Xiang Chen Xiao Yuan · Courtyard Afternoon Tea · Team Building · Space
Hot pot · ⭐ 4.0
No. 39 East Tian'e Road
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. 39 East Tian'e Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Five-Fingered Peach Soup Base, Tea Boiled by a Hearth, Mixed Mushroom Platter.
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: Hot pot
- Rating: 4.0
- Address: No. 39 East Tian'e Road
- Popular dishes: Five-Fingered Peach Soup Base, Tea Boiled by a Hearth, Mixed Mushroom Platter, White Tea, Casserole Baked Milk
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Dishes
Five-Fingered Peach Soup BaseFive-fingered桃 root broth base, made primarily from the roots of the five-fingered桃 plant, combined with various medicinal herbs and seasonings to create a richly aromatic soup. The broth has a golden color and emits a fragrant aroma, carrying the unique scent of the five-fingered桃. During cooking, selected ingredients and herbs are simmered together, allowing them to blend fully and deliver a deeply nourishing flavor.
Tea Boiled by a HearthFire-pot tea is a traditional Chinese beverage made with high-quality tea leaves and various dried fruits, nuts, and snacks. The preparation is simple: place the tea leaves in a charcoal brazier and slowly boil them, adding ingredients during the process to enhance flavor. As the aroma fills the air, gather around the pot with family and friends for a uniquely warm and social experience.
Mixed Mushroom PlatterA healthy dish featuring a variety of fresh mushrooms such as shiitake, oyster, and enoki, lightly stir-fried or blanched and arranged on a plate for a savory, nutritious meal.
White TeaWhite tea is a beverage made from tea leaves, primarily using tender buds or newly unfolded leaves of the tea plant, processed through withering and drying without rolling or fermentation, thus preserving the natural form and components of the leaves.
Casserole Baked MilkA sweet dish made by mixing milk with sugar and egg, then baked in small jars until the surface turns slightly golden and the inside sets.
Free-range Bearded ChickenFree-range bearded chicken, a delicacy in Cantonese cuisine, is prepared by steaming or blanching to preserve its natural flavor and tenderness.
Free-range chickenThis dish features free-range chicken as its main ingredient, carefully prepared to yield tender meat and rich broth. During cooking, the chicken is first cut into pieces and marinated with a specially crafted seasoning. It is then cooked using stir-frying and stewing techniques, allowing the meat to fully absorb the essence of the seasonings and deliver a unique taste.
Spicy Hot Pot BaseThe spicy hot pot base is primarily made by stir-frying beef tallow, chili peppers, Sichuan peppercorns, doubanjiang (fermented broad bean paste), ginger, garlic, scallions, star anise, cassia bark, and other spices, then boiled with high-quality broth or water before use. It is characterized by its rich aroma, prominent spiciness and numbing flavor, making it ideal for dipping various ingredients.