Anong Bay Restaurant
Cantonese cuisine · ⭐ 3.4
Room A12, No. 6, Yueqiang Road, Zinan Village
Dragon Mate tips
If you are traveling in China to visit Fo Shan, 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 Room A12, No. 6, Yueqiang Road, Zinan Village. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Braised Squab, Wood Ear Mushroom and Golden Needle Mushroom Wuzhijiji Chicken, Signature Roast Squab.
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: Fo Shan
- Category: Cantonese cuisine
- Rating: 3.4
- Address: Room A12, No. 6, Yueqiang Road, Zinan Village
- Popular dishes: Braised Squab, Wood Ear Mushroom and Golden Needle Mushroom Wuzhijiji Chicken, Signature Roast Squab, Papaya and Winter Melon Steamed Fish Cake, Oil and Salt Rice
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Dishes
Braised SquabSquab is made from young pigeons that have not yet fully grown. After slaughter, plucking, and cleaning, the meat is prepared through marinating, roasting, or stewing. The main ingredient is squab, often enhanced with seasonings such as ginger, scallions, and cooking wine.
Wood Ear Mushroom and Golden Needle Mushroom Wuzhijiji ChickenWood ear mushroom and golden needle mushroom wuzhijiji chicken is a Chinese dish made with wood ear mushrooms, golden needle mushrooms, and free-range chicken, usually cooked by stewing or stir-frying.
Signature Roast SquabA delicately roasted squab, marinated in a secret sauce and cooked to perfection—crispy skin with tender, juicy meat.
Papaya and Winter Melon Steamed Fish CakePapaya and winter melon slices are steamed together with fish cake. Main ingredients include papaya, winter melon, and fish cake, prepared by steaming for a fresh, light flavor that highlights the natural taste of the ingredients.
Oil and Salt RiceA simple home-style dish made by stir-frying rice with oil and salt for a savory, aromatic flavor.
Fried Milk with Fried Pork RibsA classic Chinese snack featuring crispy fried milk and tender fried pork ribs, combining sweet and savory flavors in one dish.
Steamed Pork Trotter with ShallotsA Cantonese cold dish made by simmering pork trotters with shallots, ginger, and scallions until tender, then chilled and sliced for a savory, aromatic serving.
Braised Pork Belly with Lotus RootPork belly and lotus root are slowly braised together, resulting in tender meat and flavorful, absorbent vegetables.
Cauliflower Stir-fried with Braised PorkCauliflower stir-fried with braised pork, a savory and satisfying dish combining tender vegetables and rich meat.
Braised Carp CakeA Cantonese delicacy made from minced carp meat mixed with egg white and starch, then pan-fried to a crispy exterior and tender interior.