Old Sichuan Tofu Fish Restaurant
Sichuan cuisine · ⭐ 3.8
No. 82 Zhongfu South Road, Zhongxin Town (directly opposite Fisherman's Wharf)
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 No. 82 Zhongfu South Road, Zhongxin Town (directly opposite Fisherman's Wharf). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Steamed Shark's Fin with Chopped Chili, Salted Fish and Eggplant Stew, Sichuan White Water Tofu Flower.
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: 3.8
- Address: No. 82 Zhongfu South Road, Zhongxin Town (directly opposite Fisherman's Wharf)
- Popular dishes: Steamed Shark's Fin with Chopped Chili, Salted Fish and Eggplant Stew, Sichuan White Water Tofu Flower, Dry-Fried Pork Intestines, Maoxuewang
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Dishes
Steamed Shark's Fin with Chopped ChiliA dish made by steaming shark's fin with chopped chili, ginger, and seasonings, resulting in a tender and spicy flavor.
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.
Sichuan White Water Tofu FlowerA dish made from soft tofu mixed with spicy sauce, scallions, and cilantro, known for its smooth texture and numbing-spicy flavor.
Dry-Fried Pork IntestinesDry-fried intestines is a Chinese dish made primarily from pig intestines. After blanching to remove odor and cutting into segments, it's stir-fried in oil until slightly charred, then mixed with chili, garlic, ginger, and other seasonings.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Sichuan Boiled Fish with CatfishSichuan-style boiled fish with grass carp is a dish where sliced grass carp is marinated with wine and salt, then blanched with bean sprouts and cabbage. A spicy base of oil, doubanjiang, chili, and Sichuan peppercorns is stir-fried, then simmered with broth before adding the fish and vegetables. Finished with scallions, garlic, and ginger.
Steamed Egg CustardSteamed egg custard is a Chinese dish made primarily from eggs and water. Eggs are beaten, mixed with warm water, strained, and steamed in a container over boiling water. A pinch of salt is typically added, along with optional ingredients like shrimp, ham, or green onions.
Tofu FishDouban Fish is a dish primarily made with fresh tofu and fish meat, typically using sliced grass carp or carp. The fish slices are marinated with cooking wine and salt before being cooked together with tofu blocks in a pot. Boiling broth or water is added, along with ingredients such as ginger slices and scallions. Finally, the sauce is thickened to create a rich, glossy coating that clings to the ingredients.
Sour Spicy Pig IntestinesA dish made with pig intestines, seasoned with chili, vinegar, ginger, and garlic for a tangy and spicy flavor.