Five Seasons Restaurant
Cantonese cuisine · ⭐ 3.6
50 meters south of Menggu Shuan Yangrou Restaurant on Provincial Highway S267
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 50 meters south of Menggu Shuan Yangrou Restaurant on Provincial Highway S267. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Cold-Marinated Fish Skin, Steamed Sea Bass with Sliced Fillets, Boiled River Shrimp.
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: 3.6
- Address: 50 meters south of Menggu Shuan Yangrou Restaurant on Provincial Highway S267
- Popular dishes: Cold-Marinated Fish Skin, Steamed Sea Bass with Sliced Fillets, Boiled River Shrimp, Lamb Stew, Steamed Taro with Preserved Pork
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Dishes
Cold-Marinated Fish SkinCold fish skin salad is a dish made primarily from fish skin. Clean the skin, blanch or boil it, cool, then slice or shred. Mix with garlic, green onions, cilantro, and seasonings like soy sauce, vinegar, chili oil, sesame oil, sugar, and salt.
Steamed Sea Bass with Sliced FilletsA dish made by steaming fresh sea bass that has been sliced, seasoned with ginger and scallions for a delicate, savory flavor.
Boiled River ShrimpA dish of fresh river shrimp boiled in seasoned water and served with a light soy-based sauce, highlighting the shrimp's natural flavor.
Lamb StewA Chinese dish made by slow-cooking lamb with vegetables like radish and potato, resulting in tender meat and rich broth.
Steamed Taro with Preserved PorkA traditional Chinese dish made by steaming taro and preserved pork together, resulting in a savory, tender combination.
Scallion Oil ChickenScallion oil chicken is a traditional dish primarily made with chicken and scallions. The preparation involves boiling the chicken until cooked through, then drizzling it with a scallion oil sauce made from scallions, oil, and seasonings, allowing the chicken to fully absorb the aromatic scallion flavor and achieve a unique texture.
Sour Cabbage Stir-fried Pork IntestinesA dish made by stir-frying pork intestines with sour cabbage, resulting in a tangy and savory flavor.
Chen Vinegar RadishA refreshing cold dish made by marinating sliced or shredded radish in aged vinegar, with a tangy and slightly sweet flavor.
Orange Pork RibsA dish of pork ribs marinated in orange juice and seasonings, then grilled to a golden finish, offering a sweet and tangy flavor.