A Qiang's Sour Fish Soup (Xinda Jinmao Branch)
Sichuan cuisine · ⭐ 4.6
Shop 412, 4th Floor, Xinda Jinmao Plaza, No. 980, North Guangzhou Avenue
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 412, 4th Floor, Xinda Jinmao Plaza, No. 980, North Guangzhou Avenue. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Half-pound Tripe Mǎoxiè Wàng, Sour Cabbage Perch, Spicy Beef and Ox Tripe Slices.
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: 4.6
- Address: Shop 412, 4th Floor, Xinda Jinmao Plaza, No. 980, North Guangzhou Avenue
- Popular dishes: Half-pound Tripe Mǎoxiè Wàng, Sour Cabbage Perch, Spicy Beef and Ox Tripe Slices, Maoxuewang, Boiling Frog with Spicy Sauce
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Dishes
Half-pound Tripe Mǎoxiè WàngA classic Sichuan dish featuring half-pound of fresh tripe, cooked with duck blood, bean sprouts, and other ingredients in a spicy and numbing broth.
Sour Cabbage PerchA dish featuring fresh perch cooked with sour cabbage, resulting in a flavorful and tangy stew with tender fish meat.
Spicy Beef and Ox Tripe Slices夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Boiling Frog with Spicy SauceA spicy Sichuan dish featuring fresh frog meat stir-fried in a fiery sauce, served bubbling hot with vegetables.
Brown Sugar Crystal Ice JellyA refreshing dessert made from crystal-like ice jelly, sweetened with brown sugar and often topped with peanuts and fruits.
Brown Sugar Glutinous Rice CakeRed sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
Crispy Sichuan Tea-DuckCrispy Sichuan Tea-Duck is a signature dish from Sichuan cuisine, made by marinating duck in spices, smoking it with tea leaves and camphor wood, then deep-frying to achieve a golden, crunchy skin and tender meat.
A Qiang's Spicy ShrimpFresh shrimp stir-fried with chili, Sichuan pepper, garlic, ginger, and scallions for a bold, spicy flavor.
Spicy ShrimpSpicy shrimp is a dish made primarily with fresh shrimp, stir-fried with spices such as chili peppers and Sichuan peppercorns. The shrimp meat is tender and succulent, paired with aromatic spicy seasonings that create an enticing color and fragrance.
Chicken Soup with Baby Bok ChoyChicken and baby bok choy soup is a dish primarily made with chicken and baby bok choy. The chicken is simmered to create a clear broth, into which washed and cut baby bok choy is added and slowly cooked until the vegetables are tender and fully flavored. The finished soup has a clear color and fresh, tender vegetables.