Willing to Hook (Yongtai Store)
Sichuan cuisine · ⭐ 3.5
No. 61 Yongkang 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 No. 61 Yongkang Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Potato Slice Base, Basa Fish, Appetizer Radish.
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: 3.5
- Address: No. 61 Yongkang Road
- Popular dishes: Potato Slice Base, Basa Fish, Appetizer Radish, Signature Frog Legs, Pickled Pepper Lotus Root Stems
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Dishes
Potato Slice BaseA simple dish made by frying or pan-frying sliced potatoes, commonly used as a base or side dish in Chinese home cooking.
Basa FishBasa fish is primarily made from tender fish meat, usually steamed with simple seasonings like scallions, ginger, and garlic, or used to make sour cabbage fish soup. Its delicate texture easily absorbs flavors, making it a preferred choice for healthy eating.
Appetizer RadishPickled radish is a dish primarily made from fresh radishes, prepared through pickling. The radishes are sliced thinly or cut into细条, then mixed with seasonings such as salt, sugar, vinegar, and chili. After a period of pickling, the radishes become sweet and sour, with a crisp and tender texture that stimulates the appetite.
Signature Frog LegsSignature frog legs made with fresh bullfrogs, stir-fried with garlic, ginger, dried chilies, and seasonings after deep-frying. Tender meat with rich flavor, often cooked with onions and green peppers.
Pickled Pepper Lotus Root StemsA refreshing cold dish made with lotus root slices marinated in pickled chili peppers and seasonings, offering a crisp texture and tangy-spicy flavor.
Kelp SlicesSeaweed slices are made primarily from seaweed, cleaned, sliced, and then blanched or mixed cold. They can be eaten directly or combined with other ingredients such as cucumber and carrot, then seasoned and mixed evenly.
Wan FishWan fish is a dish made primarily from fresh carp, cleaned and marinated, then pan-fried until golden on both sides. It's stewed with scallions, ginger, garlic, soy sauce, and cooking wine to infuse flavor while keeping the meat tender.
Taro with FlourA dish made from taro root mixed with flour, steamed or fried to a soft and slightly sweet texture.
CilantroCilantro, also known as coriander, is a common herb used for seasoning. Its fresh green leaves have a distinctive aroma and are primarily composed of stems and leaves. Cilantro can be used in cold dishes, stir-fries, or as a garnish for soups, adding a refreshing flavor to the dish.
Spicy Boneless Chicken FeetA spicy Sichuan-style dish made with boneless chicken feet, stir-fried with chili and Sichuan peppercorns for a numbing, fiery flavor.