Qihao Yufu (Haoli Garden Branch)
Cantonese cuisine · ⭐ 4.5
No. 21, North Jinghu Avenue
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. 21, North Jinghu Avenue. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Big Plate Fish, Steamed Fish and Chicken in Large Plate, Steamed Beef with Head Cabbage.
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: Cantonese cuisine
- Rating: 4.5
- Address: No. 21, North Jinghu Avenue
- Popular dishes: Big Plate Fish, Steamed Fish and Chicken in Large Plate, Steamed Beef with Head Cabbage, Signature Big Fish Plate, Stewed Pork Ribs with Intestines
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Dishes
Big Plate FishA dish featuring a whole fish cooked with vegetables and spices in a rich, spicy sauce.
Steamed Fish and Chicken in Large PlateA dish combining steamed fish and chicken, seasoned with ginger, scallions, and cooking wine, served in a large plate for rich flavor and tender texture.
Steamed Beef with Head CabbageA dish of tender beef steamed with head cabbage, where the meat absorbs the vegetable's flavor and becomes succulent.
Signature Big Fish PlateFresh carp is braised with vegetables and a secret sauce, resulting in tender fish and rich flavor.
Stewed Pork Ribs with IntestinesPork ribs and intestines are marinated and steamed together, resulting in tender, flavorful meat with rich aroma.
Ginger Pork TrotterShagiang pork trotters is a dish made by stewing pork trotters with ingredients like galangal, garlic, and ginger. After blanching, the trotters are simmered slowly with galangal, scallions, and star anise until tender and infused with galangal's aroma.
Braised ChickenRoast chicken is a traditional Chinese dish with chicken as the main ingredient. During preparation, the chicken is marinated and then roasted until the skin turns golden and crispy while the meat remains tender and juicy. The cooking process emphasizes precise control of heat to ensure the best texture and flavor of the chicken.
Saltwater-Steamed Wanzhou Fish (Excluding)Made from Wanzhou fish, cooked in salt water to preserve the original flavor of the fish meat, tender and fresh. Internal organs and scales are removed before cooking, seasoned only with salt, ginger slices, and a small amount of green onions.
Clay Pot Fish HeadStewed fish head with large fish head as the main ingredient, paired with tofu, green onion, ginger, and more, slowly simmered in a clay pot. The soup has a creamy white color, the fish meat is tender and fresh, the tofu is smooth, and it's rich in nutrition.
Braised Beef with Tea Tree MushroomA classic Chinese dish featuring tender beef stir-fried with tea tree mushrooms and vegetables, known for its savory aroma and balanced flavor.
Garlic Pork RibsA Chinese dish featuring marinated pork ribs fried until crispy and finished with a rich garlic sauce, offering a savory and aromatic flavor.
Iron Pot Wanzhou FishWanzhou fish is the main ingredient, stir-fried quickly in an iron pot with ginger, garlic, and green onions. The fish meat is tender, with a rich, slightly spicy and savory sauce.
Soy Sauce Duck IntestineA Cantonese dish made with fresh duck intestines stir-fried in soy sauce and oyster sauce, offering a savory and tender texture.