Haipang Food Hall
Cantonese cuisine · ⭐ 4.1
No. 1, Changdi Road, Guwu Village
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. 1, Changdi Road, Guwu Village. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Bamboo Shoot and Clam Stir-Fry, Zengcheng Cai Xin, Signature Tofu.
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: Cantonese cuisine
- Rating: 4.1
- Address: No. 1, Changdi Road, Guwu Village
- Popular dishes: Bamboo Shoot and Clam Stir-Fry, Zengcheng Cai Xin, Signature Tofu, Steamed Shore Barracuda, Braised Chicken
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Dishes
Bamboo Shoot and Clam Stir-FryA light dish made by quickly stir-frying fresh loofah and clams, resulting in a tender and savory flavor.
Zengcheng Cai XinZengcheng Cai Xin is a premium vegetable from Zengcheng, Guangdong, featuring tender stems and leaves. Typically stir-fried or blanched to preserve its fresh, crisp texture and mild flavor.
Signature TofuSignature tofu is a dish primarily made with soft tofu. Typically, the tofu is cut into cubes and pan-fried until the surface turns slightly golden, then seasoned ingredients such as minced meat, green peppers, scallions, ginger, and garlic are added and stir-fried together, allowing the tofu to fully absorb the flavors of the sauce.
Steamed Shore BarracudaA dish made by steaming fresh shore barracuda with ginger and scallions, highlighting the fish's natural freshness and delicate flavor.
Braised ChickenRoast chicken is a traditional Chinese dish with chicken as the main ingredient. During preparation, the chicken is marinated and then roasted until the skin turns golden and crispy while the meat remains tender and juicy. The cooking process emphasizes precise control of heat to ensure the best texture and flavor of the chicken.
Fried Taro CakeFried Taro Cake is made from fresh taro, mixed with flour and seasonings, then pan-fried until golden brown for a crispy exterior and soft interior.
Wang Pao FishWang Pao Fish is a spicy Sichuan dish made by stir-frying fresh fish with chili, Sichuan pepper, ginger, and garlic, resulting in a flavorful and numbing taste.
Wang Mei Fish SoupA traditional Chinese fish soup made with fresh carp, ginger, and scallions, simmered slowly to create a rich, creamy broth.
White-Cut ChickenA classic Cantonese cold dish made by gently poaching chicken in water until tender, served chilled and sliced, typically with ginger-scallion sauce or soy sauce for a fresh, delicate flavor.
Crispy Roast PorkCrispy roast pork is a Chinese dish made with pork belly, marinated and roasted to achieve a crispy skin and tender meat. A sugar or maltose glaze is often applied for color and crunch.
Steamed River ShrimpSteamed river shrimp is a dish made by steaming fresh river shrimp with ginger and scallions, resulting in a delicate and naturally flavorful seafood dish.