimp is a home-style dish using fresh scallions and river shrimp. Clean and dry the shrimp, cut scallions into segments. Heat oil in a pan, stir-fry shrimp until colored, then add scallions and quickly stir-fry. Season and serve.