Tianbao Food Hall · Oyster Stew Bar (Baogang Store)
Cantonese cuisine · ⭐ 4.3
Shop 110, Baogang Hui, No. 128 Changgang Middle 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 Shop 110, Baogang Hui, No. 128 Changgang Middle Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Basil Raw Stewed Beef, Stir-fried Frog with Flavor, Stir-fried Blood Sausage.
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: 4.3
- Address: Shop 110, Baogang Hui, No. 128 Changgang Middle Road
- Popular dishes: Basil Raw Stewed Beef, Stir-fried Frog with Flavor, Stir-fried Blood Sausage, Stir-Fried Eel with Sauce, Dry-Fried Beef Rice Noodles
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Dishes
Basil Raw Stewed BeefFresh beef strips are quickly stir-fried with fresh basil using the raw stewing technique, preserving tenderness and aromatic freshness. No water is added; high heat locks in juices for a bold, natural flavor.
Stir-fried Frog with FlavorA Cantonese-style dish featuring tender frog legs stir-fried in a hot wok with garlic, ginger, and chili for a bold, aromatic flavor.
Stir-fried Blood SausageZhi Zhi Sheng Chang is a dish made primarily from pig intestines, stir-fried quickly with garlic, ginger, and various seasonings. The pig intestines are carefully prepared and combined with a unique sauce and spices, then stir-fried at high heat to preserve the original flavors of the ingredients.
Stir-Fried Eel with SauceStir-fried eel with garlic and ginger is a dish made by quickly cooking fresh eel with garlic, ginger, and other seasonings in a hot clay pot. The eel meat is tender and flavorful, and the unique seasoning creates a distinctive taste.
Dry-Fried Beef Rice NoodlesDry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
Macau Shrimp Paste Stir-fried CauliflowerA Cantonese dish featuring cauliflower stir-fried with Macau-style shrimp paste, offering a savory and slightly sweet flavor.
Macau Shrimp Paste Stir-fried Water Spinach StemsA Cantonese dish featuring water spinach stems stir-fried with Macau-style shrimp paste, delivering a savory and slightly spicy flavor.
Stir-fried Beef TongueA Cantonese dish featuring beef tongue stir-fried quickly over high heat, preserving its tender texture and savory flavor.
Stir-fried Eel with Golden EdgeStir-fried eel with golden edge flower, made with fresh eel and golden edge flower using a quick stir-fry method. The texture is tender and the flavor is rich.
Premium Steam OysterFresh oysters steamed with garlic, vermicelli, and special sauce, delivering a rich, savory flavor.
Steamed Oysters with GarlicClean oysters and mix with garlic, then steam until cooked. The garlic's aroma is enhanced by heat and infuses into the oysters, making them more delicious.
Sauce-Braised Beef Heart TopA dish made by stir-frying beef heart with soy sauce, garlic, and ginger for a savory flavor.