Ice Flower Pavilion
Cantonese cuisine · ⭐ 3.6
Building B2, Floor 3, Unit B2-3F-010, Hongqimao Commercial City, No. 117 Xinjiang Street
Dragon Mate tips
If you are traveling in China to visit Harbin, 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 Building B2, Floor 3, Unit B2-3F-010, Hongqimao Commercial City, No. 117 Xinjiang Street. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Buddha Jumps Over the Wall, Stir-fried Spare Ribs, Guangdong Dim Sum Platter.
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: Harbin
- Category: Cantonese cuisine
- Rating: 3.6
- Address: Building B2, Floor 3, Unit B2-3F-010, Hongqimao Commercial City, No. 117 Xinjiang Street
- Popular dishes: Buddha Jumps Over the Wall, Stir-fried Spare Ribs, Guangdong Dim Sum Platter, Red Date and Pear Juice, Crispy Skin Pigeon
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Dishes
Buddha Jumps Over the WallBuddha Jumps Over the Wall is a famous traditional Fujian dish, primarily made with珍贵 ingredients such as shark fin, abalone, sea cucumber, fish maw, and pigeon eggs, enhanced with aromatics like dried scallops, chicken, and ham. Each ingredient is separately stewed before being combined into one pot and slowly simmered over low heat to create a rich, flavorful broth where all ingredients blend harmoniously. The finished dish has a golden color and a thick, delicious soup.
Stir-fried Spare RibsStir-fried spare ribs with garlic, ginger, onion, and green/red peppers, cooked quickly at high heat to lock in juices and create a unique aroma and texture.
Guangdong Dim Sum PlatterA platter of Cantonese dim sum featuring steamed dumplings like shrimp dumplings, pork siu mai, and barbecue pork buns, known for their fresh ingredients and delicate flavors.
Red Date and Pear JuiceA refreshing drink made from fresh pears and red dates, blended with water and strained for a smooth, sweet taste. Ideal for nourishing the lungs and soothing dryness in autumn and winter.
Crispy Skin PigeonCrispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
Tea King Pig Trotter StewA rich stew made with pig trotters and tea, slow-cooked to tender perfection with aromatic spices.
Chrysanthemum Chicken with Shark FinA refined Cantonese dish featuring chicken sliced into chrysanthemum petals and simmered with shark fin for a rich, delicate flavor.
Pineapple BunThe pineapple bun is a type of bread originating from Hong Kong, named for its resemblance to a pineapple in appearance. Its distinctive feature is a crisp crust made from a mixture of granulated sugar, eggs, flour, and lard, which forms a golden, grid-patterned crunchy surface after baking. The inner part of the bun is soft and sweet.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
Abalone, Sea Cucumber, Shark Fin and Fish Maw FeastA luxurious Cantonese dish featuring abalone, sea cucumber, shark fin, and fish maw, slow-cooked in rich broth to create a harmonious, savory flavor.