Chengdu Big Brand Restaurant (Guangzhou Design District Branch)
Sichuan cuisine · ⭐ 4.3
No. 152 Huangbian North Road, Guangzhou Design Capital Shiguanghui, 4th Floor, Units 4002–4005
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. 152 Huangbian North Road, Guangzhou Design Capital Shiguanghui, 4th Floor, Units 4002–4005. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Ancient Town Big Knife Pork Slices, Spicy Chicken with Sauce, Sugar Oil Dumplings.
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: No. 152 Huangbian North Road, Guangzhou Design Capital Shiguanghui, 4th Floor, Units 4002–4005
- Popular dishes: Ancient Town Big Knife Pork Slices, Spicy Chicken with Sauce, Sugar Oil Dumplings, Signature Sour Cabbage Perch, Signature Spicy Frog Legs
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Dishes
Ancient Town Big Knife Pork SlicesA dish made with thick-cut pork belly, marinated and stir-fried quickly over high heat, resulting in tender, flavorful slices with a savory taste.
Spicy Chicken with SauceA spicy cold dish made with tender chicken and a flavorful sauce, popular in Sichuan cuisine.
Sugar Oil DumplingsA traditional Chinese snack made of glutinous rice balls fried and coated in syrup, offering a sweet and crispy treat.
Signature Sour Cabbage PerchSignature sour cabbage perch features fresh perch fillets cooked with sour cabbage, ginger slices, and garlic. The fish is blanched to remove odor, then stir-fried with sour cabbage and simmered in broth until flavorful, finally reduced to a glossy finish.
Signature Spicy Frog LegsSignature Mouthwatering Frog dish made with fresh frogs, paired with bean sprouts, lettuce, wood ear mushrooms, and seasoned with doubanjiang, chili, and Sichuan peppercorns, finished with hot oil to enhance aroma.
Jiangyou Pig IntestinesJiangyou pork intestine is a dish made primarily from pig intestines, cleaned and blanched, then stewed or braised with fermented broad bean paste, chili, Sichuan peppercorns, and other seasonings to achieve a soft, flavorful texture.
Fried Pork Crumbs with Bok ChoyYouzha Lianbai is a dish made primarily with pork cracklings and Chinese cabbage. First, fry the pork cracklings until fragrant, then add sliced cabbage and stir-fry until just cooked through. Season and serve.
Premium MaoxuewangPremium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
Spicy Chicken in Chili OilA classic Sichuan cold dish made with boiled chicken shredded and tossed in a spicy chili oil dressing, seasoned with garlic, ginger, and Sichuan peppercorns.
Brown Sugar Ice JellyRed sugar ice jelly is a dessert made primarily from ice jelly and brown sugar. The preparation is simple: place the ice jelly in a bowl, pour the boiled brown sugar syrup over it, and mix well. The ice jelly has a smooth texture, and when combined with the sweetness of brown sugar, it provides a refreshing and cooling effect.