Nanxiong Xiongzhou Local Cuisine Restaurant (Yuebei Building Branch)
Cantonese cuisine · ⭐ 3.8
Yuebei Building, 5th Floor, No. 617 Dongfeng East Road
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 Yuebei Building, 5th Floor, No. 617 Dongfeng East Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Country Fish, Nanxiong Three Treasures, Seasonal Vegetable Taro Paste.
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: 3.8
- Address: Yuebei Building, 5th Floor, No. 617 Dongfeng East Road
- Popular dishes: Country Fish, Nanxiong Three Treasures, Seasonal Vegetable Taro Paste, Beef Trio Delight, Ox Head Meat
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Dishes
Country FishA rustic dish made with fresh carp, tofu, chili, ginger, and garlic, simmered to create a rich, savory flavor.
Nanxiong Three TreasuresNanxiong Three Treasures is a traditional dish from Nanxiong, Guangdong, featuring local specialties such as fermented mustard greens, tofu, and cured meats, steamed or stewed to bring out rich, savory flavors.
Seasonal Vegetable Taro PasteMade from fresh seasonal vegetables and taro, steamed and mashed into a smooth paste, then seasoned lightly. Offers a smooth texture with mild taro fragrance and natural sweetness from vegetables, without strong spiciness or heavy flavor.
Beef Trio DelightBeef trio is a dish featuring beef, tripe, and beef tripe as main ingredients. The offal is blanched to remove odor, then stewed or stir-fried with葱姜蒜, chili, and other seasonings until flavorful. The finished dish has a bright red color and a soft yet chewy texture.
Ox Head MeatOx head meat is a dish made primarily from beef head parts, prepared by blanching, stewing, or braising. Seasoned with scallions, ginger, star anise, and cinnamon for rich flavor and tender texture.
Beef Dry TigerA spicy dried beef dish made by marinating and air-drying beef, often seasoned with chili and Sichuan pepper for a bold flavor.- Taro SoupTaro soup is made primarily from taro. After peeling and cutting the taro into pieces, it's cooked with water or broth, optionally adding ginger for aroma. It's simmered until the taro becomes soft and creamy, resulting in a smooth and delicate texture.
Taro Paste and Pork Cracklings Stuffed TofuTofu stuffed with creamy taro paste and crispy pork cracklings, steamed to perfection for a rich, savory experience.
Eggplant Pan-Fried DumplingEggplant Pan-Fried Dumpling is made primarily from eggplant, diced and marinated, then mixed with seasonings and wrapped in dough, pan-fried until golden brown on both sides. The exterior is crispy, the filling tender, with rich savory and slightly charred aroma.
Sour Bamboo Shoots and Chili Pork IntestinesA spicy Sichuan dish featuring pork intestines stir-fried with sour bamboo shoots and chili, offering a tangy and fiery flavor profile.
Sour Bamboo Shoot DuckA Chinese dish featuring duck meat and sour bamboo shoots, simmered to tender perfection with a tangy, spicy flavor profile.
Stuffed TofuA traditional Chinese dish where tofu is filled with minced meat or shrimp and steamed until tender, offering a delicate balance of flavors.
Jiao La CiJiao La Ci is a traditional Chinese dim sum made from glutinous rice flour, wrapped around savory fillings such as pork or shrimp, then steamed. The outer layer is soft and sticky, with a flavorful filling, offering a rich texture and regional character.