Xiao Feng Kitchen · Shunde Boneless Fish Restaurant (Fanyu Plaza Branch)
Cantonese cuisine · ⭐ 4.5
5th Floor, AEON Plaza, Dalong Subdistrict (150 meters straight from Exit C of Panyu Square Metro Station)
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 5th Floor, AEON Plaza, Dalong Subdistrict (150 meters straight from Exit C of Panyu Square Metro Station). It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Sang叶 Soup, Cold-Marinated Fish Skin, Fengcheng Fragrant 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: 4.5
- Address: 5th Floor, AEON Plaza, Dalong Subdistrict (150 meters straight from Exit C of Panyu Square Metro Station)
- Popular dishes: Sang叶 Soup, Cold-Marinated Fish Skin, Fengcheng Fragrant Chicken, Layered Fish Pot, Braised Milk with Crispy Skin
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Dishes
Sang叶 SoupA delicate dish made with fresh mulberry leaves simmered in a clear broth, offering a light and refreshing taste.
Cold-Marinated Fish SkinCold fish skin salad is a dish made primarily from fish skin. Clean the skin, blanch or boil it, cool, then slice or shred. Mix with garlic, green onions, cilantro, and seasonings like soy sauce, vinegar, chili oil, sesame oil, sugar, and salt.
Fengcheng Fragrant ChickenA dish made with chicken marinated in spices and steamed to perfection, offering a fragrant and savory taste.
Layered Fish PotA dish featuring layered fish slices and vegetables stewed in a special sauce, offering rich flavors and tender fish.
Braised Milk with Crispy SkinDalong Fried Milk is a dessert made primarily with milk and starch. First, mix milk with starch and sugar evenly, then cook until thickened and refrigerate until set. Then cut into cubes, coat with crispy batter, and deep-fry in hot oil until golden and crunchy.
Dongqi ChickenDongqi Chicken is a Cantonese home-style dish made with chicken and mushrooms, simmered to tender perfection in a savory broth.
Reservoir Big Head Signature Layered FishFresh bighead carp layered with secret sauce and vegetables, steamed to perfection for a tender, aromatic dish.
Fried MilkDeep-fried milk is a dessert made by mixing milk with starch or flour to form a creamy batter, then coating it in a light batter or breadcrumbs before frying until golden and crispy. Oil temperature must be carefully controlled for a crisp exterior and tender interior.
Steamed Boneless CuttlefishFresh boneless cuttlefish steamed with ginger and scallions, resulting in a tender and delicate seafood dish.
Nutritious Black TofuA healthy dish made from black bean tofu, often steamed or simmered with vegetables like greens and mushrooms, offering a rich source of plant-based protein and fiber.
Shunde Fish SashimiShunde fish slices are made from fresh fish meat, carefully sliced into thin pieces using precise knife skills. They are served with shredded scallions, ginger, garlic slices, chili peppers, and other accompaniments, then drizzled with a specially prepared sauce. The preparation emphasizes the freshness of ingredients and the skill of the knife work, resulting in a delicately tender texture of the fish.