Eggs' Delicacies
Cantonese cuisine · ⭐ 3.8
No. 1, Xin'ou Central Street, Kemulang
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 No. 1, Xin'ou Central Street, Kemulang. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Five-Willow Fried Egg, Hakka Stewed Goose, Sichuan Boiled Beef.
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: 3.8
- Address: No. 1, Xin'ou Central Street, Kemulang
- Popular dishes: Five-Willow Fried Egg, Hakka Stewed Goose, Sichuan Boiled Beef, Steamed Carp, Braised Goose
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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.
Hakka Stewed GooseA classic Hakka dish featuring whole goose slowly stewed with soy sauce, sugar, and spices until tender and flavorful.
Sichuan Boiled BeefSichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
Steamed CarpA classic Cantonese dish made by steaming carp with ginger and scallions, highlighting the fish's natural freshness and tenderness.
Braised GooseA traditional Chinese dish made by slow-cooking goose with spices and aromatics until tender and flavorful.
White-Cut ChickenA classic Cantonese cold dish made by poaching chicken in water and serving it chilled, preserving its natural flavor and tenderness.
Red Onion ChickenA Chinese dish featuring chicken glazed with a savory sauce made from sautéed red onions, offering a rich and aromatic flavor.
Braised Pepper with Tiger SkinHǔpí Jiānjiāo is a dish primarily made with尖椒 (long peppers), which are pan-fried to create a crispy, tiger-striped texture on the surface. To prepare, remove the stems from the peppers, wash them clean, dry thoroughly, then stir-fry in a pan until the skin bubbles and turns golden. Finally, add seasonings and stir well.
Plum DuckA dish made with goose meat stewed in plum sauce, offering a rich and tangy flavor.
Steamed Chicken with Onion in Copper PlateA dish of chicken and onion steamed together in a copper plate, resulting in tender meat and sweet, aromatic onions.