Baijia Nongzhuang · First-Class Stinky Tofu Chicken Roasted with Lychee Wood
农家菜 · ⭐ 4.2
No. 1 Changgang Road, Changgang Village, Jianggao Town
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. 1 Changgang Road, Changgang Village, Jianggao Town. It is a 农家菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Five-Leaf Divine Soup, Taishan Eel Baked Rice, Stewed Intestine Rice Bake.
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: 农家菜
- Rating: 4.2
- Address: No. 1 Changgang Road, Changgang Village, Jianggao Town
- Popular dishes: Five-Leaf Divine Soup, Taishan Eel Baked Rice, Stewed Intestine Rice Bake, Signature Lychee Wood Roasted Spare Ribs, Charcoal-Grilled Chicken Pot
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Dishes
Five-Leaf Divine SoupA nourishing soup made from five types of herb leaves, simmered with chicken or pork ribs for a refreshing and healthful experience.
Taishan Eel Baked RiceTaishan Eel Baked Rice features fresh eel simmered with rice and seasonings, then baked to perfection—deliciously savory and aromatic.
Stewed Intestine Rice BakeA Chinese dish made by baking rice with seasoned pork intestines, resulting in a rich and savory flavor.
Signature Lychee Wood Roasted Spare RibsPremium pork ribs marinated in secret sauce and slow-roasted over lychee wood, resulting in a crispy exterior and tender, juicy interior with rich sweet-savory aroma.
Charcoal-Grilled Chicken PotA hearty chicken dish cooked slowly over charcoal, featuring tender meat and rich broth.
Braised Pork RibsA Chinese dish made by braising pork ribs in a savory sauce until tender and flavorful.
Special Pork Trotter Sour Vinegar DishA dish made with pork trotters simmered in a special sour vinegar sauce, known for its rich, tangy flavor and tender texture.
Crispy Non-Fish Three WaysCrispy non-fish meat is marinated, deep-fried, and served in three ways: steamed, braised in red sauce, and cold-mixed. Crispy outside, tender inside, with layered flavors showcasing innovative Sichuan cuisine.
Litchi Wood-Grilled ChickenFresh chicken grilled slowly over litchi wood, absorbing its natural aroma for a rich, smoky flavor and tender texture.
Lotus Leaf Steamed Water FishA dish featuring fresh water fish steamed in lotus leaves, resulting in tender flesh and a fragrant herbal aroma.
Steamed Sand ClamsA dish made by steaming fresh sand clams with ginger and scallions, resulting in a tender and naturally flavorful seafood experience.
Golden Bell Roast GooseA traditional Cantonese dish made by roasting a whole goose after marinating and air-drying, resulting in crispy golden skin and tender meat.