Jiang Yu Er · Sour Fish Soup (Qingda Plaza Store)
Sichuan cuisine · ⭐ 4.5
4th Floor, Qingda Plaza, Industrial Zone, Zhongluotan Town
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 4th Floor, Qingda Plaza, Industrial Zone, Zhongluotan Town. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Two-Pound Pork Bones, Osmanthus Fruit Ice Jelly, Fruit Fisherman's Sour Cabbage Fish.
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: 4.5
- Address: 4th Floor, Qingda Plaza, Industrial Zone, Zhongluotan Town
- Popular dishes: Two-Pound Pork Bones, Osmanthus Fruit Ice Jelly, Fruit Fisherman's Sour Cabbage Fish, Boiling Mao Xue Wang, Corn Cake
China trip · China travel
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Dishes
Two-Pound Pork BonesA hearty dish made with two pounds of pork bones, slow-cooked until tender and flavorful, often seasoned with ginger, scallions, and soy sauce.
Osmanthus Fruit Ice JellyA refreshing dessert made with ice jelly, fresh fruits, and osmanthus syrup, offering a cool and sweet taste perfect for summer.
Fruit Fisherman's Sour Cabbage FishFresh fish slices cooked with sour cabbage, chili, and assorted fruits for a tangy, refreshing flavor.
Boiling Mao Xue WangBoiling Mao Xue Wang is a dish primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients perfectly blend in a spicy and fragrant broth, presenting an appealing color and aroma.
Corn CakeCorn cakes are a traditional snack made from cornmeal mixed with water and salt to form a paste, then pan-fried. They can be shaped into circles in a flat pan and fried until golden and crispy, or steamed for a soft, chewy texture.
Perilla Frog with BeefBraised frog with perilla leaves features frog as the main ingredient, paired with perilla leaves in cooking. The frog is cleaned, cut into pieces, and stir-fried together with perilla leaves, then seasoned and simmered.
Old Jar Sichuan-Style Acidic Cabbage and PerchFresh perch cooked with traditional old jar fermented cabbage, delivering a tangy, spicy flavor and tender fish meat.
Crispy Pork StripsCrispy pork strips are a popular Chinese snack made by marinating pork, coating it in batter, and deep-frying until golden and crunchy.
Sesame Oil Torn ChickenA dish of tender chicken shredded by hand and tossed in fragrant sesame oil with garlic and scallions, offering a rich, savory flavor.