Niu Ji Xiao Cai Wang (Hexingyuan Branch)
Cantonese cuisine · ⭐ 3.3
No. 377 Dongjiao North Road
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 No. 377 Dongjiao North Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Peel-Off Beef, Stir-fried Beef with Sauce, Stir-fried Fish Head.
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: 3.3
- Address: No. 377 Dongjiao North Road
- Popular dishes: Peel-Off Beef, Stir-fried Beef with Sauce, Stir-fried Fish Head, Dry-Fried Beef Rice Noodles, Steamed Sea Bass
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Dishes
Peel-Off BeefA dish featuring tender beef quickly cooked with spicy and numbing seasonings, popular in Sichuan cuisine.
Stir-fried Beef with SauceStir-fried beef in Cantonese style, using beef brisket or tendon slices with onions, green peppers, and garlic, cooked rapidly in a clay pot or wok with soy sauce, oyster sauce, and light soy sauce to enhance aroma and tenderness.
Stir-fried Fish HeadZi Zi Fish Head is a dish made with fresh fish head and辅料 like ginger, garlic, scallion, and chili, stir-fried quickly over high heat to bring out rich aroma and flavor.
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.
Steamed Sea BassSteamed sea bass is a dish made with fresh sea bass as the main ingredient, prepared by steaming. After processing, the fish is seasoned with scallions, ginger, and other seasonings, then placed in a steamer and cooked with high-temperature steam until the flesh is fully tender, preserving its delicate and fresh texture.
White-Cut ChickenWhite-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
Sour Cabbage and Pork IntestineA Chinese dish made with pork intestine and fermented cabbage, simmered until tender and flavorful.