Juxi Private Kitchen (Huangs Road Branch)
特色菜 · ⭐ 3.1
Levels 1–4, Haikuicheng, No. 26 Yuennan Street, Huangsha Avenue
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 Levels 1–4, Haikuicheng, No. 26 Yuennan Street, Huangsha Avenue. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Braised Pork Intestines in Braising Sauce, Steamed Carp, Australian Abalone.
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: 特色菜
- Rating: 3.1
- Address: Levels 1–4, Haikuicheng, No. 26 Yuennan Street, Huangsha Avenue
- Popular dishes: Braised Pork Intestines in Braising Sauce, Steamed Carp, Australian Abalone, Braised Chicken, Pork Neck Meat
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Dishes
Braised Pork Intestines in Braising SauceA traditional Chinese dish made by slow-cooking cleaned pork intestines in a rich, aromatic braising sauce until tender and flavorful.
Steamed CarpA classic Cantonese dish made by steaming carp with ginger and scallions, highlighting the fish's natural freshness and tenderness.
Australian AbaloneFresh Australian abalone is gently simmered in broth with ginger and scallions, resulting in tender, flavorful meat.
Braised ChickenRoast chicken is a traditional Chinese dish with chicken as the main ingredient. During preparation, the chicken is marinated and then roasted until the skin turns golden and crispy while the meat remains tender and juicy. The cooking process emphasizes precise control of heat to ensure the best texture and flavor of the chicken.
Pork Neck MeatPork neck meat is made from the pork neck area, marinated and then grilled or pan-fried until golden brown. It has a fresh and tender taste with firm texture.
White-Cut Qingyuan ChickenA Cantonese cold dish made by poaching fresh chicken in water, then chilling and slicing it. Served with ginger and scallion sauce for a delicate, savory flavor.
GrouperGrouper is a saltwater fish commonly used in cooking. The main ingredient is fresh grouper, and the preparation methods include steaming, braising, or frying. Steaming preserves the natural flavor of the fish meat, braising adds seasonings such as soy sauce and ginger slices, and frying results in a crispy skin with tender, juicy flesh inside.
Crispy PorkCrispy pork is a dish made primarily with pork, usually belly or tenderloin, marinated and coated in starch or batter before frying until the skin becomes golden and crispy. Proper heat control ensures tender, juicy meat with a crunchy exterior.
Stir-Fried Chicken Offal with Chinese BroccoliA classic Chinese dish featuring tender chicken offal and crisp Chinese broccoli, stir-fried quickly in a wok with savory seasonings.
Steamed Free-Range ChickenA classic Cantonese dish featuring tender, poached free-range chicken served chilled with a simple ginger-scallion dipping sauce.