One Kitchen · Sichuan Cuisine · Northeastern Cuisine
Sichuan cuisine · ⭐ 3.7
No. 63, Binhai 1st Street
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. 63, Binhai 1st Street. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Tofu and Pork Belly Stir-fry, Dry-Fried Green Beans, Shredded Cabbage.
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: Sichuan cuisine
- Rating: 3.7
- Address: No. 63, Binhai 1st Street
- Popular dishes: Tofu and Pork Belly Stir-fry, Dry-Fried Green Beans, Shredded Cabbage, Signature Sweet and Sour Pork, Special Pan-Fried Tofu
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Dishes
Tofu and Pork Belly Stir-fryA Chinese dish made with tofu and pork belly, stir-fried or braised until tender, combining savory flavors and soft textures.
Dry-Fried Green BeansDry-fried green beans is a home-style dish primarily made with green beans. Through high-heat quick stir-frying, the beans achieve a dry and fragrant texture while maintaining their fresh green color. Garlic and chili are added during stir-frying to enhance the flavor.
Shredded CabbageShredded cabbage is a home-style dish primarily made with cabbage. The preparation involves washing the cabbage and tearing it by hand into bite-sized pieces, then stir-frying it with garlic, chili, and other seasonings. The dish has a bright color and a refreshing taste.
Signature Sweet and Sour PorkSpicy Sweet and Sour Pork is a dish made primarily from pork tenderloin. The meat is cut into pieces, coated with a starch batter, then deep-fried until golden and crispy. It is then stir-fried with a prepared sweet and sour sauce (containing sugar, vinegar, ketchup, etc.) to evenly coat the meat pieces with sauce.
Special Pan-Fried TofuA dish of tender tofu slices lightly dusted and pan-fried until golden, served with a savory sauce for a rich, aromatic flavor.
Braised Pork Belly in Clay PotBraised pork belly in a clay pot is a dish primarily made with pork belly. The pork belly is cut into pieces and placed in a clay pot with seasonings such as soy sauce, sugar, cooking wine, and ginger slices, then slowly stewed over low heat until the meat becomes tender and develops a glossy red color.
Sweet and Sour Pork TenderloinSweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
Braised Cutlass FishBraised ribbon fish is made primarily with ribbon fish, which is marinated, then pan-fried until golden brown. Seasonings and适量 of water are added to braise the dish until flavorful, and finally reduced to a glossy glaze.
Oyster Sauce Chicken StewA Cantonese dish featuring chicken stewed in a rich oyster sauce, known for its savory depth and tender meat.
Black Pepper PotatoA home-style dish made with potatoes stir-fried with black pepper and onions, offering a rich, spicy flavor and tender texture.