Qiantuo Zhe Zhe Bo
Cantonese cuisine · ⭐ 4.1
No. 14 Nan Er Road
Dragon Mate tips
If you are traveling in China to visit Fo Shan, this restaurant is worth a stop for great food. This restaurant is located at No. 14 Nan Er Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Stir-Fried Clay Pot Spare Ribs, Stir-fried Frog with Flavor, Stir-Fried Cucumber in Clay Pot.
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: Fo Shan
- Category: Cantonese cuisine
- Rating: 4.1
- Address: No. 14 Nan Er Road
- Popular dishes: Stir-Fried Clay Pot Spare Ribs, Stir-fried Frog with Flavor, Stir-Fried Cucumber in Clay Pot, Zi Zi Fish Pond Chicken, Stir-fried Fish Bladder
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Dishes
Stir-Fried Clay Pot Spare RibsSpare ribs are stir-fried at high heat in a clay pot with ginger, garlic, and scallions. The dish features tender meat and rich aroma, accompanied by a distinctive sizzling sound.
Stir-fried Frog with FlavorA Cantonese dish featuring fresh frogs stir-fried in a clay pot with garlic, ginger, and chili, delivering a savory and aromatic flavor.
Stir-Fried Cucumber in Clay PotA Cantonese-style stir-fry featuring fresh cucumber cooked quickly in a clay pot with garlic and ginger, resulting in a crisp and savory dish.
Zi Zi Fish Pond ChickenChicken and fresh fish are the main ingredients in Zi Zi Fish Pond Chicken, cooked in a clay pot with ginger, garlic, chili, and other seasonings, delivering a rich, aromatic flavor. High-heat stir-frying preserves the natural taste of the ingredients.
Stir-fried Fish BladderA Cantonese specialty featuring fresh fish bladder stir-fried with garlic, ginger, and vegetables in a hot wok for a crisp, savory dish.
Shagiang Stir-fried BeefA Cantonese dish featuring beef stir-fried with sand ginger, garlic, and chili in a clay pot for a rich, aromatic flavor.
Perilla Chicken and Intestine StewFresh pork intestines are stir-fried with perilla leaves, garlic, and ginger using the 'jiejie' cooking method. The intestinal tubes are seared over high heat, resulting in a slightly crispy exterior and tender interior, infused with rich perilla aroma and savory flavor.
Braised Bamboo Intestine with PerillaA Cantonese dish featuring bamboo intestine stir-fried quickly with perilla leaves, seasoned with soy sauce and garlic for a savory, aromatic flavor.
Shrimp Paste Stir-fried Green BeansShrimp paste stir-fried beans is a dish primarily made with green beans and shrimp paste. After washing, the green beans are cut into segments and stir-fried together with shrimp paste in a pan, adding appropriate seasonings. Cooked over medium-low heat until the beans are tender and fully infused with the savory aroma of the shrimp paste.
Shrimp Paste Stir-fried Water SpinachA Cantonese dish featuring water spinach stir-fried with shrimp paste, delivering a savory and aromatic flavor.
Sour Cabbage with Pork IntestinesSuancai Feichang is a dish primarily made with pork intestines and pickled cabbage. After thorough cleaning and blanching to remove odor, the pork intestines are stewed together with chopped pickled cabbage, allowing the intestines to absorb the sour aroma of the cabbage while maintaining a soft and tender texture.