Duodou Family Kitchen Chicken Hot Pot
Hot pot · ⭐ 4.2
Shop No. 17-16, Xiaoqiao Yongji Road (next to Juncheng Tobacco & Liquor Store)
Dragon Mate tips
If you are traveling in China to visit Guangzhou, this restaurant is worth a stop for great food. This restaurant is located at Shop No. 17-16, Xiaoqiao Yongji Road (next to Juncheng Tobacco & Liquor Store). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Five-Fingered Mulberry and Sea Coconut Soup Base, Five-fingered桃 Bamboo Chicken Pot, Fried Tofu Skin.
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: Hot pot
- Rating: 4.2
- Address: Shop No. 17-16, Xiaoqiao Yongji Road (next to Juncheng Tobacco & Liquor Store)
- Popular dishes: Five-Fingered Mulberry and Sea Coconut Soup Base, Five-fingered桃 Bamboo Chicken Pot, Fried Tofu Skin, Stemmed Napa Cabbage, Lychee Chicken
China trip · China travel
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Dishes
Five-Fingered Mulberry and Sea Coconut Soup BaseA nourishing soup base made from five-fingered mulberry and sea coconut, simmered with lean meat or chicken for a sweet, refreshing taste that supports lung health and digestion.
Five-fingered桃 Bamboo Chicken PotA nourishing chicken pot stewed with five-fingered桃 and bamboo, delivering a clear and fresh flavor.
Fried Tofu SkinFried tofu skin made from soybeans, commonly used in soups and stir-fries for its spongy texture and savory flavor.
Stemmed Napa CabbageA simple stir-fried dish made with fresh napa cabbage and seasonings like garlic and ginger, highlighting the vegetable's natural flavor.
Lychee ChickenA Cantonese dish featuring tender chicken stir-fried with fresh lychee fruit, offering a sweet and savory flavor.
Fish BallsFish balls are spherical foods made primarily from fish meat, processed through fine cutting, stirring, and shaping techniques. To prepare them, fresh fish meat is selected, deboned, cut into small pieces, then mashed with the back of a knife to form fish paste. Appropriate amounts of starch, egg white, salt, and other seasonings are added and mixed evenly. Finally, the mixture is shaped by hand or tools into small balls and boiled in hot water until cooked through.