Aqiang's Sichuan Cuisine (Jiangyan Road Vanke Li Store)
Sichuan cuisine · ⭐ 4.2
Unit 2, Vanke Li, No. 99 Jiangyan Road
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 Unit 2, Vanke Li, No. 99 Jiangyan Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cold-mixed Chinese spinach, Sour Cabbage Perch, Sichuan North Handmade Cold Noodles.
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: 4.2
- Address: Unit 2, Vanke Li, No. 99 Jiangyan Road
- Popular dishes: Cold-mixed Chinese spinach, Sour Cabbage Perch, Sichuan North Handmade Cold Noodles, Maoxuewang, Sichuan Boiled Beef
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Dishes
Cold-mixed Chinese spinachCold-mixed Chinese chives is a cold dish featuring fresh Chinese chives. After washing and blanching, the chives are drained and mixed with garlic, sesame oil, soy sauce, vinegar, and salt. Simple to prepare, it retains the crisp texture and nutrients of the chives.
Sour Cabbage PerchA dish featuring fresh perch cooked with sour cabbage, resulting in a flavorful and tangy stew with tender fish meat.
Sichuan North Handmade Cold NoodlesA traditional Sichuan snack made from starch noodles, served chilled with spicy and tangy sauce.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Sichuan Boiled BeefSichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
Boiling Frog with Spicy SauceA spicy Sichuan dish featuring fresh frog meat stir-fried in a fiery sauce, served bubbling hot with vegetables.
Charcoal-Grilled Pork Neck MeatCharcoal-grilled pork neck meat is made primarily from lean meat taken from the pork neck area, marinated and then grilled over charcoal. The pork neck meat has a firm texture with evenly distributed fat, resulting in a crispy exterior and tender interior with a smoky charcoal aroma after grilling.
Old-Mom Chicken NoodlesA refreshing cold noodle dish featuring shredded chicken, vegetables, and a savory dressing served over alkaline noodles.
Crispy Sichuan Tea-DuckCrispy Sichuan Tea-Duck is a signature dish from Sichuan cuisine, made by marinating duck in spices, smoking it with tea leaves and camphor wood, then deep-frying to achieve a golden, crunchy skin and tender meat.
Preserved Meat with Highland CauliflowerA Chinese home-style dish made by stir-frying preserved meats like腊肉 and腊肠 with highland cauliflower, resulting in a savory and aromatic flavor.
Spicy ShrimpSpicy shrimp is a dish made primarily with fresh shrimp, stir-fried with spices such as chili peppers and Sichuan peppercorns. The shrimp meat is tender and succulent, paired with aromatic spicy seasonings that create an enticing color and fragrance.