Chuan Xiang Bai Wei (FuDong East Road Store)
Sichuan cuisine · ⭐ 4.6
No. 338, Fuhua East Road
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. 338, Fuhua East Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Dry-Fried Green Beans (Perfect Drink Companion), Spicy麻 Frog with Sichuan Pepper, Sichuan-style Boiled Intestine and Fish Slices.
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: 4.6
- Address: No. 338, Fuhua East Road
- Popular dishes: Dry-Fried Green Beans (Perfect Drink Companion), Spicy麻 Frog with Sichuan Pepper, Sichuan-style Boiled Intestine and Fish Slices, Sichuan-Style Boiled Sea Bass, Spicy猪腰 Stir-fry
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Dishes
Dry-Fried Green Beans (Perfect Drink Companion)Fresh green beans are stir-fried in oil until slightly crispy, then seasoned with garlic and chili for a savory, slightly spicy flavor with a crunchy texture.
Spicy麻 Frog with Sichuan PepperFresh frog cooked with Sichuan pepper and chili, delivering a spicy and numbing flavor profile.
Sichuan-style Boiled Intestine and Fish SlicesA spicy Sichuan dish combining tender intestine and fish slices, simmered in a rich, numbing chili sauce.
Sichuan-Style Boiled Sea BassSichuan-style boiled perch is a dish featuring perch slices blanched in boiling water, then stir-fried with bean sprouts, cabbage, and a special spicy麻 (ma) sauce.
Spicy猪腰 Stir-frySpicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
Old Jar Sichuan-Style Acidic Cabbage and PerchFresh perch cooked with traditional old jar fermented cabbage, delivering a tangy, spicy flavor and tender fish meat.
Garlic Roast River PrawnShrimp with garlic sauce is a seafood dish made primarily with giant river prawns, seasoned with garlic. The prawns are deveined and left with their tails intact, then split open along the back. They are marinated with garlic, salt, and a small amount of cooking wine before being quickly stir-fried at high heat to achieve tender, juicy meat and an aromatic garlic flavor.
Spicy CrabSpicy crab is a dish made primarily with crabs, stir-fried with seasonings such as chili peppers, Sichuan peppercorns, ginger, garlic, and green onions. First, the crabs are cleaned thoroughly, then stir-fried together with the seasonings so that the crab meat absorbs the spicy and fragrant flavors.
Spicy Mud ShrimpA spicy stir-fried dish made with fresh mud shrimp and aromatic spices, delivering a bold, numbing heat and rich umami flavor.
Spicy BeefSpicy beef is a dish made primarily from beef, seasoned with various spices and chili peppers. First, the beef is sliced and marinated, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, while fully absorbing the flavors of the spicy seasoning.
Spicy Sesame Pig TongueA cold appetizer made from pig tongue marinated in a spicy sesame sauce, popular in Sichuan cuisine.