Jiu Ba Wu · Oyster Paradise Pigeon Steam Chicken Pot (Yangji Branch)
Hot pot · ⭐ 3.9
No. 5, Xintiandi Street, Shop 201
Dragon Mate tips
If you are traveling in China to visit Guangzhou, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 5, Xintiandi Street, Shop 201. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Dry-Fried Rice Noodles, Boneless Wild Bighead Fish, Steamed Chicken with Clams.
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: 3.9
- Address: No. 5, Xintiandi Street, Shop 201
- Popular dishes: Dry-Fried Rice Noodles, Boneless Wild Bighead Fish, Steamed Chicken with Clams, Clay Pot Rice with Salt, Oil, and Ginger Paste, Stone斛 Soup Base
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Dishes
Dry-Fried Rice NoodlesA classic Cantonese dish made by stir-frying wide rice noodles with shrimp, beef, or pork offal, seasoned with soy and oyster sauce for a savory, aromatic flavor.
Boneless Wild Bighead FishThis dish features wild bighead fish as the main ingredient, deboned for easy consumption. The primary cooking methods include steaming, braising, or stewing the sliced or chunked fish. It is typically seasoned with basic ingredients like ginger, scallions, and garlic to highlight the natural freshness of the fish. The resulting dish has tender flesh and a rich broth, emphasizing the original flavor of the ingredient.
Steamed Chicken with ClamsA Cantonese dish featuring tender chicken and fresh clams steamed together to create a savory, aromatic flavor.
Clay Pot Rice with Salt, Oil, and Ginger PasteClay Pot Rice with Salt, Oil, and Ginger Paste is a rice-based clay pot dish. Main ingredients include rice, ginger, lard or vegetable oil, and salt. During preparation, washed rice is placed in a clay pot with water. Ginger is grated into a paste and mixed with lard (or oil) and salt to form a sauce. When the rice is half-cooked, the ginger paste is spread evenly over the surface, then covered and simmered over low heat until fully cooked, forming a slightly crispy bottom crust. It is gently mixed before serving.
Stone斛 Soup BaseA clear, mild soup base made from stone斛 and other ingredients, known for its nourishing properties.
Steam Chicken with SlicesA dish of sliced chicken steamed to perfection, tender and flavorful, often served with ginger and scallions.