Jiang Yu'er Sour Fish (Zengjiang Plaza Branch)
Sichuan cuisine · ⭐ 4.3
Shop 303, 3rd Floor, Zengjiang Commercial Plaza, No. 30, South Zengjiang Avenue
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 303, 3rd Floor, Zengjiang Commercial Plaza, No. 30, South Zengjiang Avenue. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Two-Pound Pork Bones, Osmanthus Fruit Ice Jelly, Fruit Fisherman's Sour Cabbage Fish.
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: 4.3
- Address: Shop 303, 3rd Floor, Zengjiang Commercial Plaza, No. 30, South Zengjiang Avenue
- Popular dishes: Two-Pound Pork Bones, Osmanthus Fruit Ice Jelly, Fruit Fisherman's Sour Cabbage Fish, Boiling Mao Xue Wang, Glass Noodles
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Dishes
Two-Pound Pork BonesA hearty dish made with two pounds of pork bones, slow-cooked until tender and flavorful, often seasoned with ginger, scallions, and soy sauce.
Osmanthus Fruit Ice JellyA refreshing dessert made with ice jelly, fresh fruits, and osmanthus syrup, offering a cool and sweet taste perfect for summer.
Fruit Fisherman's Sour Cabbage FishFresh fish slices cooked with sour cabbage, chili, and assorted fruits for a tangy, refreshing flavor.
Boiling Mao Xue WangBoiling Mao Xue Wang is a dish primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients perfectly blend in a spicy and fragrant broth, presenting an appealing color and aroma.
Glass NoodlesGlass noodles are thin, elongated food products primarily made from mung bean, sweet potato, or potato starch, and are produced by steaming and sun-drying. During preparation, the starch slurry is heated to solidify, then cut into fine strands and dried. Before eating, they must be soaked in warm water and can be stir-fried, boiled, mixed, or used in soups, often paired with meats, vegetables, and seafood.
Old Jar Sichuan-Style Acidic Cabbage and PerchFresh perch cooked with traditional old jar fermented cabbage, delivering a tangy, spicy flavor and tender fish meat.
Bean Sauce Organic CauliflowerOrganic cauliflower stir-fried with soy bean sauce, offering a savory and fresh taste.
Spicy Stir-Fried Pork with ChiliChili Stir-Fried Pork is a home-style dish primarily made with pork and chili peppers. The preparation involves slicing the pork thinly, cutting the chilies into segments, and mincing ginger and garlic. Heat oil in a wok, add ginger and garlic to stir-fry until fragrant, then add the pork slices and stir-fry until they change color. Finally, add the chili segments and quickly stir-fry together, seasoning with an appropriate amount of salt and soy sauce.
Fresh Chili and Perilla Hot Pot FrogFresh chili and perilla hot pot frog features tender frog meat cooked in a spicy broth with fresh chilies and aromatic perilla leaves.