Xian Fa Zi · Zhanjiang Chicken Soup
Cantonese cuisine · ⭐ 3.9
Shop 116, No. 2 Yihé Road, Qiaozhong Subdistrict; Building 1, Zhudao Garden
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 Shop 116, No. 2 Yihé Road, Qiaozhong Subdistrict; Building 1, Zhudao Garden. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Five-fingered Mulberry Chicken Soup, Zhanjiang Chicken Leg, Mushroom Chicken Soup.
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: 3.9
- Address: Shop 116, No. 2 Yihé Road, Qiaozhong Subdistrict; Building 1, Zhudao Garden
- Popular dishes: Five-fingered Mulberry Chicken Soup, Zhanjiang Chicken Leg, Mushroom Chicken Soup, Garlic Steamed Spare Ribs
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Dishes
Five-fingered Mulberry Chicken SoupA nourishing soup made with five-fingered mulberry root and chicken, slowly simmered to bring out rich flavor and health benefits.
Zhanjiang Chicken LegA classic Cantonese dish made by steaming a whole chicken leg with ginger and scallions, resulting in tender and flavorful meat.
Mushroom Chicken SoupMushroom Chicken Soup is a soup dish primarily made with chicken and a variety of mushrooms. It typically uses old hen or Sanhuang chicken, paired with dried shiitake mushrooms, tea tree mushrooms, bamboo fungus, morels, and other fungi. During preparation, the chicken is first blanched to remove any gaminess, then simmered together with the soaked mushrooms in ample water over low heat for several hours until the chicken becomes tender and the umami from the mushrooms fully infuses into the broth. The soup is clear or slightly yellowish, with a savory and nutritious flavor.
Garlic Steamed Spare RibsA dish featuring pork ribs marinated with garlic, soy sauce, cooking wine, and starch, then steamed until tender and juicy with a rich garlic aroma.