Ding Sheng Country Chicken (Nanbian Road Store)
Cantonese cuisine · ⭐ 3.9
Room 108, No. 38-4 Nanbian 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 Room 108, No. 38-4 Nanbian Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Five-fingered Peach Steamed Chicken, Pan-fried Large Yellow Croaker, Oyster.
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: 3.9
- Address: Room 108, No. 38-4 Nanbian Road
- Popular dishes: Five-fingered Peach Steamed Chicken, Pan-fried Large Yellow Croaker, Oyster, Braised Duck with Perilla, Garlic Pork Ribs
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Dishes
Five-fingered Peach Steamed ChickenA nourishing dish made by steaming chicken with five-fingered peach root, resulting in tender meat infused with herbal aroma.
Pan-fried Large Yellow CroakerA dish featuring fresh large yellow croaker pan-fried until golden, seasoned with ginger and scallions for a savory flavor.
OysterOysters, using fresh oysters as the main ingredient, are typically served with lemon juice or a special sauce. The preparation is simple: open the oyster shells, keep the half-shell containing the oyster meat, clean it thoroughly, and enjoy raw, or enhance the flavor with additional seasonings.
Braised Duck with PerillaBraised duck with perilla leaves, a fragrant dish where tender duck meat absorbs the herbal aroma of perilla.
Garlic Pork RibsA Chinese dish featuring marinated pork ribs fried until crispy and finished with a rich garlic sauce, offering a savory and aromatic flavor.
Braised Lamb PotBraised lamb pot with vegetables, slow-cooked in a savory sauce until tender and flavorful.
Copper Plate Steamed ChickenA dish of whole chicken steamed in a copper plate with ginger, scallions, and cooking wine, resulting in tender and flavorful meat.
Taro Pork BellyXiangyu Kou Rou is a dish made primarily with pork belly and taro. Pork belly slices are blanched to remove odor, then layered alternately with taro slices in a bowl. Seasonings like soy sauce, sugar, and cooking wine are added before steaming until tender. It's flipped onto a plate for serving. The dish has a glossy red color, tender meat, and flavorful taro.
Black Tofu in Abalone SauceBlack tofu in abalone sauce is an exquisite dish primarily made with black tofu and abalone sauce. The preparation involves cutting the black tofu into pieces, drizzling it with rich abalone sauce, then steaming or stewing it to allow the tofu to fully absorb the savory flavor of the sauce, resulting in a unique texture.
Crispy Carp and Radish FrittersA Cantonese snack made with minced carp and radish, shaped into fritters and deep-fried until golden and crispy.