Honglin Chuan · Yanbang Sichuan Cuisine (Jingxi Branch)
Sichuan cuisine · ⭐ 4.6
Shop A126, First Floor, Jingjun Commercial Street, North Guangzhou Avenue (450 meters on foot from Exit D of Jingxi Southern Hospital)
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 Shop A126, First Floor, Jingjun Commercial Street, North Guangzhou Avenue (450 meters on foot from Exit D of Jingxi Southern Hospital). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Stir-Fried Beef丝 with Young Ginger, Young Ginger Duck, Twice-Cooked Pork.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Sichuan cuisine
- Rating: 4.6
- Address: Shop A126, First Floor, Jingjun Commercial Street, North Guangzhou Avenue (450 meters on foot from Exit D of Jingxi Southern Hospital)
- Popular dishes: Stir-Fried Beef丝 with Young Ginger, Young Ginger Duck, Twice-Cooked Pork, Honglin Jumping Water Bass, Spicy Dan Dan Noodles with Blood Sausage
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Stir-Fried Beef丝 with Young GingerA Sichuan dish featuring tender beef strips stir-fried quickly with fresh young ginger, delivering a spicy and aromatic flavor.
Young Ginger DuckStir-fried duck with young ginger uses duck meat and young ginger as main ingredients. Duck is cut into pieces and stir-fried with ginger slices, then seasoned and stewed until flavorful. Common seasonings include oil, soy sauce, and cooking wine for tender duck and fragrant ginger.
Twice-Cooked PorkStir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
Honglin Jumping Water BassFresh bass is quickly stir-fried with vegetables like mung bean sprouts and wood ear mushrooms, then tossed in a savory sauce for a light yet flavorful dish.
Spicy Dan Dan Noodles with Blood SausageShancheng Maoxuewang is a Sichuan-style dish primarily made with duck blood, tripe, beef gullet, luncheon meat, bean sprouts, and tofu skin. The ingredients are first blanched or boiled, then stir-fried with spicy牛油火锅底料 (beef tallow hot pot base), followed by simmering in clear broth. Finally, it is garnished with chopped green onions and chili oil.
Bridge Head Tender KidneyA Sichuan dish made with tender pork kidneys stir-fried quickly with vegetables, known for its spicy and numbing flavor.
Qiaotou Pig LiverA Chinese dish made with fresh pig liver stir-fried with vegetables like green pepper and onion, known for its tender texture and savory flavor.
Gele Mountain Spicy ChickenGelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
Zigong Fresh Pot RabbitZigong Fresh Pot Rabbit is a Sichuan dish featuring fresh rabbit meat, stewed with various seasonings like doubanjiang,花椒, and chili, along with辅料 such as potatoes and bean sprouts, cooked in a hot pot style for tender, flavorful meat.
Spicy Water FrogSpicy Water Frog is a dish featuring bullfrog as the main ingredient, blanched and stir-fried with chili, Sichuan pepper, ginger, and garlic for a bright red color, tender frog meat, and a fresh, slightly spicy flavor.