Yu Lai Wa Mei · Spicy Frog and Beef Tripe Fish (Yuanjing Branch)
Hot pot · ⭐ 4.1
40 meters west of the intersection of Tangjing Road and Tangxia South Street
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 40 meters west of the intersection of Tangjing Road and Tangxia South Street. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Premium Beef Tenderloin, Pork Intestines, Garlic-Pounded Cucumber.
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: Hot pot
- Rating: 4.1
- Address: 40 meters west of the intersection of Tangjing Road and Tangxia South Street
- Popular dishes: Premium Beef Tenderloin, Pork Intestines, Garlic-Pounded Cucumber, Garlic Flavor Base, Sour Cabbage Fish Hot Pot Base
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Dishes
Premium Beef TenderloinPremium beef is a dish made primarily with high-quality beef slices, paired with various vegetables and seasonings. The beef slices are carefully selected for their tender and juicy texture, complemented by an array of vegetables and rich seasonings. Quickly stir-fried to preserve the tenderness of the meat and the crispness of the vegetables.
Pork IntestinesOffal is a dish made primarily from pig intestines, processed through cleaning, boiling, and seasoning. It has a bright color, tender texture, and rich aroma.
Garlic-Pounded CucumberGarlic-pounded cucumber is a cold dish made by smashing cucumbers and mixing with garlic, salt, vinegar, sugar, and sesame oil. Simply chop the smashed cucumbers, combine with garlic, season, and chill before serving.
Garlic Flavor BaseA rich garlic-infused broth made by sautéing garlic and spices, commonly used in hot pot or stir-frying for deep savory flavor.
Sour Cabbage Fish Hot Pot BaseThe sour cabbage fish hot pot is primarily made with fresh grass carp, combined with fermented sour cabbage, ginger slices, garlic cloves, dried chilies, Sichuan peppercorns, and other辅料, cooked by stewing. The fish slices are added to the pot along with the sour cabbage, then simmered slowly with chicken stock or water to allow the flavors to blend harmoniously.
Green Pepper Fish Pot BaseA savory broth made with green peppers, fish bones, and spices, ideal for steaming fish or serving as a base for noodle dishes.
Tender Bighead FishTender bighead fish is a dish made with fresh bighead fish steamed with scallions and ginger. The fish meat is tender and juicy, with a delicate texture that preserves the original flavor of the ingredients.
Fresh and Tender Frog LegsFresh frog legs stir-fried with vegetables in a spicy Sichuan sauce, known for its tender texture and bold flavor.
Spicy Fish and Frog Hot Pot BaseA spicy hot pot base made with fresh fish and frog legs, seasoned with Sichuan peppercorns, chili, and fermented bean paste for a bold, numbing flavor.