Yun Wai Tian Jia Home-style Goose
Cantonese cuisine · ⭐ 3.7
Approx. 220 meters northwest of the intersection of Yongshun East Avenue and Sangtian 3rd Road
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 Approx. 220 meters northwest of the intersection of Yongshun East Avenue and Sangtian 3rd Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Stir-Fried Snails, Lu Goose, Lotus Root Soup.
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: 3.7
- Address: Approx. 220 meters northwest of the intersection of Yongshun East Avenue and Sangtian 3rd Road
- Popular dishes: Stir-Fried Snails, Lu Goose, Lotus Root Soup, Stinky Bean Paste Bok Choy, Soy Sauce Goose
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Stir-Fried SnailsStir-fried snails is a dish using snails as the main ingredient. After cleaning and blanching to remove fishy smell, snails are stir-fried with葱姜蒜、辣椒 and other seasonings.适量 soy sauce, cooking wine and spices are added for flavor, resulting in tender, rich-tasting snails.
Lu GooseLu Goose is a traditional Chinese dish made from whole goose, marinated, braised, and air-dried for rich flavor and tender texture, often served during festive occasions.
Lotus Root SoupLotus root soup is a dish primarily made with lotus root as the main ingredient, often simmered together with pork bones or chicken. The preparation is simple: clean the ingredients, add sufficient water, and slowly stew for several hours until the broth becomes rich and the lotus root is tender. Finally, season with an appropriate amount of salt according to personal taste.
Stinky Bean Paste Bok ChoyStinky bean curd oil-maicai is a dish made primarily from oil-maicai and stinky beans. Wash and cut the oil-maicai, rinse the beans lightly. Heat oil in a pan, stir-fry the beans first, then add the oil-maicai and quickly stir-fry until just cooked. Simple and quick to prepare, it retains the crisp texture of the vegetables.
Soy Sauce GooseA traditional Cantonese dish made by slow-cooking goose in soy sauce, resulting in tender meat and rich flavor.
Soy Sauce Goose KidneyA Cantonese classic dish featuring tender goose kidneys braised in soy sauce and seasonings, offering a rich, savory flavor.
Fish Head PotA traditional Chinese dish featuring a whole fish head simmered with aromatics and seasonings in a clay pot, resulting in a rich, savory broth and tender fish meat.
Goose Soup DumplingsA traditional Chinese dish made with goose broth and glutinous rice dumplings, offering a rich, savory flavor.