Yi Xiang Nan (Commercial Avenue Branch)
Hunan cuisine · ⭐ 3.6
Ground and 2nd Floors, Yonghua Building, No. 136 Shangye Avenue, Xinhua Street (Ground Floor Unit 13-1; 2nd Floor Unit 1)
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 Ground and 2nd Floors, Yonghua Building, No. 136 Shangye Avenue, Xinhua Street (Ground Floor Unit 13-1; 2nd Floor Unit 1). It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Fried Tofu with Country Flavor, Dry Pot Mandarin Fish, New Zealand Snow Peas.
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: Hunan cuisine
- Rating: 3.6
- Address: Ground and 2nd Floors, Yonghua Building, No. 136 Shangye Avenue, Xinhua Street (Ground Floor Unit 13-1; 2nd Floor Unit 1)
- Popular dishes: Fried Tofu with Country Flavor, Dry Pot Mandarin Fish, New Zealand Snow Peas, Green-skinned Eggplant, Osmanthus Cake
China trip · China travel
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Dishes
Fried Tofu with Country FlavorFarm-style fried tofu is a home-style dish made with soft tofu. The tofu is cut into pieces and pan-fried until golden on both sides, then stir-fried with scallions, ginger, garlic, green peppers, and seasoned with a thickening sauce. Proper heat control ensures a crispy exterior and tender interior.
Dry Pot Mandarin FishA Sichuan dish featuring fresh mandarin fish stir-fried in a dry pot with vegetables and spices, delivering a rich, spicy flavor.
New Zealand Snow PeasA healthy dish made with fresh snow peas from New Zealand, stir-fried quickly with garlic and olive oil for a crisp and naturally sweet taste.
Green-skinned EggplantGreen-skinned eggplant is a dish made primarily with fresh green-skinned eggplants, which are sliced or cubed and then fried, stir-fried, or steamed. It has a tender texture and a light taste, often served with seasonings.
Osmanthus CakeOsmanthus cake is a traditional dessert made primarily from glutinous rice flour and osmanthus flowers. The ingredients are mixed together and steamed during preparation, resulting in a fragrant aroma of osmanthus and a soft, sticky texture.
Old Jar Sichuan-Style Acidic Cabbage and PerchFresh perch cooked with traditional old jar fermented cabbage, delivering a tangy, spicy flavor and tender fish meat.
Sour Soup Jumping FrogSpicy sour soup with frog legs, featuring pickled mustard greens, tomatoes, and spicy chili peppers, simmered in a tangy broth made from white vinegar, lemon juice, or fermented cabbage brine, enhanced with ginger, garlic, and Sichuan peppercorns.
Sour Spicy Pork Intestine StripsA Sichuan dish made with pork intestines stir-fried with chili, vinegar, and aromatics for a tangy and spicy flavor.
Crisp Pepper FishA dish featuring tender fish fillets stir-fried quickly with crisp green peppers, seasoned for a savory and slightly spicy taste.
Eggplant with Green PepperGreen pepper and eggplant stir-fry is a Chinese home-style dish using eggplant and green peppers as main ingredients. Eggplant is usually blanched or fried before being stir-fried with sliced green peppers, then seasoned with salt, soy sauce, garlic, and other seasonings until fully cooked and flavorful.