Tao Wei Restaurant (Dehong Wenhui Creative Park Branch)
Cantonese cuisine · ⭐ 3.7
Approx. 150 meters northwest of Nan Shun Yi Hai Port, south side of intersection of Huacui South Road and Dongping Road, Guicheng Subdistrict
Dragon Mate tips
If you are traveling in China to visit Fo Shan, 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. 150 meters northwest of Nan Shun Yi Hai Port, south side of intersection of Huacui South Road and Dongping Road, Guicheng Subdistrict. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Japanese Shrimp Chip Pork Ribs, Truffle Sauce Udon Baked Ribeye, Steamed Side Fish Belly.
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: 3.7
- Address: Approx. 150 meters northwest of Nan Shun Yi Hai Port, south side of intersection of Huacui South Road and Dongping Road, Guicheng Subdistrict
- Popular dishes: Japanese Shrimp Chip Pork Ribs, Truffle Sauce Udon Baked Ribeye, Steamed Side Fish Belly, Pan-fried Pork Buns, Mustard Shrimp Balls
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Dishes
Japanese Shrimp Chip Pork RibsA fusion dish featuring pork ribs marinated in black vinegar, soy sauce, and sugar, then grilled and topped with crispy shrimp chips for a tangy, savory bite.
Truffle Sauce Udon Baked RibeyeUdon noodles and ribeye steak baked together with a rich truffle sauce, creating a savory and aromatic dish.
Steamed Side Fish BellyA classic Cantonese dish made by steaming fresh side fish belly with ginger and scallions, resulting in a tender and naturally flavorful seafood delicacy.
Pan-fried Pork BunsA traditional Chinese snack made with fresh pork filling, wrapped in dough and pan-fried until golden brown, offering a crispy exterior and juicy interior.
Mustard Shrimp BallsMustard shrimp balls are made from fresh shrimp mashed into paste, mixed with egg white and starch, shaped into balls and boiled. Serve with mustard sauce or mix in mustard for a spicy kick—tender and elastic texture.
Scallion Stir-fried Qingyuan ChickenA Cantonese dish featuring tender Qingyuan chicken stir-fried with scallions, seasoned and slowly cooked to perfection.
Braised Tiger Grouper with Hot BrothA Cantonese dish featuring fresh tiger grouper fish braised in a hot broth with vegetables and seasonings, resulting in tender fish and rich flavor.
Fresh Flower Pepper Steamed Fish BellyFresh fish belly steamed with flower pepper, tender and aromatic, delivering a spicy and fragrant taste.
Black Truffle Stir-fried Lily BulbsA dish featuring fresh lily bulbs stir-fried with precious black truffle, seasoned with oyster sauce and garlic for a rich, savory flavor.
Black Vinegar PorkA Chinese dish made with pork marinated in black vinegar, sugar, and soy sauce, then pan-fried to a glossy finish. It has a sweet-sour flavor and tender texture.