Cao Niao Restaurant (Fuchang Road Branch)
Cantonese cuisine · ⭐ 4.5
No. 10 Fuchang Road
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. 10 Fuchang Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Tai Shan Cauliflower Stir-Fried with Local Pork, Dry-Fried Beef Rice Noodles, Stir-fried Water East Mustard with Garlic.
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: Cantonese cuisine
- Rating: 4.5
- Address: No. 10 Fuchang Road
- Popular dishes: Tai Shan Cauliflower Stir-Fried with Local Pork, Dry-Fried Beef Rice Noodles, Stir-fried Water East Mustard with Garlic, Signature Golden Sour Cabbage Perch, Pan-Seared Eel
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Dishes
Tai Shan Cauliflower Stir-Fried with Local PorkA Cantonese home-style dish featuring fresh Tai Shan cauliflower and locally raised pork, stir-fried quickly to retain crispness and savory flavor.
Dry-Fried Beef Rice NoodlesDry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
Stir-fried Water East Mustard with GarlicA Cantonese dish featuring fresh water east mustard stir-fried with garlic, delivering a crisp texture and savory aroma.
Signature Golden Sour Cabbage PerchFresh perch cooked with sour cabbage and golden broth, resulting in tender fish and rich, tangy flavor.
Pan-Seared EelA dish of fresh eel marinated and pan-seared, then baked to perfection for a tender and flavorful experience.
Braised Squab with Soy SauceBraised squab is a traditional dish featuring squab as the main ingredient. After marinating, the squab is braised to achieve a golden, crispy skin and tender, juicy meat, complemented by a specially prepared braising sauce that delivers a rich aroma.
Braised Eggplant with Fish-Scent SauceA classic Sichuan dish featuring eggplant braised in a savory-sweet sauce with minced meat, garlic, and ginger, served in a clay pot for rich flavor.
Peanut Pork Trotter StewPeanut pig trotter stew is a slow-cooked dish featuring pig trotters and peanuts. After blanching, the trotters are simmered with peanuts in a clay pot with water, ginger, and cooking wine until tender and flavorful. The broth is rich, the trotters gelatinous, and the peanuts aromatic and soft.
Lipu Taro Stewed Black GooseLipu taro and black goose slowly stewed together, resulting in a rich, savory dish where the taro absorbs the goose's flavor while remaining tender.
Golden Garlic Pork RibsGolden Garlic Bone is a dish primarily made with pork ribs. The preparation involves marinating the pork ribs to infuse flavor, then coating them with minced garlic and other seasonings before deep-frying at high temperature until golden and crispy. Finally, it is garnished with chopped green onions to enhance aroma.
Scallion-Glazed Sea BassA dish of fresh sea bass steamed with scallions and ginger, resulting in tender fish and aromatic flavor.
Fresh Fruit Sweet and Sour PorkA flavorful dish of crispy pork pieces stir-fried with fresh fruits like pineapple and bell peppers, seasoned in a sweet and sour sauce.