Huajiao Xiao Chengdu Small Restaurant (Qingfangcheng Branch)
Sichuan cuisine · ⭐ 4.5
Shop E7021b, Guangzhou International Light Textile City, No. 2, Jinfang 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 E7021b, Guangzhou International Light Textile City, No. 2, Jinfang Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Homestyle Stir-Fried Pork, Taishan Organic Cauliflower, Stir-fried Hand-Torn Cabbage with Dumplings.
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: Shop E7021b, Guangzhou International Light Textile City, No. 2, Jinfang Road
- Popular dishes: Homestyle Stir-Fried Pork, Taishan Organic Cauliflower, Stir-fried Hand-Torn Cabbage with Dumplings, Classic Maoxuewang, Sichuan-style Fish in Sour Cabbage Sauce with Peppercorns
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Dishes
Homestyle Stir-Fried PorkFarmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
Taishan Organic CauliflowerFresh organic cauliflower from Taishan, stir-fried or sautéed with garlic to preserve its crisp texture and natural aroma, nutritious and healthy.
Stir-fried Hand-Torn Cabbage with DumplingsA spicy Sichuan-style dish featuring hand-torn cabbage stir-fried with minced garlic and chili, offering a crisp texture and bold flavor.
Classic MaoxuewangClassic Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and mung bean sprouts. The ingredients are cooked in a spicy and numbing broth, then topped with hot oil to maintain its fresh, aromatic, and spicy flavor.
Sichuan-style Fish in Sour Cabbage Sauce with PeppercornsA spicy and sour fish dish made with fresh carp, fermented cabbage, and Sichuan peppercorns, known for its bold flavors and numbing heat.
Wild Pepper with BeefBeef slices stir-fried with wild peppers, delivering a spicy and aromatic flavor.
Chen's Mapo TofuChen's Mapo Tofu is a Sichuan dish made with soft tofu, minced beef or pork, doubanjiang, Sichuan peppercorns, and chili powder. Tofu is blanched, then stewed with seasoned meat and spices, finished with green onions and ground Sichuan pepper for rich flavor.
Spicy Chicken with Chili SauceA spicy cold dish made with chicken and a chili-based sauce, known for its bold flavor and numbing heat.
Fresh Chili and Perilla FrogFresh chili and perilla frog features tender frog meat stir-fried with fresh chilies and perilla leaves, delivering a spicy and aromatic flavor typical of Sichuan cuisine.
Egg Meets StoneEgg hitting stone is a dish primarily made with eggs. Eggs are beaten and fried in hot oil until set, then seasoned and stir-fried with pre-cooked tofu or vegetables. Proper heat control ensures a tender texture.