Yuan · Modern Private Kitchen · Sichuan Fusion Cuisine (Tiyu West Store)
特色菜 · ⭐ 4.7
No. 180 Tiyu West Horizontal Street (next to Zeng Weijun Dental Clinic)
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. 180 Tiyu West Horizontal Street (next to Zeng Weijun Dental Clinic). It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Sichuan Spicy Braised Private Recipe Abalone, Palace-style High Mountain Glutinous Eggplant, Mountain and Sea Hot Pot with Blood Curd.
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: 特色菜
- Rating: 4.7
- Address: No. 180 Tiyu West Horizontal Street (next to Zeng Weijun Dental Clinic)
- Popular dishes: Sichuan Spicy Braised Private Recipe Abalone, Palace-style High Mountain Glutinous Eggplant, Mountain and Sea Hot Pot with Blood Curd, Sichuan-Style Pickled Vegetable Yellow Croaker, Italian Balsamic Pork Neck
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Dishes
Sichuan Spicy Braised Private Recipe AbaloneSichuan Spicy Braised Private Recipe Abalone is a Sichuan dish made with abalone and spices such as chili and Sichuan pepper, using traditional braising methods. It has a tender texture and a spicy, fragrant flavor with strong regional characteristics.
Palace-style High Mountain Glutinous EggplantPalace-style High Mountain Glutinous Eggplant is a Chinese dish made with high mountain glutinous eggplant, chicken, peanuts, and chili. The main feature is the crispy outside and tender inside of the eggplant, with a rich flavor and slightly spicy taste.
Mountain and Sea Hot Pot with Blood CurdA spicy Sichuan dish featuring duck blood, beef tripe, and a variety of seafood in a rich, numbing broth.
Sichuan-Style Pickled Vegetable Yellow CroakerFresh yellow croaker cooked with Sichuan pickled vegetables, delivering a spicy and sour flavor profile.
Italian Balsamic Pork NeckItalian Balsamic Pork Neck features tender pork neck marinated and grilled, finished with a rich balsamic vinegar glaze for a balanced savory-sour flavor.
Spicy麻爆汁 Beef Short RibsBeef short ribs marinated and stir-fried quickly with Sichuan pepper and chili, creating a spicy, juicy dish with tender meat.
Spicy麻 Black Pig TongueA Sichuan-style cold dish made from black pig tongue marinated with Sichuan pepper, chili, and aromatic spices, offering a crisp texture and numbingly spicy flavor.
Clear Soup Egg FlowersClear Soup Egg Flowers is a Chinese soup dish made primarily with eggs and broth or water. Eggs are beaten and slowly poured into boiling water to form delicate egg flowers, with a smooth texture and fresh taste.
Juicy Snowflake BeefJuicy wagyu beef made from premium wagyu, marinated and quickly pan-seared or stir-fried for tender, juicy meat that retains its natural flavor. Main ingredients are wagyu from the tenderloin or shoulder, seasoned with minimal scallions, ginger, and garlic.
Pickled Vegetable Yellow CroakerFresh yellow croaker cooked with traditional pickled vegetables in a spicy-sour broth, resulting in tender fish and tangy, crunchy vegetables.
Scrambled Green Pepper and Scallion GrouperFresh grouper is stir-fried with green peppers and scallions, resulting in a tender fish with aromatic onion and crisp pepper flavors.
Aged Shaoxing Wine PrawnFresh prawns marinated in aged Shaoxing wine and stir-fried to perfection, offering a rich aroma and tender texture.
Stir-Fried Eel Slices with Green Chili PeppersFresh eel slices stir-fried with green chili peppers, delivering a spicy and savory flavor.
Lemongrass Sichuan Pepper ShrimpLemongrass Sichuan Pepper Shrimp is a dish made with fresh shrimp, combined with lemongrass and Sichuan pepper. The shrimp is tender, with the lemongrass adding a fresh aroma and the Sichuan pepper providing a spicy flavor.
Mapo Tofu with Fish MawA refined Sichuan dish combining soft tofu and fish maw, simmered in a spicy, numbing sauce with minced meat and fermented bean paste.