Jiang Yu'er Sour Cabbage Fish (Shi Jing Wanmin Department Store Branch)
Sichuan cuisine · ⭐ 4.4
4th Floor, Wanmin Plaza
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 4th Floor, Wanmin Plaza. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Sichuan-style Pork Intestine and Blood Curd Dish, Osmanthus Fruit Ice Jelly, Boiling Mao Xue Wang.
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: 4.4
- Address: 4th Floor, Wanmin Plaza
- Popular dishes: Sichuan-style Pork Intestine and Blood Curd Dish, Osmanthus Fruit Ice Jelly, Boiling Mao Xue Wang, Old Jar Sichuan-Style Acidic Cabbage and Perch, Sour Plum Juice to Relieve Spiciness
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Sichuan-style Pork Intestine and Blood Curd DishA classic Sichuan dish made with pork intestines and duck blood, stir-fried with vegetables and spices for a bold, numbingly spicy flavor.
Osmanthus Fruit Ice JellyA refreshing dessert made with ice jelly, fresh fruits, and osmanthus syrup, offering a cool and sweet taste perfect for summer.
Boiling Mao Xue WangBoiling Mao Xue Wang is a dish primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients perfectly blend in a spicy and fragrant broth, presenting an appealing color and aroma.
Old Jar Sichuan-Style Acidic Cabbage and PerchFresh perch cooked with traditional old jar fermented cabbage, delivering a tangy, spicy flavor and tender fish meat.
Sour Plum Juice to Relieve SpicinessA refreshing drink made from plums, hawthorn, and tangerine peel, sweetened with rock sugar and lemon juice. It effectively cools the palate after spicy meals.
Chongqing Spicy Fish with IntestinesA spicy fish dish from Chongqing featuring tender carp and pork intestines, simmered in a rich, numbingly spicy sauce.
Crispy Pork StripsCrispy pork strips are a popular Chinese snack made by marinating pork, coating it in batter, and deep-frying until golden and crunchy.
Fresh Chili and Perilla Frog Stir-fryFresh frog legs stir-fried with fresh chili and perilla leaves, delivering a spicy and aromatic dish.
Sesame Oil Torn ChickenA dish of tender chicken shredded by hand and tossed in fragrant sesame oil with garlic and scallions, offering a rich, savory flavor.