Peng Chu (Performing Arts Center Branch)
Hunan cuisine · ⭐ 4.4
No. 2565, Kaichuang 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 No. 2565, Kaichuang Avenue. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: 18-Second Stir-Fried Beef, 18-Second Beef, Stir-fried Garlic Greens with Preserved Beef.
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: Hunan cuisine
- Rating: 4.4
- Address: No. 2565, Kaichuang Avenue
- Popular dishes: 18-Second Stir-Fried Beef, 18-Second Beef, Stir-fried Garlic Greens with Preserved Beef, Pan-fried Sea Bass, Shredded Cabbage
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Dishes
18-Second Stir-Fried BeefA quick-cooked Chinese dish featuring tender beef slices stir-fried with vegetables in just 18 seconds for a fresh, juicy texture.
18-Second Beef18-second beef is a quick-cooking dish featuring beef, typically sliced from tenderloin or shank, marinated with soy sauce, cooking wine, and starch, then stir-fried at high heat for about 18 seconds to retain tenderness. Often cooked with onions and green peppers.
Stir-fried Garlic Greens with Preserved BeefGarlic greens stir-fried with preserved beef, a savory and aromatic dish combining the freshness of garlic leaves with the rich flavor of cured beef.
Pan-fried Sea BassA dish featuring fresh sea bass pan-fried with ginger, scallions, and garlic, resulting in tender fish with a savory aroma.
Shredded CabbageShredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
Spicy Chili and Pork Hand-grabSpicy chili hand-pulled ribs is a dish made with pork ribs and chili peppers like green and red peppers. The ribs are marinated, then boiled or stewed until tender. The chilies are roasted or stir-fried, crushed into a paste, and mixed with the ribs to infuse the meat with spicy aroma.
Stewed Large ShrimpOil-braised large shrimp is made with fresh shrimp as the main ingredient. First, the shrimp are fried in hot oil until the shells become crispy, then seasonings are added and the dish is slowly stewed to allow the shrimp meat to fully absorb the sauce, achieving a rich, tender, and juicy texture.
Pot-Braised Beef with AsparagusPot-braised beef with asparagus is a Chinese dish made with beef and asparagus, cooked slowly in a clay pot. The beef is marinated and then cooked together with asparagus in a clay pot with seasonings until tender and delicious.
Fried Tofu Skin Braised with Century EggsFried tofu skin and soft-boiled eggs simmered together in a savory sauce, creating a rich and satisfying dish.
Aged Chili and Pork Stir-FryA classic Sichuan dish featuring aged chili peppers stir-fried with pork, delivering a rich, spicy flavor.
Green Pepper Bo Bo ChickenA Sichuan-style cold dish featuring chicken slices marinated in spicy red oil sauce with green peppers and peanuts, offering a bold, numbingly hot flavor.
Spicy Fan-shaped PorkA dish made of pork tenderloin sliced into fan shapes, stir-fried with spicy seasonings for a flavorful and slightly numbing taste.