Wang Ha'er · New Style Sichuan Cuisine
Sichuan cuisine · ⭐ 3.5
No. 42 Qiyi 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. 42 Qiyi Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Hā'ér Máo Xiě Wàng, Kung Pao Chicken, Stir-Fried Beef with Yellow Onion.
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. 42 Qiyi Road
- Popular dishes: Hā'ér Máo Xiě Wàng, Kung Pao Chicken, Stir-Fried Beef with Yellow Onion, Sichuan-style Spicy Chicken, Boneless Sour Cabbage Snapper Fish
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Dishes
Hā'ér Máo Xiě WàngA spicy Sichuan-style hot pot dish made with duck blood, beef tripe, yellow throat, and vegetables, simmered in a rich, numbingly spicy broth.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
Sichuan-style Spicy ChickenSichuan-style saliva chicken uses chicken thighs or whole chicken, boiled, cooled, and sliced, then mixed with Sichuan pepper, chili oil, garlic, ginger, scallions, and sesame paste. Flavor layers are carefully balanced for a spicy, aromatic taste.
Boneless Sour Cabbage Snapper FishBoneless sour cabbage fish features tender snapper fillets in a tangy, fermented cabbage sauce—perfect for rice and a refreshing meal.
Premium MaoxuewangPremium Maoxuewang is a Sichuan-style hot pot dish primarily made with duck blood, beef tripe, yellow throat (pig's intestine), luncheon meat, bean sprouts, and tofu skin. It is prepared by boiling these ingredients in water and then simmering them with a specially crafted spicy and numbing seasoning and aromatic spices.
Golden Soup Jumping FrogFresh frog legs simmered in a rich golden tomato broth with spices, offering a tender and tangy flavor.
Baked Sea BassA dish made by marinating fresh sea bass with ginger, scallions, and cooking wine, then roasting it in an oven until tender and fragrant.
Spicy Bullfrog Stir-fryA Sichuan-style dish made with fresh bullfrogs stir-fried with chili, Sichuan pepper, and aromatics, delivering a spicy and numbing flavor.
Egg Fried Rice NoodlesEgg fried rice noodles is a Chinese stir-fry dish primarily made with rice noodles and eggs. The rice noodles are cut into segments and stir-fried together with beaten eggs, typically seasoned with scallions and soy sauce until the noodles turn slightly golden and the eggs are fully cooked. The preparation is simple and quick, resulting in a soft, smooth texture combined with a delicate, savory aroma.