Guang Ye La (Fuli Plaza South Branch)
Cantonese cuisine · ⭐ 4.1
Unit 120, No. 225 Longjin West Road
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 Unit 120, No. 225 Longjin West Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Stir-fried Taishan Cauliflower with Sauce, Salt and Pepper Shrimp, White-Cut Chicken.
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: Cantonese cuisine
- Rating: 4.1
- Address: Unit 120, No. 225 Longjin West Road
- Popular dishes: Stir-fried Taishan Cauliflower with Sauce, Salt and Pepper Shrimp, White-Cut Chicken, Boiled Beef Tripe, Steamed Fresh Squid
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Dishes
Stir-fried Taishan Cauliflower with SauceA Cantonese dish featuring tender Taishan cauliflower stir-fried quickly in a clay pot with garlic, ginger, and chili for a savory, aromatic flavor.
Salt and Pepper ShrimpSalt and pepper shrimp is a dish primarily made with fresh shrimp. The shrimp are cleaned, then blanched or fried until cooked, before being stir-fried with salt and pepper (a mixture of Sichuan peppercorns and salt) to evenly coat the shrimp with the flavorful seasoning. Garlic and ginger are typically added during cooking to enhance aroma.
White-Cut ChickenWhite-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
Boiled Beef TripeA Cantonese cold dish made by briefly boiling beef tripe and serving it with soy sauce and garlic, offering a crisp texture and mild flavor.
Steamed Fresh SquidA Cantonese dish featuring fresh squid quickly blanched in boiling water, served with ginger and scallions for a light and savory taste.
Secret-Recipe Beef Shank StewBeef brisket, after blanching, is simmered in a clay pot with vegetables such as potatoes and carrots, along with seasonings like soy sauce, cooking wine, star anise, and cinnamon bark, until the beef becomes tender and fully infused with flavor.
Stir-fried Beef with Chinese BroccoliGai Lan Stir-Fried with Beef is a Chinese stir-fry dish primarily made with beef and gai lan (Chinese broccoli). The beef is sliced and marinated with seasonings, while the gai lan is washed and cut into segments. Heat oil in a wok, quickly stir-fry the beef until it changes color, then remove it. Next, stir-fry the gai lan until fragrant, then return the beef to the wok and mix thoroughly with the gai lan. Season to taste and serve.
Shrimp Paste Stir-fried Amaranth StemsA Cantonese-style dish featuring amaranth stems stir-fried with shrimp paste, garlic, and chili for a savory, slightly spicy flavor.
Stewed Clams with Fermented Black BeansA dish of fresh clams stir-fried with fermented black beans, garlic, and ginger, delivering a savory and aromatic flavor.