Shanshui Fish Bistro
Hot pot · ⭐ 4.0
No. 4, Shangyou Road, Jiangpu Subdistrict, Unit 101
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 No. 4, Shangyou Road, Jiangpu Subdistrict, Unit 101. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Stir-Fried Rice Noodles with Three Threads, Spiced Beef Salad, Salted Vegetable and Chinese Broccoli Pork Bone Porridge.
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: 4.0
- Address: No. 4, Shangyou Road, Jiangpu Subdistrict, Unit 101
- Popular dishes: Stir-Fried Rice Noodles with Three Threads, Spiced Beef Salad, Salted Vegetable and Chinese Broccoli Pork Bone Porridge, Salted Fish and Eggplant Stew, Mixed Fish Stew
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Stir-Fried Rice Noodles with Three ThreadsThree丝炒米粉 is a dish made with rice noodles stir-fried with shredded carrots, ham, and greens. Cook the noodles, then stir-fry with the vegetables and seasonings.
Spiced Beef SaladCold-mixed beef is a dish primarily made with cooked beef, seasoned with garlic, chili oil, soy sauce, vinegar, and other condiments, thoroughly mixed to create a flavorful dish. It has a tender texture and is ideal as an appetizer or as a side dish for drinking.
Salted Vegetable and Chinese Broccoli Pork Bone PorridgeA savory porridge made with pork bones, salted vegetables, and Chinese broccoli, simmered slowly for rich flavor and texture.
Salted Fish and Eggplant Stew咸鱼茄子煲 is a home-style dish primarily made with salted fish and eggplant. The salted fish is first pan-fried until fragrant, then combined with eggplant in a clay pot and slowly stewed with seasonings until the eggplant becomes tender and soft, perfectly blending the savory aroma of the salted fish with the silky texture of the eggplant.
Mixed Fish StewStewed fish pot features fresh fish like crucian carp, sea bass, and ribbonfish with tofu and vegetables, slow-cooked in a clay pot. Seasoned with ginger, scallions, and garlic, the broth is rich and the fish tender.
Braised ChickenRoast chicken is a traditional Chinese dish with chicken as the main ingredient. During preparation, the chicken is marinated and then roasted until the skin turns golden and crispy while the meat remains tender and juicy. The cooking process emphasizes precise control of heat to ensure the best texture and flavor of the chicken.
Stir-Fried Bok ChoyStir-fried bok choy is a Chinese dish made with fresh bok choy, quickly stir-fried to retain its crisp texture and vibrant green color. Washed bok choy is blanched or directly stir-fried with garlic slices.
Boiled SquidSteamed squid is a dish made primarily with fresh squid. The preparation method is simple: first, clean the squid and cut it into suitable-sized rings or slices. Next, quickly blanch the squid in boiling water until it changes color, then remove it immediately to preserve its tender texture. Finally, serve it with a prepared sauce to highlight the natural freshness of the squid.
Bamboo Shoot and Snail Stir-fryA dish featuring snails stir-fried with perilla leaves, known for its fresh aroma and savory taste.
Bamboo Shoot and Clam Stir-fryA dish featuring fresh clams stir-fried with purple basil leaves, offering a fragrant, savory taste with a hint of herbal freshness.
Spicy Pig Intestine HeadA spicy Sichuan dish made with pig intestines, stir-fried with chili and Sichuan peppercorns for a bold, numbing flavor.