He De Xiao Chu (Zhonghai Mingdu Branch)
Cantonese cuisine · ⭐ 3.5
Clubhouse, 2nd Floor, Zhonghai Mingdu Garden, No. 1, Fangzhi 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 Clubhouse, 2nd Floor, Zhonghai Mingdu Garden, No. 1, Fangzhi Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Five-Willow Fried Egg, Stir-fried Taishan Cauliflower with Sauce, Signature Roast Goose.
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: Cantonese cuisine
- Rating: 3.5
- Address: Clubhouse, 2nd Floor, Zhonghai Mingdu Garden, No. 1, Fangzhi Road
- Popular dishes: Five-Willow Fried Egg, Stir-fried Taishan Cauliflower with Sauce, Signature Roast Goose, Fruit Juice Pork Cutlet, Honghu Lotus Root Stew
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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.
Stir-fried Taishan Cauliflower with SauceA Cantonese dish featuring tender Taishan cauliflower stir-fried quickly in a clay pot with garlic, ginger, and chili for a savory, aromatic flavor.
Signature Roast GooseA premium roast goose marinated in secret sauce and slow-roasted to perfection, featuring crispy skin and tender meat.
Fruit Juice Pork CutletA dish made by frying pork cutlets coated in egg and starch, then drizzling with a sweet and sour fruit juice sauce for a tangy flavor.
Honghu Lotus Root StewA savory stew made with fresh lotus root from Honghu, often combined with pork ribs or chicken, offering a soft and sweet taste with rich broth.
Glass-braised PigeonGlass-braised squab is a dish featuring young pigeons as the main ingredient, characterized by its crispy skin and tender meat. During preparation, the squabs are marinated and then coated entirely with a special glass paste before being deep-fried until the skin turns golden and crunchy while the inner meat remains juicy and tender.
Red Onion ChickenA Chinese dish featuring chicken glazed with a savory sauce made from sautéed red onions, offering a rich and aromatic flavor.
Braised Pork Ribs with Red OnionA dish of pork ribs braised with red onion, featuring crispy skin and tender meat, seasoned with garlic and aromatic spices.
Stir-Fried Bok Choy with GarlicStir-fried bok choy with garlic is a home-style vegetable dish made by quickly cooking washed bok choy with minced garlic. After blanching or stir-frying directly, the garlic is sautéed first, then mixed evenly with the bok choy and seasoned before serving.
Famous White-Cut ChickenFamous white-cut chicken is a Cantonese dish made with a whole chicken, blanched and quickly cooled to retain tender texture. The chicken is boiled until done, then immediately plunged into ice water to make the meat firm and skin smooth. Served in pieces with ginger-scallion sauce or soy sauce.