Fish's Mistake (Magang Store)
Sichuan cuisine · ⭐ 3.5
No. 10 Qianshui Road, 1st Floor
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. 10 Qianshui Road, 1st Floor. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Grandmother's Vegetable Stir-Fried with Free-Range Eggs, Kung Pao Chicken, Stir-Fried Pork Intestines.
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. 10 Qianshui Road, 1st Floor
- Popular dishes: Grandmother's Vegetable Stir-Fried with Free-Range Eggs, Kung Pao Chicken, Stir-Fried Pork Intestines, Spicy Sour Fish, Special Sichuan Pepper Boneless Fish
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Dishes
Grandmother's Vegetable Stir-Fried with Free-Range EggsA home-style dish featuring earth eggs and grandmother's vegetable, stir-fried together for a delicate blend of egg tenderness and vegetable saltiness.
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 Pork IntestinesStir-fried pork intestines is a Chinese dish made from pig intestines, cleaned, sliced, and stir-fried with chili, garlic, ginger, and seasonings like soy sauce and cooking wine for a soft, flavorful texture.
Spicy Sour FishA classic Sichuan dish featuring tender fish in a spicy and sour broth made with fermented vegetables and aromatic spices.
Special Sichuan Pepper Boneless FishFresh boneless fish marinated with Sichuan pepper and spices, then fried or steamed for a tender, aromatic dish with a numbingly spicy kick.
Old Jar Sichuan-style Pickled Cabbage and BeefA traditional Chinese dish featuring tender beef simmered with aged pickled cabbage, known for its tangy and spicy flavor.
Old Jar Sichuan-Style Fish in Sour Vegetable SauceOld jar sour vegetable fish is made with fresh, tender fish meat and pickled sour vegetables, carefully cooked with various spices and seasonings. The fish meat is smooth and tender, the sour vegetables are crisp and tangy, and the broth is rich and flavorful, perfectly blending sour, fresh, and aromatic tastes.
Love in Eggplant HalvesLove of Eggplant and Green Beans is a dish primarily made with eggplant and green beans. The eggplant is cut into strips, and the green beans are sliced into segments. Both ingredients are first deep-fried to a half-cooked state. Then, in a wok, seasonings such as minced garlic, soy sauce, and salt are added, and the eggplant and green beans are stir-fried together until fully cooked, before being served on a plate.
Stir-Fried Sweet Potato Leaves with GarlicA simple and healthy dish made by stir-frying sweet potato leaves with garlic, resulting in a fresh and savory flavor.
Garlic Stir-fried Oil-mai VegetableA simple and flavorful dish made by stir-frying oil-mai vegetables with garlic, resulting in a crisp texture and rich garlic aroma.