Six Chefs · Shunde Star Chef Cuisine (Yuefangcheng Store)
Cantonese cuisine · ⭐ 4.6
4th Floor, Yuefangcheng Shopping Center, South Huangge 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 4th Floor, Yuefangcheng Shopping Center, South Huangge Avenue. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Three-Thread Stir-Fried Chencun Noodles, Three-color Steamed Sea Bass, Fengcheng Sweet and Sour Pork.
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: 4.6
- Address: 4th Floor, Yuefangcheng Shopping Center, South Huangge Avenue
- Popular dishes: Three-Thread Stir-Fried Chencun Noodles, Three-color Steamed Sea Bass, Fengcheng Sweet and Sour Pork, Master's Malagao, Braised Milk with Crispy Skin
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Three-Thread Stir-Fried Chencun NoodlesA classic Cantonese dish featuring Chencun noodles stir-fried with shredded carrot, ham, and greens, offering a fresh, savory taste.
Three-color Steamed Sea BassFresh sea bass steamed with colorful bell peppers, carrots, and green peas for a vibrant and nutritious dish.
Fengcheng Sweet and Sour PorkFengcheng Sweet and Sour Pork is a classic Cantonese dish made with pork, bell peppers, onions, and a tangy sweet-and-sour sauce, known for its crispy texture and balanced flavors.
Master's MalagaoA classic Cantonese dessert made from glutinous rice flour, tapioca starch, and sugar, steamed to a soft, sweet, and fragrant texture.
Braised Milk with Crispy SkinDalong Fried Milk is a dessert made primarily with milk and starch. First, mix milk with starch and sugar evenly, then cook until thickened and refrigerate until set. Then cut into cubes, coat with crispy batter, and deep-fry in hot oil until golden and crunchy.
Lao Qi Yu PiA cold dish made from fish skin mixed with vegetables and a tangy dressing, popular in Cantonese cuisine.
Sand Ginger Roast ChickenSand ginger-braised chicken is a dish made with chicken and seasonings like sand ginger, garlic, ginger, and scallion, marinated and then steamed in a pot. The chicken absorbs the unique aroma of sand ginger, resulting in tender meat with rich flavor.
Seafood Braised Mountain Pond TofuA Cantonese dish featuring mountain pond tofu simmered with seafood like shrimp and scallops, resulting in a rich, savory flavor.
Baihe Guigua Soy Sauce ChickenA Cantonese dish featuring chicken marinated in soy sauce and steamed with lilies and osmanthus flowers, offering a delicate balance of savory and floral notes.
Innovative Osmanthus Soy ChickenA tender chicken dish marinated in soy sauce and infused with osmanthus blossom, offering a rich, savory-sweet flavor.
Fresh Flower Pepper Steamed FishFresh fish fillets marinated with flower pepper and steamed, preserving tender texture and infused with aromatic spiciness.