Da Shi Qing Jiang Mao Boiling Fish
Sichuan cuisine · ⭐ 4.5
No. 101, Building A, Laidi Science and Technology Park
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 No. 101, Building A, Laidi Science and Technology Park. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: First Love Coconut Ice Jelly, Spicy Boneless Chicken Feet, 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: No. 101, Building A, Laidi Science and Technology Park
- Popular dishes: First Love Coconut Ice Jelly, Spicy Boneless Chicken Feet, Sour Cabbage Fish, 糯米红糖糍粑, Spicy Crispy Pig Tongue
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Dishes
First Love Coconut Ice JellyA refreshing dessert made with ice jelly, coconut milk, red beans, and mango. Delicate and sweet, perfect for summer.
Spicy Boneless Chicken FeetA spicy, tangy cold dish made from boneless chicken feet marinated in a blend of chili, garlic, ginger, vinegar, and sugar.
Sour Cabbage FishA spicy and sour fish dish made with fresh carp, fermented cabbage, and chili peppers, popular in Sichuan cuisine.
糯米红糖糍粑糯米红糖糍粑是用糯米制成的糍粑，经过油炸或煎制后，表面金黄酥脆，内部软糯。红糖熬制成糖浆，淋在糍粑上，使其甜味浓郁。主要食材为糯米和红糖。
Spicy Crispy Pig TongueA Sichuan-style cold dish made with blanched and marinated pig tongue, seasoned with Sichuan pepper oil and chili oil for a spicy, crunchy texture.
Alluring Spicy ShrimpFresh shrimp stir-fried with chili, Sichuan pepper, garlic, and ginger, delivering a rich, spicy flavor and tender texture.
Sichuan-style Spicy Frog with贡椒Spicy frog dish made with fresh bullfrog, Gongjiao pepper, and Sichuan spices, delivering a bold, numbingly hot flavor.
Chongqing MaoxuewangChongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
Golden Soup Baby Bok ChoyGolden broth baby bok choy is made with baby bok choy and a golden soup base. The bok choy is washed, cut, and simmered in chicken or clear broth with ginger and scallions for a fresh, sweet, and tender flavor. The dish has a golden color and delicate texture.
Sichuan-style Boiled Fish with Green Flower PepperFresh carp or catfish is quickly cooked in a spicy, aromatic broth made with green flower pepper, dried chilies, and seasonings, resulting in a bold, numbingly spicy dish.
Sichuan Pepper Salad ShrimpFresh shrimp salad with Sichuan pepper dressing, featuring crisp vegetables and a numbingly aromatic flavor.