Shi San Bao · Durian Chicken Pot (Tonghe Tianjian Branch)
Hot pot · ⭐ 3.5
Units 104–107, Building 10, Tianjian Plaza, No. 91, Baishan East Road, Tonghe Subdistrict (adjacent to the west entrance of Tianjian Creative Park)
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 Units 104–107, Building 10, Tianjian Plaza, No. 91, Baishan East Road, Tonghe Subdistrict (adjacent to the west entrance of Tianjian Creative Park). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Five-flower Tea Paste, Turfu Ling Damp-Removing Paste, Signature Lemon Tea.
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: Hot pot
- Rating: 3.5
- Address: Units 104–107, Building 10, Tianjian Plaza, No. 91, Baishan East Road, Tonghe Subdistrict (adjacent to the west entrance of Tianjian Creative Park)
- Popular dishes: Five-flower Tea Paste, Turfu Ling Damp-Removing Paste, Signature Lemon Tea, Durian Fish Belly Chicken Pot, Lo Han Guo Chrysanthemum Jelly
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Dishes
Five-flower Tea PasteA thick sauce made from pork belly and tea, slowly simmered to a rich, savory consistency, often used as a seasoning or accompaniment.
Turfu Ling Damp-Removing PasteTurfu Ling Damp-Removing Paste is mainly made from Turfu Ling, Coix Seed, and Tangerine Peel, and is made by boiling and concentrating. It has a slightly sweet taste and helps to remove dampness and strengthen the spleen.
Signature Lemon TeaSignature lemon tea is made with fresh lemon slices, black or green tea, ice, and sweetener like syrup or honey. Lemon slices and tea are steeped together, cooled, filtered, then sweetened to taste before serving over ice.
Durian Fish Belly Chicken PotA rich stew featuring fish belly, chicken, and durian, offering a unique blend of savory seafood and tropical fruit flavors.
Lo Han Guo Chrysanthemum JellyA healthful dessert made from monk fruit and dried chrysanthemum flowers, simmered and sweetened to create a refreshing, cooling jelly with soothing properties.
Mao Gen Ma Ti GaoMao Gen Ma Ti Gao is a dessert made mainly with Mao root and water chestnuts. The Mao root and water chestnuts are chopped, cooked with water, then sugar and starch are added to make it into a paste.
Prawn Dumpling SupremeShrimp Dumpling Imperial is a traditional dim sum dish primarily made with fresh shrimp meat. The preparation involves mashing fresh shrimp into shrimp paste, mixing it with an appropriate amount of starch and other seasonings to form the filling, then wrapping it in dumpling wrappers and steaming until cooked.
Sour Spicy Duck FeetA cold dish made with duck feet, seasoned with chili, vinegar, and garlic for a tangy and spicy flavor.
Pear Chrysanthemum Sea Cucumber PastePear Chrysanthemum Sea Cucumber Paste is a dessert made with pear, chrysanthemum, and sea cucumber paste. The pear and chrysanthemum are steamed and mixed with sea cucumber paste to form a smooth paste, offering a refreshing taste with cooling and moistening effects.
Steamed Pork with Dried IngredientsA Cantonese dish featuring seasoned pork steamed with dried ingredients like mushrooms and shrimp, resulting in a tender and aromatic flavor.