Pin Xiang Restaurant (Xindun Road Branch)
Hunan cuisine · ⭐ 3.5
No. 28 Xindun Road, First and Second Floors
Dragon Mate tips
If you are traveling in China to visit Guangzhou, 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. 28 Xindun Road, First and Second Floors. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Dry Pot Wood Mushroom, Dry Pot Yellow Perch, Sichuan Boiled Fish Slices.
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: Guangzhou
- Category: Hunan cuisine
- Rating: 3.5
- Address: No. 28 Xindun Road, First and Second Floors
- Popular dishes: Dry Pot Wood Mushroom, Dry Pot Yellow Perch, Sichuan Boiled Fish Slices, Stir-Fried Salted Mustard Greens, Steamed Sea Bass
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Dishes
Dry Pot Wood MushroomA spicy Sichuan dish featuring wood mushrooms stir-fried with腊 meat and vegetables, known for its rich aroma and bold flavor.
Dry Pot Yellow PerchDry-braised yellow croaker is a dish featuring yellow croaker as the main ingredient, combined with onions, green peppers, red peppers, garlic, ginger, and doubanjiang. It's fried or pan-fried at high heat and then stir-fried with seasonings. The fish meat is tender, fragrant, and rich in flavor.
Sichuan Boiled Fish SlicesSichuan boiled fish is a dish featuring fresh fish slices with vegetables like bean sprouts and cabbage, stir-fried with fried chili and Sichuan peppercorns, then simmered in broth. The dish has a bright red color, tender fish, and rich flavor.
Stir-Fried Salted Mustard GreensA simple and flavorful dish made by stir-frying salted mustard greens with garlic and ginger, known for its savory and slightly tangy taste.
Steamed Sea BassSteamed sea bass is a dish made with fresh sea bass as the main ingredient, prepared by steaming. After processing, the fish is seasoned with scallions, ginger, and other seasonings, then placed in a steamer and cooked with high-temperature steam until the flesh is fully tender, preserving its delicate and fresh texture.
Bamboo Shoot LoofahWhite jade loofah is a dish featuring loofah as the main ingredient. After peeling and cutting the loofah into segments, blanch in water until just cooked. Mix with minced garlic, salt, and a little chicken essence, then garnish with chopped green onions. The dish has a clear color and a crisp texture.
Old Changsha Eggplant StewA Hunan specialty dish featuring long eggplants stir-fried with pork belly, garlic, and chili, then slow-cooked in a clay pot for rich, spicy flavor.
Steamed Chinese Cabbage with Garlic and VermicelliChinese cabbage is steamed with vermicelli and garlic, resulting in a tender and fragrant dish.
Garlic Sausage with Preserved PorkA traditional Chinese dish made with preserved pork and garlic, offering a savory and aromatic flavor.