Fish Paradise (Yinli Branch)
Sichuan cuisine · ⭐ 3.7
Room 101, No. 13 Niuligang South Street
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 101, No. 13 Niuligang South Street. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Famous Fish, Mei Jian Qing Mei Wine, Sichuan Boiled Beef.
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: 3.7
- Address: Room 101, No. 13 Niuligang South Street
- Popular dishes: Spicy Famous Fish, Mei Jian Qing Mei Wine, Sichuan Boiled Beef, Fresh Lake Fish with Chili, Cantonese-Style Clams
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Spicy Famous FishA signature dish featuring fresh carp cooked with chili, Sichuan peppercorns, and fermented bean paste, delivering a bold, spicy flavor.
Mei Jian Qing Mei WineMei Jian Qing Mei Wine is a fruit-flavored liquor made from green plums and white spirit, offering a refreshing sweet-sour taste with a distinct plum aroma.
Sichuan Boiled BeefSichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
Fresh Lake Fish with ChiliFresh lake fish stewed with green and red chili peppers, resulting in tender fish and aromatic spicy broth.
Cantonese-Style ClamsFresh clams stir-fried with garlic, chili, and fermented black beans, a classic Cantonese seafood dish known for its savory flavor.
Century ConfusionA Chinese dish made with pig trotters and chicken feet, slow-cooked with spices to create a rich, gelatinous texture and savory flavor.- Lemon Fish in Stone PotFresh perch is steamed with lemon slices, ginger, and scallions, then served in a hot stone pot with a tangy spicy sauce for a zesty, aromatic dish.
Stone Pot Qingyuan ChickenA Cantonese dish featuring tender Qingyuan chicken slow-cooked in a stone pot with ginger and scallions, delivering a rich, savory flavor.
Grilled Squid TentaclesSizzling squid tentacles is a dish made by stir-frying squid tentacles on a hot iron plate. The squid tentacles, after marinating, are quickly stir-fried with vegetables such as onions and peppers until fully cooked and well-seasoned.
Spicy Stone Pot FishSpicy stone pot fish features fresh fish as the main ingredient, combined with bean sprouts, rice noodles, and tofu skin, stir-fried in a heated stone pot with fermented bean paste, chili, and Sichuan peppercorns, then simmered in water.