Yu Yu Fish Sour Fish New Sichuan Cuisine (Songshan Lake Branch)
Sichuan cuisine · ⭐ 4.8
Shops No. 103–104, Level L1, Jiahong International Center, Li Xiang, Wanxiang Hui, Zongbu 3rd Road
Dragon Mate tips
If you are traveling in China to visit Dongguan, this restaurant is worth a stop for great food. This restaurant is located at Shops No. 103–104, Level L1, Jiahong International Center, Li Xiang, Wanxiang Hui, Zongbu 3rd Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Beef and Ox Tripe Slices, Grilled Skewers, Live Caught Lettuce.
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: Dongguan
- Category: Sichuan cuisine
- Rating: 4.8
- Address: Shops No. 103–104, Level L1, Jiahong International Center, Li Xiang, Wanxiang Hui, Zongbu 3rd Road
- Popular dishes: Spicy Beef and Ox Tripe Slices, Grilled Skewers, Live Caught Lettuce, Crispy Fish Skin, Special Cold Noodle Chicken
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Dishes
Spicy Beef and Ox Tripe Slices夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
Grilled SkewersBǎbǎ Shāo is a dish primarily made with pig trotters or chicken feet, blanched and then stewed with seasonings until tender and flavorful. Ingredients like soy sauce, cooking wine, star anise, and ginger are added for rich taste.
Live Caught LettuceA refreshing dish made with fresh lettuce, blanched and tossed with garlic, chili oil, vinegar, and salt for a crisp, tangy bite.
Crispy Fish SkinFresh fish skin is blanched and tossed with garlic, cilantro, and chili oil for a crisp, refreshing appetizer with a mild spicy kick.
Special Cold Noodle ChickenA refreshing dish featuring chicken breast, cold noodles, and vegetables tossed in a tangy sweet sauce.
Sweet Skin DuckSweet-skinned duck is made primarily from duck, which is marinated, air-dried, and then fried or roasted. The duck skin has a reddish-brown color and is coated with a syrup to form a sweet crust, while the inner meat remains tender and flavorful.
Old Jar Sichuan-Style Acidic Cabbage and PerchFresh perch cooked with traditional old jar fermented cabbage, delivering a tangy, spicy flavor and tender fish meat.
Beef Wrapped in Herbed DoughCao Bao Beef is a dish made with beef and seasonings like green onions, ginger, and garlic. Beef slices are marinated, coated in a batter of flour, egg, and water, then deep-fried until golden and crispy, finally stir-fried with sautéed onions, ginger, and garlic.
Crispy Beef Mapo TofuSucculent beef mapo tofu is an innovative dish combining tender beef with traditional mapo tofu. Ingredients include soft tofu, ground beef, doubanjiang, Sichuan peppercorns, garlic, ginger, and green onions. First, fry the beef until crispy, then stir-fry with seasonings before simmering with tofu cubes to infuse flavor. Finish with a sprinkle of Sichuan pepper powder and green onions for aroma.
Drunk Singing Spicy ChickenA spicy Sichuan-style chicken dish made with chicken, dried chili peppers, and Sichuan peppercorns, stir-fried to a fragrant, fiery finish with a hint of wine aroma.
Black Soybean Flower Spicy FishA spicy fish dish made with fresh black soybean flowers and tender fish fillets, simmered in a rich, numbing chili and Sichuan pepper broth.