Spring Breeze Ten Livehouse Sichuan & Cantonese Cuisine (Taigucang Store)
Sichuan cuisine · ⭐ 4.0
No. 124, Gexin Road, Shaguan Subdistrict, Taigucang Wharf, Warehouse 3, West Unit (near the riverside)
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. 124, Gexin Road, Shaguan Subdistrict, Taigucang Wharf, Warehouse 3, West Unit (near the riverside). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Ten-Li Roasted Spring Chicken, Bashu Maoxuewang, Spicy Signature Crab.
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: 4.0
- Address: No. 124, Gexin Road, Shaguan Subdistrict, Taigucang Wharf, Warehouse 3, West Unit (near the riverside)
- Popular dishes: Ten-Li Roasted Spring Chicken, Bashu Maoxuewang, Spicy Signature Crab, Spicy Chicken in Chili Oil, Old Jar Sichuan-Style Fish in Sour Vegetable Sauce
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Dishes
Ten-Li Roasted Spring ChickenPremium spring chicken is marinated and slowly roasted over charcoal. The skin turns golden and crispy, while the meat remains tender and juicy, with a rich aroma and subtle five-spice flavor.
Bashu MaoxuewangBashu Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and canned meat. Ingredients are blanched or boiled, then simmered in a special spicy麻 (numbing) broth, finished with Sichuan peppercorns, chili, and green onions.
Spicy Signature CrabOur signature spicy crab is made with fresh crabs, seasoned with a spicy sauce and a blend of aromatic spices. The tender crab meat perfectly blends with the spicy seasoning, creating an appealing color and irresistible aroma.
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.
Old Jar Sichuan-Style Fish in Sour Vegetable SauceOld jar sour vegetable fish is made with fresh, tender fish meat and pickled sour vegetables, carefully cooked with various spices and seasonings. The fish meat is smooth and tender, the sour vegetables are crisp and tangy, and the broth is rich and flavorful, perfectly blending sour, fresh, and aromatic tastes.
Garlic Pork SlicesGarlic pork is a cold dish made with fatty pork belly as the main ingredient, combined with garlic paste, soy sauce, chili oil, and other seasonings. The pork belly is boiled until tender, sliced thinly, and then drizzled with a specially prepared garlic sauce.
Luxury Seafood PlatterA premium seafood platter featuring fresh shrimp, crab, shellfish, and squid, prepared by steaming, boiling, or grilling to highlight natural flavors, served with a special sauce.
Sauce-Roasted EelA dish made by marinating fresh eel in a special sauce and roasting it, resulting in tender meat with rich savory flavor.
Bàwáng Téngjiāo FishA spicy Sichuan dish featuring fresh carp stir-fried with abundant Sichuan peppercorns and chili, delivering a numbingly aromatic flavor.
Spicy Stir-Fried ClamsFresh clams stir-fried with chili, garlic, and ginger for a spicy and aromatic dish.
Spicy Lobster with Mapo StyleA spicy Sichuan-style dish featuring fresh small green lobsters stir-fried with fermented black beans, chili, and Sichuan peppercorns for a numbingly hot flavor.