Jiangyu'er Sour Cabbage Fish (Jianggao Pedestrian Street Branch)
Sichuan cuisine · ⭐ 4.5
Room A201, No. 18 Dongsheng 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 Room A201, No. 18 Dongsheng Street. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Northeast Wuchang Rice, Ice Jelly, Hammer-Pounded Cucumber Salad.
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: 4.5
- Address: Room A201, No. 18 Dongsheng Street
- Popular dishes: Northeast Wuchang Rice, Ice Jelly, Hammer-Pounded Cucumber Salad, Torn Mustache Chicken, Osmanthus Fruit Ice Jelly
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Dishes
Northeast Wuchang RiceNortheast Wuchang rice is made from high-quality Wuchang rice as the main ingredient. After careful washing, it is soaked in an appropriate amount of water and then steamed with precise heat control. The finished rice has full grains, a white color, a soft and sticky texture, and a rich aroma.
Ice JellyIce jelly is a traditional dessert made from ice jelly seeds, processed into transparent gel-like blocks. To prepare it, the blocks are cut into细条 or small pieces and mixed with ingredients such as brown sugar syrup, sesame seeds, crushed peanuts, and fruit pieces. It has a smooth, refreshing texture that cools and refreshes the body.
Hammer-Pounded Cucumber SaladA refreshing cold dish made by smashing small cucumbers with a knife and mixing them with garlic, vinegar, salt, sugar, and sesame oil for a crisp, tangy flavor.
Torn Mustache ChickenA dish featuring tender chicken marinated in a secret sauce, steamed and then torn by hand into thin strips. It offers a rich, savory flavor with a hint of spice.
Osmanthus Fruit Ice JellyA refreshing dessert made with ice jelly, fresh fruits, and osmanthus syrup, offering a cool and sweet taste perfect for summer.
Boiling Mao Xue WangBoiling Mao Xue Wang is a dish primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients perfectly blend in a spicy and fragrant broth, presenting an appealing color and aroma.
Sea Urchin Fried RiceSea urchin fried rice is made with rice, fresh sea urchin, eggs, and green onions. First, stir-fry the rice, then add sea urchin and eggs, and finally season and mix well.
Pork Lard Stir-fried Mixed VegetablesA traditional Chinese home-style dish made by stir-frying pork lard with mixed vegetables like cabbage, carrot, and green pepper for a rich, savory flavor.
Old Jar Sichuan-Style Acidic Cabbage and PerchFresh perch cooked with traditional old jar fermented cabbage, delivering a tangy, spicy flavor and tender fish meat.
Bean Paste CauliflowerA Chinese home-style dish made by stir-frying cauliflower with fermented soybean paste, resulting in a savory and aromatic flavor.
Fresh Chili and Perilla FrogFresh frog legs stir-fried with fresh chili and perilla leaves, delivering a spicy and aromatic flavor.