Mo Da Mao · Traditional White-Skinned Chicken
Cantonese cuisine · ⭐ 3.4
Buildings B and C, East Side of Pan Tang Road (opposite Panxi Restaurant)
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 Buildings B and C, East Side of Pan Tang Road (opposite Panxi Restaurant). It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Five-Willow Fried Egg, Signature Braised Squab, Stir-fried Amaranth with Chili and Fermented Tofu.
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: 3.4
- Address: Buildings B and C, East Side of Pan Tang Road (opposite Panxi Restaurant)
- Popular dishes: Five-Willow Fried Egg, Signature Braised Squab, Stir-fried Amaranth with Chili and Fermented Tofu, Clear Peace Chicken, Steamed Carp
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Dishes
Five-Willow Fried EggFive Willow Fried Egg is a Chinese dish featuring eggs as the main ingredient. Eggs are beaten and seasoned, then deep-fried until golden and crispy, forming a crunchy outer layer resembling willow branches. It's typically served with scallion strips, ginger threads, garlic, and carrot shavings for a colorful 'Five Willow' effect.
Signature Braised SquabFresh squab is marinated, then simmered slowly with soy sauce, sugar, cooking wine, and ginger until tender and flavorful.
Stir-fried Amaranth with Chili and Fermented TofuStir-fried amaranth with chili threads and fermented tofu: Wash and cut amaranth, slice chili. Heat oil, stir-fry chili, add amaranth until tender, then mix in fermented tofu for flavor.
Clear Peace ChickenA classic Cantonese cold dish featuring tender poached chicken served with ginger-scallion sauce and soy dressing, known for its delicate flavor and refreshing taste.
Steamed CarpA classic Cantonese dish made by steaming carp with ginger and scallions, highlighting the fish's natural freshness and tenderness.
Steamed Bok ChoySteamed bok choy is a Chinese dish featuring fresh bok choy blanched briefly in boiling water, then drained and served with a sauce or plain. Simple preparation highlights the natural flavor of the vegetable.
Red Onion ChickenA Chinese dish featuring chicken glazed with a savory sauce made from sautéed red onions, offering a rich and aromatic flavor.
Sichuan Pine Nut FishA classic Sichuan dish featuring crispy fish fillets tossed with toasted pine nuts and a tangy sweet-and-sour sauce.
Mo Da Mao Traditional Boiled ChickenMo Da Mao Traditional Boiled Chicken is a Cantonese dish made with fresh chicken, carefully selected and blanched before being cooled and sliced. It is known for its tender meat and refreshing taste, usually served with a special dipping sauce.
Over-the-Barrier Dry-Fried Beef Rice NoodlesA classic Cantonese dish featuring tender beef slices, bean sprouts, onions, and wide rice noodles stir-fried quickly over high heat for a savory, slightly crispy texture.
Green Apple Poached ChickenA delicately poached chicken dish enhanced with fresh green apple slices for a refreshing twist.