Sanshoku · Crisp Live Eel · Korean BBQ (Jiangnan West Branch)
Barbecue · ⭐ 4.0
No. 26, Jiangnan West Road, 100 meters from Exit A of Jiangnanxi Metro Station (next to Zhou Chengzhi Luosifen)
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 No. 26, Jiangnan West Road, 100 meters from Exit A of Jiangnanxi Metro Station (next to Zhou Chengzhi Luosifen). It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Thick-cut Pork Belly, 招牌雪花肉, 烧汁横膈膜.
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: Barbecue
- Rating: 4.0
- Address: No. 26, Jiangnan West Road, 100 meters from Exit A of Jiangnanxi Metro Station (next to Zhou Chengzhi Luosifen)
- Popular dishes: Thick-cut Pork Belly, 招牌雪花肉, 烧汁横膈膜, Braised Beef Short Ribs in Sauce, Beef Short Ribs
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Dishes
Thick-cut Pork BellyThick-cut pork belly, made from pork belly cut into thicker slices, marinated and then grilled or pan-fried until golden brown on both sides. The meat is tender and juicy, served with适量 seasoning.
招牌雪花肉招牌雪花肉以精选猪里脊肉为主料，切成厚片后用刀背拍松，再裹上淀粉糊，放入油锅中炸至金黄酥脆。成品外酥里嫩，肉质细腻，带有微微的焦香。
烧汁横膈膜烧汁横膈膜是一道以牛横膈膜为主料的菜肴，横膈膜经腌制后进行煎烤或炖煮，最后淋上烧汁调味。烧汁通常由酱油、糖、料酒、蚝油等调制而成，使肉质软嫩入味。
Braised Beef Short Ribs in SauceBraised beef short ribs are marinated, then stewed or braised with soy sauce, sugar, and cooking wine, resulting in tender, flavorful meat and a thick, glossy sauce. The dish has a bright red color, with elastic beef and rich taste.
Beef Short RibsBeef brisket uses fatty beef from the belly, with alternating layers of fat and lean meat. After cutting into pieces and marinating with soy sauce, cooking wine, and ginger slices, it's stewed or stir-fried until tender and flavorful.
Rose Beef TongueRose ox tongue is a dish featuring ox tongue as the main ingredient. After blanching and boiling, the tongue is sliced and mixed with rose jam or rose water, then served. The dish has a bright red color, tender texture, and a delicate rose fragrance.
White Stewed DishA mild cooking method using minimal oil and broth to gently stew ingredients like fish or tofu, preserving their natural flavor.- Crispy Live Eel (Kabayaki)Fresh live eel is marinated and grilled with a sweet soy-based sauce, resulting in a crispy skin and tender flesh.
Crispy Live Eel (Unagi, Shiozake)Crispy live eel is made from fresh live eels, processed specially and cooked using two methods: unagi (sauce grilled) and shiozake (salt grilled). Unagi has a delicious flavor with sauce, while shiozake highlights the natural taste of the ingredients.
Grilled Eel with SauceGrilled eel (unagi) is a dish made primarily from fresh eel. The eel is carefully prepared and glazed with a specially crafted kabayaki sauce, then grilled until golden and crispy. The preparation process preserves the eel's tender texture while allowing the rich aroma of the sauce to penetrate deeply into the flesh.
Rosemary MushroomsFresh mushrooms sautéed with rosemary, olive oil, and garlic for a fragrant and savory dish.
Korean Premium Beef Short PlatePremium beef short plate marinated in Korean sauce and grilled to perfection, served with lettuce and kimchi.
Butter DiaphragmA dish made by slow-cooking beef diaphragm with butter, onions, and garlic, resulting in tender and flavorful meat.