Fei Mao Farmstead
农家菜 · ⭐ 3.9
No. 25 Xueshushan Road
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. 25 Xueshushan Road. It is a 农家菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Five-Willow Fried Egg, Charcoal-Grilled Spare Ribs, Mountain and Water Tofu.
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: 农家菜
- Rating: 3.9
- Address: No. 25 Xueshushan Road
- Popular dishes: Five-Willow Fried Egg, Charcoal-Grilled Spare Ribs, Mountain and Water Tofu, Goji Leaf Soup, Salted Fish Bones
China trip · China travel
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Dishes
Five-Willow Fried EggFive Willow Fried Egg is a Chinese dish featuring eggs as the main ingredient. Eggs are beaten and seasoned, then deep-fried until golden and crispy, forming a crunchy outer layer resembling willow branches. It's typically served with scallion strips, ginger threads, garlic, and carrot shavings for a colorful 'Five Willow' effect.
Charcoal-Grilled Spare RibsChar siu pork ribs is a dish primarily made with pork ribs, which are marinated and then roasted by hanging. The ribs are typically seasoned with soy sauce, cooking wine, ginger slices, garlic paste, and other seasonings, then baked in an oven or using a hanging roasting method to achieve a crispy exterior and tender, juicy interior with rich aroma.
Mountain and Water TofuA Chinese dish featuring soft tofu with vegetables and mushrooms, steamed or simmered to create a delicate, savory flavor that reflects the harmony of nature.
Goji Leaf SoupA light and nutritious soup made from fresh goji leaves, often cooked with lean meat or egg white for a delicate flavor.
Salted Fish BonesSichuan salt and pepper fish bones is a dish featuring fish bones as the main ingredient. After cleaning and marinating, the bones are deep-fried until crispy, then stir-fried with Sichuan pepper, salt, scallions, ginger, and garlic. The result is crispy on the outside and tender inside with rich aroma.
Sand Pot Fish HeadA dish made with fresh fish head, tofu, ginger, and scallions, slowly stewed in a clay pot to create a rich, creamy broth.
Steamed Flower BassA dish made by steaming fresh flower bass with ginger and scallions, highlighting the fish's tender texture and natural flavor.
Steamed Free-range ChickenA classic Cantonese dish featuring free-range chicken poached until tender, then chilled and sliced, served with a simple dipping sauce for a fresh, savory taste.
Stir-fried Snail with Purple Hair MushroomA dish featuring snails stir-fried with purple hair mushrooms, known for its fresh and savory flavor.