Bao Zi Guang Teahouse
Cantonese cuisine · ⭐ 4.0
Shop 102, No. 37 Siyou Er Ma Road
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 Shop 102, No. 37 Siyou Er Ma Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Three-Mix Rice Noodle Roll, Bandit Chicken Wings, Nostalgic Red Bean Ice.
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: 4.0
- Address: Shop 102, No. 37 Siyou Er Ma Road
- Popular dishes: Three-Mix Rice Noodle Roll, Bandit Chicken Wings, Nostalgic Red Bean Ice, Signature Lemon Tea, Hong Kong Pineapple Bun with Butter
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Dishes
Three-Mix Rice Noodle RollA Cantonese specialty made from rice noodles filled with pork, shrimp, and beef, steamed to perfection and served with soy sauce or chili paste.
Bandit Chicken WingsA spicy stir-fried dish made with chicken wings and bold seasonings like chili, Sichuan pepper, garlic, and ginger, popular in Sichuan cuisine.
Nostalgic Red Bean IceA classic dessert made with boiled red beans and ice, sweetened with sugar syrup for a refreshing treat.
Signature Lemon TeaSignature lemon tea is made with fresh lemon slices, black or green tea, ice, and sweetener like syrup or honey. Lemon slices and tea are steeped together, cooled, filtered, then sweetened to taste before serving over ice.
Hong Kong Pineapple Bun with ButterHong Kong-style pineapple bun is a特色 bread originating from Hong Kong, based on a sweet bread with a crispy pineapple skin topping. The pineapple skin is made by mixing sugar, lard, and flour, then baked to form a fragrant and crunchy outer layer. The bread itself is soft, creating a delightful contrast in texture with the crispy skin.
Fried Squid BallsFried squid balls are made from fresh squid meat mixed with seasonings, shaped into balls and deep-fried until golden and crispy, offering a tender and savory seafood experience.
Beef and Egg RiceBeef and egg rice features tender beef slices stir-fried with eggs, served over steamed rice for a savory and satisfying meal.
Clay Pot Silk Stock Milk TeaA Hong Kong-style milk tea made by slow-brewing tea and milk in a clay pot, filtered through a silk cloth for smooth texture.
Dry-Fried Beef and Rice NoodlesA classic Cantonese dish featuring beef, bean sprouts, chives, and rice noodles stir-fried quickly over high heat for a smoky, aromatic flavor.
Pan-Fried Chicken Cutlet with Two Eggs over RiceA savory dish featuring pan-seared chicken breast served over steamed rice, topped with two eggs—one soft-boiled and one poached—for a rich, satisfying meal.