Xinzhu Garden Private Kitchen
特色菜 · ⭐ 4.2
No. 2, Lane 1, Sha Yuan Xia Street, Long Qi Village
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. 2, Lane 1, Sha Yuan Xia Street, Long Qi Village. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Bitter Melon and Pork Rib Stew, Bitter Melon Stir-Fried with Beef, Salted Fish and Eggplant Stew.
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: 特色菜
- Rating: 4.2
- Address: No. 2, Lane 1, Sha Yuan Xia Street, Long Qi Village
- Popular dishes: Bitter Melon and Pork Rib Stew, Bitter Melon Stir-Fried with Beef, Salted Fish and Eggplant Stew, Sichuan-style Twice-Cooked Pork, Braised Pork Ribs Claypot Rice
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Dishes
Bitter Melon and Pork Rib StewA savory stew made with bitter melon and pork ribs, slow-cooked until tender and flavorful.
Bitter Melon Stir-Fried with BeefA Chinese dish made by stir-frying bitter melon with beef, featuring a refreshing taste and tender meat.
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.
Sichuan-style Twice-Cooked PorkChuan-style stir-fried pork belly is made with pork belly as the main ingredient. The meat is first boiled, sliced, and then stir-fried together with配料 such as doubanjiang (fermented broad bean paste), garlic chives, and green peppers. During preparation, the pork belly's fat must be sautéed out until the slices curl slightly and develop a subtle charred aroma, then seasonings are added and the dish is stir-fried evenly.
Braised Pork Ribs Claypot RiceStewed spare ribs with rice is cooked slowly in a clay pot, allowing the rice to absorb the rich flavor of the pork ribs. Seasoned with soy sauce and ginger, it forms a crispy crust at the bottom—delicious and authentic.
Hung Qigong Clay Pot ChickenA traditional Chinese dish featuring chicken slow-cooked in a clay pot with special seasonings, resulting in tender meat and rich flavor.
Steamed CarpA classic Cantonese dish made by steaming carp with ginger and scallions, highlighting the fish's natural freshness and tenderness.
Roast GooseRoast goose is a traditional dish made from a whole goose, marinated and then roasted over charcoal. Its skin is golden and crispy, while the meat is tender and juicy, with an aromatic fragrance.
White-Cut ChickenWhite-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
Braised Tuna with Fermented Black Beans and Chinese Water SpinachA stir-fry of fermented black beans and canned tuna with fresh Chinese water spinach, offering a savory and aromatic dish.