Honglin川·Salted Sichuan Cuisine (Wuyang Branch)
Sichuan cuisine · ⭐ 4.5
Foreign Business New World Plaza, No. 293, Guangzhou Avenue Middle
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 Foreign Business New World Plaza, No. 293, Guangzhou Avenue Middle. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cold-mixed Houttuynia herb, Twice-Cooked Pork, Fresh Pepper Frog in Large Bowl.
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: 4.5
- Address: Foreign Business New World Plaza, No. 293, Guangzhou Avenue Middle
- Popular dishes: Cold-mixed Houttuynia herb, Twice-Cooked Pork, Fresh Pepper Frog in Large Bowl, Honglin Jumping Water Bass, Pan-fried Chicken
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Dishes
Cold-mixed Houttuynia herbCold-mixed Houttuynia cordata is a dish primarily made with Houttuynia cordata, seasoned with garlic, chili oil, vinegar, and soy sauce, simply mixed and ready to serve. It has a refreshing taste and is ideal for summer consumption.
Twice-Cooked PorkStir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
Fresh Pepper Frog in Large BowlA spicy Sichuan dish featuring tender frog legs stir-fried with fresh chilies, garlic, and ginger, served in a large bowl for bold flavor and heat.
Honglin Jumping Water BassFresh bass is quickly stir-fried with vegetables like mung bean sprouts and wood ear mushrooms, then tossed in a savory sauce for a light yet flavorful dish.
Pan-fried ChickenSmall pan-fried chicken is a Chinese home-style dish using chicken as the main ingredient, typically with thigh or breast meat cut into pieces, marinated with rice wine, soy sauce, and ginger, then pan-fried until golden brown, followed by stir-frying with garlic and scallions for flavor and a crispy exterior with tender interior.
Spicy Dan Dan Noodles with Blood SausageShancheng Maoxuewang is a Sichuan-style dish primarily made with duck blood, tripe, beef gullet, luncheon meat, bean sprouts, and tofu skin. The ingredients are first blanched or boiled, then stir-fried with spicy牛油火锅底料 (beef tallow hot pot base), followed by simmering in clear broth. Finally, it is garnished with chopped green onions and chili oil.
Bridge Head Tender KidneyA Sichuan dish made with tender pork kidneys stir-fried quickly with vegetables, known for its spicy and numbing flavor.
Qiaotou Pig LiverA Chinese dish made with fresh pig liver stir-fried with vegetables like green pepper and onion, known for its tender texture and savory flavor.
Zigong Fresh Pot RabbitZigong Fresh Pot Rabbit is a Sichuan dish featuring fresh rabbit meat, stewed with various seasonings like doubanjiang,花椒, and chili, along with辅料 such as potatoes and bean sprouts, cooked in a hot pot style for tender, flavorful meat.
Tofu and IntestinesBean curd with pork intestines is a dish made primarily from pork intestines and tofu pudding. After cleaning and boiling, the pork intestines are stewed together with soft tofu pudding, seasoned with spices to make the intestines tender and flavorful, while the tofu remains smooth and absorbs the sauce.