Baiyuan Restaurant
Hunan cuisine · ⭐ 3.3
No. 60, Fubin 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. 60, Fubin Road. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Salted Fish and Eggplant Stew, Steamed Blackfish, Ginkgo Nut Pig Stomach Tofu Skin Soup.
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: Hunan cuisine
- Rating: 3.3
- Address: No. 60, Fubin Road
- Popular dishes: Salted Fish and Eggplant Stew, Steamed Blackfish, Ginkgo Nut Pig Stomach Tofu Skin Soup, Stir-fried Pork Belly with Leeks, Stir-fried回锅肉 with Tofu Skin
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Dishes
Salted Fish and Eggplant Stew咸鱼茄子煲 is a home-style dish primarily made with salted fish and eggplant. The salted fish is first pan-fried until fragrant, then combined with eggplant in a clay pot and slowly stewed with seasonings until the eggplant becomes tender and soft, perfectly blending the savory aroma of the salted fish with the silky texture of the eggplant.
Steamed BlackfishA dish made by steaming blackfish with ginger and scallions, preserving its tender texture and natural flavor.
Ginkgo Nut Pig Stomach Tofu Skin SoupGinkgo Nut Pig Stomach Tofu Skin Soup is a soup made with ginkgo nuts, pig stomach, and tofu skin. The pig stomach is cleaned and blanched before being cooked together with ginkgo nuts and tofu skin, resulting in a delicious and nutritious dish.
Stir-fried Pork Belly with LeeksA classic Chinese home-style dish featuring stir-fried pork belly slices with fresh leeks, combining savory meat and crisp greens.
Stir-fried回锅肉 with Tofu SkinA Chinese dish made with pork belly and tofu skin. Pork belly is sliced, boiled, then stir-fried to render fat, combined with tofu skin, seasoned with doubanjiang, garlic, ginger, and finished with green pepper or onion.