Fengyuan Coconut Chicken · Guangzhou Coconut Chicken (Tianhe South Branch)
Hot pot · ⭐ 4.3
No. 34, Tianhe Nan Er Road, Tianhe Garden Building, Floors 1–3 (near Hongfa Building)
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. 34, Tianhe Nan Er Road, Tianhe Garden Building, Floors 1–3 (near Hongfa Building). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Original Coconut Chicken, Crunchy Rolls, Small Water Chestnut.
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: Hot pot
- Rating: 4.3
- Address: No. 34, Tianhe Nan Er Road, Tianhe Garden Building, Floors 1–3 (near Hongfa Building)
- Popular dishes: Original Coconut Chicken, Crunchy Rolls, Small Water Chestnut, Signature Bamboo Shoot Coconut Chicken, Coconut Square
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Dishes
Original Coconut ChickenOriginal coconut chicken is a dish primarily made with fresh coconut and chicken. The preparation involves cutting the chicken into pieces, opening the coconut to extract coconut juice and flesh, then stewing the chicken together with the coconut flesh and juice until the chicken is fully cooked, preserving the coconut's refreshing sweetness and the chicken's natural flavor.
Crunchy RollsFried tofu skin rolls are a snack made from tofu paper. The tofu skin is rolled into a cylindrical shape and deep-fried until golden and crispy. The exterior is crunchy while the inside remains tender and smooth.
Small Water ChestnutXiao Matou is a dish featuring water chestnuts as the main ingredient. After peeling, the chestnuts are sliced or cubed and blanched or stir-fried, often combined with vegetables like carrots and wood ear mushrooms. It can also be served cold with seasonings such as salt, soy sauce, or sesame oil to preserve its crisp texture.
Signature Bamboo Shoot Coconut ChickenA delicate soup made with coconut water, bamboo shoots, and chicken, simmered slowly to bring out rich flavors and tender meat.
Coconut SquareA classic Chinese dessert made from glutinous rice flour and coconut milk, shaped into small squares and coated with shredded coconut for a sweet, soft, and refreshing treat.
Coconut Shell Milk StewA traditional Cantonese dessert made by steaming milk inside a coconut shell, resulting in a rich, creamy, and aromatic treat.
Oyster Coconut ChickenA nourishing dish combining fresh oysters and coconut water with chicken, resulting in a clear, savory broth.
Cured Meat Clay Pot RiceLaba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
Shrimp pasteShrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.
Wild Bamboo Shoot Coconut ChickenA delicate soup made with coconut water, wild bamboo shoots, and chicken, simmered to perfection for a fresh and nourishing flavor.