Fish Drunk Boneless Fish · Zhongshan脆肉鲩 (Liwan Road Branch)
Hot pot · ⭐ 3.9
1st Floor, No. 10, Longyuan Xin Street (opposite Donggan Xiaoxiguan)
Dragon Mate tips
If you are traveling in China to visit Guangzhou, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at 1st Floor, No. 10, Longyuan Xin Street (opposite Donggan Xiaoxiguan). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: 中山脆肉鲩鱼, Guangfu Rich Fish Soup, Salted Fish Bones.
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: 3.9
- Address: 1st Floor, No. 10, Longyuan Xin Street (opposite Donggan Xiaoxiguan)
- Popular dishes: 中山脆肉鲩鱼, Guangfu Rich Fish Soup, Salted Fish Bones, Stewed Pan-Fried Fish Belly, Poached Fish Skin with Sauce
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Dishes
中山脆肉鲩鱼中山脆肉鲩鱼是广东省中山市的特色菜肴，主要食材为脆肉鲩鱼，经过清洗、切片或整条烹饪。制作时通常采用清蒸、红烧或炖煮的方式，保留鱼肉的鲜嫩口感，辅以姜丝、葱段等调味料。
Guangfu Rich Fish SoupA rich fish soup made from boneless fish simmered with pork and chicken bones, resulting in a creamy, savory broth with tender fish meat.
Salted Fish BonesSichuan salt and pepper fish bones is a dish featuring fish bones as the main ingredient. After cleaning and marinating, the bones are deep-fried until crispy, then stir-fried with Sichuan pepper, salt, scallions, ginger, and garlic. The result is crispy on the outside and tender inside with rich aroma.
Stewed Pan-Fried Fish BellyA Cantonese dish featuring fish belly pan-fried and then stewed in a savory sauce, resulting in tender, flavorful meat.
Poached Fish Skin with SauceA Cantonese cold dish featuring tender fish skin poached and tossed in a savory dressing with garlic, scallions, and chili.
Luoding Fish DumplingsLuoding fish balls are made primarily from fresh fish meat, mixed with egg white and starch to form a fish paste, then fried using a special technique to create golden-brown fish balls. The exterior is crispy while the inside remains tender, preserving the fresh flavor of the fish.
Crispy Wuchang Fish SlicesCrispy grass carp slices are made from grass carp, sliced thin and quickly blanched in boiling water to retain their crisp texture. Typically served with ginger threads and scallions, and a touch of seasoning for enhanced flavor.
Tomato Sauce Pork TailA Chinese dish made with pork tail simmered in a sweet and sour tomato sauce, tender and flavorful.
Scallion Pork Oil NoodlesA traditional Chinese noodle dish made by tossing hot noodles with fragrant pork oil and fresh scallions, resulting in a rich, savory flavor.
West Gate Scallion Oil Handmade NoodlesHandmade noodles tossed in fragrant scallion oil, a classic Cantonese dish highlighting the balance of simplicity and flavor.
Highland Fresh Tomato Boneless FishHighland fresh tomato boneless fish is made with fresh tomatoes and boneless fish, cooked by stewing. The texture is tender, with a balanced sour-sweet flavor, highlighting the fragrance of tomatoes and the delicacy of fish meat.
Fish Intestine Fried EggA Chinese home-style dish made with fish intestines and eggs, stir-fried until golden and tender, offering a savory and delicate flavor.