Hao Chi Zui Sichuan Cuisine (Zhengjia Plaza Store)
Sichuan cuisine · ⭐ 4.1
No. 228 Tianhe Road, Zhengjia Plaza, M Floor, Shop D08d
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. 228 Tianhe Road, Zhengjia Plaza, M Floor, Shop D08d. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Clear Soup with Bean Sprouts, Bitter Melon and Egg Stir-fry, Sichuan Spicy Crawfish.
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: 4.1
- Address: No. 228 Tianhe Road, Zhengjia Plaza, M Floor, Shop D08d
- Popular dishes: Clear Soup with Bean Sprouts, Bitter Melon and Egg Stir-fry, Sichuan Spicy Crawfish, Sichuan Boiled Fish, Braised Mandarin Fish
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Dishes
Clear Soup with Bean SproutsHeung汤豆苗 is a dish made with fresh bean sprouts cooked in rich broth or clear soup. After blanching, the sprouts are simmered in seasoned broth to absorb its flavor. A slice of ginger is added to enhance aroma and reduce any fishy smell, preserving the sprouts' vibrant green color and crisp texture.
Bitter Melon and Egg Stir-fryA classic Chinese dish made with bitter melon and eggs, stir-fried for a light and healthy meal.
Sichuan Spicy CrawfishSpicy crawfish stir-fried with Sichuan peppercorns and chili, a signature dish from the Sichuan province.
Sichuan Boiled FishA classic Sichuan dish featuring tender fish fillets cooked in a spicy, numbing broth with vegetables and chili oil.
Braised Mandarin FishA Chinese dish featuring mandarin fish braised in a savory sauce with soy sauce, sugar, and aromatics.
Old Jar Sichuan-Style Fish in Sour Vegetable SauceOld jar sour vegetable fish is made with fresh, tender fish meat and pickled sour vegetables, carefully cooked with various spices and seasonings. The fish meat is smooth and tender, the sour vegetables are crisp and tangy, and the broth is rich and flavorful, perfectly blending sour, fresh, and aromatic tastes.
Spicy Chicken Without RiceA spicy Sichuan-style chicken dish made with dried chilies and Sichuan peppercorns, served without rice for a bold, fiery flavor experience.
Sour Cabbage Stir-Fried Pork IntestinesSuancai stir-fried pork intestines is a dish made primarily from pork intestines and pickled cabbage. After cleaning and blanching to remove odor, the intestines are stir-fried with sliced pickled cabbage and seasoned appropriately until flavorful. The dish has a bright color and rich texture.
Premium MaoxuewangGolden Grade Maoxuewang is a Sichuan-style hot pot dish primarily made with duck blood, beef tripe, yellow throat, luncheon meat, bean sprouts, and tofu skin. The ingredients are first blanched or boiled, then simmered in a specially prepared spicy and numbing broth, and finally garnished with chopped green onions and cilantro.
Spicy ShrimpSpicy shrimp is a dish made primarily with fresh shrimp, stir-fried with spices such as chili peppers and Sichuan peppercorns. The shrimp meat is tender and succulent, paired with aromatic spicy seasonings that create an enticing color and fragrance.