Xiao Zhang Jia Wei Nong Zhuang · Private Family Farm Cuisine (Lan Shi Branch)
Cantonese cuisine · ⭐ 3.9
Units 22–27, Row 2, Dongjianglong Catering City Entertainment Center (500 meters from Exit B of Shiliang Station, Metro Line 2)
Dragon Mate tips
If you are traveling in China to visit Fo Shan, 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 Units 22–27, Row 2, Dongjianglong Catering City Entertainment Center (500 meters from Exit B of Shiliang Station, Metro Line 2). It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Sang叶 Soup, Ancient Method Salt-Baked Hair Chicken, Principal's Snail Rice Porridge.
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: Fo Shan
- Category: Cantonese cuisine
- Rating: 3.9
- Address: Units 22–27, Row 2, Dongjianglong Catering City Entertainment Center (500 meters from Exit B of Shiliang Station, Metro Line 2)
- Popular dishes: Sang叶 Soup, Ancient Method Salt-Baked Hair Chicken, Principal's Snail Rice Porridge, Principal's Tofu Pudding, Perilla and Sichuan Peppercorn Steamed Prawn
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Dishes
Sang叶 SoupA delicate dish made with fresh mulberry leaves simmered in a clear broth, offering a light and refreshing taste.
Ancient Method Salt-Baked Hair ChickenFresh hair chicken is slow-baked in coarse salt using traditional methods, resulting in tender and flavorful meat with a savory aroma.
Principal's Snail Rice PorridgeA savory rice porridge made with fresh snails, slow-cooked to a creamy consistency, offering a delicate and rich flavor.
Principal's Tofu PuddingA delicate dish made with soft tofu and savory ingredients like shrimp, ham, and mushrooms, steamed to preserve natural flavors.
Perilla and Sichuan Peppercorn Steamed PrawnFresh large prawns are stir-fried quickly with perilla leaves and sanshui peppercorns using the 'jue jie' cooking method. The prawns are tender and juicy, with a rich aroma combining the freshness of perilla and the numbing spice of sanshui pepper.
Brown Sugar CakeA traditional sweet dessert made from glutinous rice flour and brown sugar, steamed to a soft and sweet texture.
Crispy Roast GooseCrispy-skinned roast goose is a Cantonese roasted meat dish made with a whole goose as the main ingredient. The goose is marinated, hung to air-dry, and then roasted in an oven until the skin becomes crispy and the meat tender. During preparation, honey or maltose syrup is typically brushed onto the goose to create a shiny red crust.
Chrysanthemum JellyA cold dish made from mung bean jelly shaped like chrysanthemums, topped with vegetables and a tangy spicy sauce.
Pickled Ginger Stir-Fried Chencun NoodlesA Cantonese cold dish featuring Chencun noodles tossed with pickled ginger, offering a refreshing and tangy flavor.
Pan-fried Squid CakesPan-fried squid cakes made from fresh squid, minced pork, scallions, ginger, and seasonings. Squid is chopped and mixed with pork, then combined with starch and spices, shaped into patties, and pan-fried until golden brown on both sides—crispy outside, tender inside.
Braised Tofu in Abalone SauceBraised tofu in abalone sauce is a dish featuring soft tofu as the main ingredient, seasoned with abalone sauce. Tofu is blanched to remove odor, then simmered in the sauce to absorb its rich flavor. The result is tender tofu with a savory, concentrated broth.