Yu Na Sour Cabbage Fish (Sanyuanli Branch)
Sichuan cuisine · ⭐ 3.6
Stall No. 3, No. 336, Sanyuanli Avenue, Sanyuanli Subdistrict
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 Stall No. 3, No. 336, Sanyuanli Avenue, Sanyuanli Subdistrict. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Boneless Tomato Fish, Baby bok choy, Spicy Fish in Boiling Water (Boneless).
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: 3.6
- Address: Stall No. 3, No. 336, Sanyuanli Avenue, Sanyuanli Subdistrict
- Popular dishes: Boneless Tomato Fish, Baby bok choy, Spicy Fish in Boiling Water (Boneless), Boneless Sour Fish Soup, Taro Flour Dish
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Dishes
Boneless Tomato FishA fusion dish featuring boneless carp or perch simmered in a tangy tomato sauce, resulting in tender fish and rich, savory flavor.
Baby bok choyBaby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
Spicy Fish in Boiling Water (Boneless)A Sichuan dish featuring tender fish fillets cooked in a spicy, numbing broth with vegetables like bean sprouts and cabbage. Known for its bold flavor and aromatic spices.
Boneless Sour Fish SoupA spicy and sour fish soup made with boneless carp, fermented vegetables, and chili, simmered to perfection for a rich, tangy flavor.
Taro Flour DishSweet potato starch noodles are made from sweet potato starch, mixed with water, steamed, cut into strips, and dried. No additives are used. The finished product is semi-transparent, flexible, and can be soaked directly for cooking.
Tofu SkinTofu skin is a soy-based product made through soaking, grinding, boiling, and filtering processes. It has a golden color, thin and transparent texture, and can be eaten directly or used as an ingredient in cooking.
金汤藤椒酸菜鱼金汤藤椒酸菜鱼以新鲜草鱼为主料，配以酸菜、豆芽等辅料，先将鱼片腌制后滑熟，再与炒香的酸菜和金汤底料一同煮制，最后撒入藤椒提香。成品鱼肉嫩滑，汤汁浓郁。
Enoki MushroomEnoki mushrooms, using fresh enoki mushrooms as the main ingredient, are typically stir-fried or steamed with seasonings such as garlic and chili, preserving their tender texture and nutritional value—a quick and popular home-cooked dish.
Spicy Boneless Sichuan FishA spicy Sichuan dish featuring tender boneless fish slices cooked in a fiery broth with vegetables and chili peppers, known for its bold flavor and numbing heat.
Spicy Sour FishFresh carp served in a spicy sour broth with fermented vegetables and seasonings, known for its bold flavor and tender texture.