Yu Na Sour Fish (Zengcheng Saibao Branch)
Sichuan cuisine · ⭐ 4.3
No. 91, Fangzheng Road, Zhucun Subdistrict
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 No. 91, Fangzheng Road, Zhucun Subdistrict. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Signature Boneless Sour Cabbage Fish with Rice, Spicy Sichuan Fish Noodle Soup, Sichuan Boiled Pork 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: 4.3
- Address: No. 91, Fangzheng Road, Zhucun Subdistrict
- Popular dishes: Signature Boneless Sour Cabbage Fish with Rice, Spicy Sichuan Fish Noodle Soup, Sichuan Boiled Pork Slices, Beef Meatballs, Tomato Boneless Fish Noodles
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Dishes
Signature Boneless Sour Cabbage Fish with RiceFresh fish fillets cooked in a tangy sour cabbage broth, served with steamed rice for a balanced and flavorful meal.
Spicy Sichuan Fish Noodle SoupA flavorful dish featuring tender fish slices, fermented vegetables, and silky noodles in a spicy-sour broth.
Sichuan Boiled Pork SlicesSichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
Beef MeatballsBeef balls are made primarily from beef, which is finely chopped, mixed, and seasoned to form a meat paste. This paste is then shaped into small balls by hand or machine. Finally, the beef balls are boiled in hot water until they float to the surface, indicating they are cooked. The finished beef balls have a fresh, tender texture with a chewy bite.
Tomato Boneless Fish NoodlesTomato Boneless Fish Noodles features tender boneless fish simmered in a rich tomato sauce, served over rice noodles for a flavorful and satisfying meal.
Spicy Boneless Sichuan FishA spicy Sichuan dish featuring tender boneless fish slices cooked in a fiery broth with vegetables and chili peppers, known for its bold flavor and numbing heat.
Spicy Boneless Fish NoodlesSpicy boneless fish noodles made with fresh fish slices, chili sauce, and broth for a flavorful, spicy, and satisfying dish.
Spicy Black Fish Slices with RiceFresh black fish slices stir-fried with spicy chili and Sichuan pepper, served with steamed rice for a bold, aromatic flavor.
Duck BloodDuck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.
Quail EggQuail eggs are a dish primarily made with quail eggs, typically prepared by boiling, frying, roasting, or steaming. Quail eggs are small and delicate, rich in nutrition, with a unique texture and aroma, often used in various Chinese culinary preparations.