Juhui Private Chef
特色菜 · ⭐ 4.4
Caihong Fishing Farm, Dashí Subdistrict, Ju Xihui
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 Caihong Fishing Farm, Dashí Subdistrict, Ju Xihui. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Five-fingered Mulberry Steam Chicken, White-Cut Chicken, Shrimp and Fish Sashimi.
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: 特色菜
- Rating: 4.4
- Address: Caihong Fishing Farm, Dashí Subdistrict, Ju Xihui
- Popular dishes: Five-fingered Mulberry Steam Chicken, White-Cut Chicken, Shrimp and Fish Sashimi, Honey Glazed Pig Rib, Stuffed Chili Peppers
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Dishes
Five-fingered Mulberry Steam ChickenA nourishing dish made by steaming chicken with five-fingered mulberry and other herbs, resulting in tender meat and a rich, medicinal broth.
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.
Shrimp and Fish SashimiA cold dish made with fresh shrimp and fish slices, seasoned with ginger, garlic, scallions, and cilantro for a refreshing taste.
Honey Glazed Pig RibHoney glazed pig rib is made from high-quality local pork, marinated and then baked with honey. The meat is tender, the skin is crispy, and it has a sweet and salty taste with rich flavor.
Stuffed Chili PeppersA Chinese dish featuring stuffed chili peppers with seasoned filling, steamed to perfection for a savory and tender taste.
Fish-Flavored Eggplant StewFish-flavored Eggplant Stew is a dish made primarily with eggplant and various seasonings. The eggplant is cut into pieces and mixed with a specially prepared fish-flavored sauce, then simmered in a pot to allow the eggplant to fully absorb the sauce, resulting in a distinctive fish aroma.