Happiness Inn Pub (Tianhe Branch 2)
Sichuan cuisine · ⭐ 4.6
No. 149, Tiyu Xi Heng Street (next to Unit 1822)
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. 149, Tiyu Xi Heng Street (next to Unit 1822). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Chicken with Chili Sauce, Salted Egg Yolk Shiitake Mushroom, Spicy Beef and Ox Tripe Slices.
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: 4.6
- Address: No. 149, Tiyu Xi Heng Street (next to Unit 1822)
- Popular dishes: Spicy Chicken with Chili Sauce, Salted Egg Yolk Shiitake Mushroom, Spicy Beef and Ox Tripe Slices, Sichuan-style Spicy Chicken, Dry-Fried Pork Intestines
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Dishes
Spicy Chicken with Chili SauceSpicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
Salted Egg Yolk Shiitake MushroomA Chinese dish made with fresh shiitake mushrooms and salted egg yolk, stir-fried until fragrant and crispy.
Spicy Beef and Ox Tripe Slices夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
Sichuan-style Spicy ChickenSichuan-style spicy chicken is made with chicken, dried chilies, and Sichuan peppercorns. Chicken pieces are marinated, then stir-fried with crispy fried chicken and spices to absorb the rich, spicy flavor.
Dry-Fried Pork IntestinesDry-fried intestines is a Chinese dish made primarily from pig intestines. After blanching to remove odor and cutting into segments, it's stir-fried in oil until slightly charred, then mixed with chili, garlic, ginger, and other seasonings.
Fan BoneFan bones are pork ribs named for their fan-like shape. Main ingredient is pork fan bones, typically blanched then stewed or braised with seasonings like soy sauce, cooking wine, ginger slices, and scallions until tender and flavorful.
Mashed Chili and EggplantLèi Cháoliáo Qiézi is a dish made primarily from eggplant and chili peppers. Eggplant is sliced and steamed, while chili peppers are roasted, peeled, and then crushed together with the eggplant in a mortar to create a smooth, blended texture.
Secret-Recipe Pickled Cabbage and PerchFresh perch cooked with secret-recipe pickled cabbage, resulting in tender fish and flavorful, tangy broth.
Old Bull Eating Tender GrassA home-style dish featuring beef and tender tofu or greens, stir-fried to create a rich, savory flavor.
Aged Yellow Wine FermentAged yellow wine ferment is made from premium yellow wine through long-term natural fermentation. Main ingredients are glutinous rice and aged yellow wine, processed via traditional fermentation for rich aroma and smooth texture. The product is semi-solid with a mild sweetness and distinct wine fragrance.
Pan-Seared BeefPan-seared beef uses high-quality steak, simply seasoned with salt and black pepper, then cooked in a hot pan until golden outside and tender inside, preserving the natural juices and enhanced with butter and rosemary.