Zhi Zhou Chang Le · Fish Sashimi Shunde Cuisine
Cantonese cuisine · ⭐ 3.2
No. 1, Dening Road, 188 meters before Desheng Bridge, beside the river
Dragon Mate tips
If you are traveling in China to visit Fo Shan, 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 No. 1, Dening Road, 188 meters before Desheng Bridge, beside the river. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Salted Egg Crab Stir-Fry, Ginger and Scallion Yak Beef, Watermelon Gourd Taro Cockle Rice Porridge.
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: Fo Shan
- Category: Cantonese cuisine
- Rating: 3.2
- Address: No. 1, Dening Road, 188 meters before Desheng Bridge, beside the river
- Popular dishes: Salted Egg Crab Stir-Fry, Ginger and Scallion Yak Beef, Watermelon Gourd Taro Cockle Rice Porridge, Abalone and Wax Gourd Congee, Scallion Oil Chicken
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Dishes
Salted Egg Crab Stir-FryA Chinese dish featuring crab meat stir-fried with salted egg yolk, delivering a rich, savory flavor.
Ginger and Scallion Yak BeefA dish made with fresh yak beef stir-fried with ginger and scallions, offering a savory and aromatic flavor.
Watermelon Gourd Taro Cockle Rice PorridgeA savory rice porridge made with watermelon gourd, taro, and cockles, simmered to a smooth consistency.
Abalone and Wax Gourd CongeeA delicately prepared congee featuring fresh abalone and tender wax gourd, simmered slowly with rice for a rich, savory flavor.
Scallion Oil ChickenScallion oil chicken is a traditional dish primarily made with chicken and scallions. The preparation involves boiling the chicken until cooked through, then drizzling it with a scallion oil sauce made from scallions, oil, and seasonings, allowing the chicken to fully absorb the aromatic scallion flavor and achieve a unique texture.
Crispy Fried Nine-Gut FishA Cantonese dish featuring nine-gut fish coated in batter and deep-fried until golden and crispy, offering a delicate balance of crunch and tenderness.