Big Banyan Tree Under the Banyan Tree (Zhengjia Plaza Branch)
Cantonese cuisine · ⭐ 4.2
Shops 5A028–30, Guangzheng Street, 5th Floor, Zhengjia Plaza, No. 39–45 Tiyu East 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 Shops 5A028–30, Guangzheng Street, 5th Floor, Zhengjia Plaza, No. 39–45 Tiyu East Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Clear Soup with Mulberry Shoots, Classic Pineapple Sweet and Sour Pork, Salted Egg Yolk Stir-fried 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: 4.2
- Address: Shops 5A028–30, Guangzheng Street, 5th Floor, Zhengjia Plaza, No. 39–45 Tiyu East Road
- Popular dishes: Clear Soup with Mulberry Shoots, Classic Pineapple Sweet and Sour Pork, Salted Egg Yolk Stir-fried Shrimp, Stir-fried Eel in Clay Pot, Red Bean Double-Layer Milk Pudding
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Dishes
Clear Soup with Mulberry ShootsA healthy dish featuring fresh mulberry shoots simmered in clear broth, offering a light and refreshing taste.
Classic Pineapple Sweet and Sour PorkA classic Cantonese dish featuring crispy fried pork tenderloin tossed with pineapple, bell peppers, and a tangy sweet-and-sour sauce.
Salted Egg Yolk Stir-fried ShrimpA Chinese dish featuring fresh shrimp stir-fried with salty egg yolk, creating a rich and savory flavor.
Stir-fried Eel in Clay PotStir-fried eel in clay pot with ginger, garlic, onion, and green/red peppers, cooked rapidly over high heat to blend flavors.
Red Bean Double-Layer Milk PuddingRed bean double-skinned milk pudding is a dessert made primarily from fresh milk, eggs, and red beans. First, milk is boiled and cooled to form a milk skin. Then, the milk skin is pierced and the milk is poured out, leaving the skin behind. Next, egg yolks and sugar are mixed and added to the milk, which is then poured back into the bowl containing the milk skin. Finally, it is steamed until cooked through and topped with boiled red beans.
Cantonese腊味 Baozi Rice PotOld Guangdong腊味煲仔饭 features fragrant rice topped with cured sausages and meats, steamed in a clay pot with greens. The rice absorbs the rich flavors and oils, forming a crispy bottom layer called 'guoba'.
Crispy Stuffed Lotus Root with PorkA Cantonese dish featuring lotus root slices stuffed with seasoned pork, then pan-fried to a crispy finish.
Shunde Mixed Fish SkinShunde mixed fish skin is a cold dish made from fresh fish skin, blanched, sliced, and mixed with garlic, scallions, chili oil, soy sauce, vinegar, and sesame oil. The fish skin is crisp and flavorful.
Shunde Boiled ChickenA classic Cantonese dish from Shunde, featuring tender boiled chicken served with a savory sauce.
Shunde Bean-Flavored Duck StewA traditional Cantonese dish featuring whole duck braised with fermented black beans, garlic, and ginger until tender and flavorful.
Braised Tofu with Abalone Sauce and SeafoodA dish of tender tofu braised in a rich abalone sauce with seafood, known for its savory umami flavor and smooth texture.