No. 8 Xiang Cuisine (Yunshan Avenue Store)
Hunan cuisine · ⭐ 4.3
Units 104–105, Ground Floor, 18K Business Building, No. 95 Yunshan Avenue, Xinhua Street
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 Units 104–105, Ground Floor, 18K Business Building, No. 95 Yunshan Avenue, Xinhua Street. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Fresh One-Pot Dish, Spicy Pot-Braised Sticky Rice Bamboo Shoots, Signature Spicy Double-Color Reservoir Fish.
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: Hunan cuisine
- Rating: 4.3
- Address: Units 104–105, Ground Floor, 18K Business Building, No. 95 Yunshan Avenue, Xinhua Street
- Popular dishes: Fresh One-Pot Dish, Spicy Pot-Braised Sticky Rice Bamboo Shoots, Signature Spicy Double-Color Reservoir Fish, Braised Pork Belly with Preserved Vegetable, Tea Oil Stewed Free-range Chicken
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
Fresh One-Pot DishA pot of freshness features a variety of seafood, meats, and vegetables as main ingredients, carefully cooked together in one pot. Each ingredient retains its own freshness while blending harmoniously, resulting in a rich and flavorful broth.
Spicy Pot-Braised Sticky Rice Bamboo ShootsDry pot sticky bamboo shoot is a dish made with sticky bamboo shoots as the main ingredient, paired with pork belly, green pepper, red pepper, and onion. Soak the bamboo shoots first, then stir-fry with diced pork belly, add seasonings, simmer gently, and finish by tossing with chopped scallions.
Signature Spicy Double-Color Reservoir FishSignature Spicy Double-Color Reservoir Fish is a Sichuan dish made with reservoir fish and spicy minced chili. The fish is tender and flavorful, with the spicy taste of the chili perfectly combined with the freshness of the fish.
Braised Pork Belly with Preserved VegetableA classic Chinese dish made by steaming pork belly slices layered with preserved vegetables, resulting in tender, flavorful meat and savory, umami-rich vegetables.
Tea Oil Stewed Free-range ChickenA traditional dish made with free-range chicken simmered in tea oil, resulting in tender meat and rich aroma.
Steamed Egg CustardSteamed egg custard is a Chinese dish made primarily from eggs and water. Eggs are beaten, mixed with warm water, strained, and steamed in a container over boiling water. A pinch of salt is typically added, along with optional ingredients like shrimp, ham, or green onions.
Spicy Pork Stir-FryStir-fried pork with chili peppers is a home-style dish made primarily from pork and chili peppers. The method involves slicing the pork thinly, cutting the chili peppers into segments, stir-frying the pork until it changes color, then adding the chili segments and continuing to stir-fry. Finally, seasonings are added and the dish is stirred evenly to complete.
Sour Radish Stir-fried Tripe StripsA Sichuan-style dish made with sour radish and pork tripe, stir-fried for a crisp, tangy flavor.
Sour Radish Pork TripeA Sichuan dish featuring pork tripe and sour radish, simmered together for a tangy and spicy flavor.