Hong Ji Restaurant (Donggang Garden Branch)
Cantonese cuisine · ⭐ 3.6
No. 363 Wenchuan Road
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. 363 Wenchuan Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Braised Squab, Spareribs in Sichuan Style, Dry-Fried Beef Rice Noodles.
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: 3.6
- Address: No. 363 Wenchuan Road
- Popular dishes: Braised Squab, Spareribs in Sichuan Style, Dry-Fried Beef Rice Noodles, Salted Pepper Shrimp, Shagiang Steamed Pork Tongue
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Dishes
Braised SquabSquab is made from young pigeons that have not yet fully grown. After slaughter, plucking, and cleaning, the meat is prepared through marinating, roasting, or stewing. The main ingredient is squab, often enhanced with seasonings such as ginger, scallions, and cooking wine.
Spareribs in Sichuan StylePork spareribs braised with Sichuan spices, resulting in tender meat and bold numbing-spicy flavor.
Dry-Fried Beef Rice NoodlesDry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
Salted Pepper ShrimpA Chinese dish made with fresh shrimp fried until crispy and seasoned with salt, pepper, and spices for a savory, slightly spicy flavor.
Shagiang Steamed Pork TongueA Cantonese classic dish featuring tender pork tongue steamed with sand ginger and seasonings, delivering a fragrant and savory flavor.
Steamed Carp with OsmanthusA dish made by steaming carp with osmanthus flowers, highlighting the delicate flavor of the fish and the subtle fragrance of the blossoms.
Roast GooseA classic Cantonese dish made by roasting marinated goose until the skin is crispy and the meat tender, with a rich savory flavor.
Stir-Fried Bok ChoyStir-fried bok choy is a Chinese dish made with fresh bok choy, quickly stir-fried to retain its crisp texture and vibrant green color. Washed bok choy is blanched or directly stir-fried with garlic slices.
White-Cut ChickenWhite-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
Taro with Braised PorkYam and pork belly stew is a Chinese dish featuring braised pork belly and yam slices. Pork belly is boiled, then simmered with seasonings until tender. Yam slices are arranged at the bottom of a bowl, followed by neatly stacked pork belly. After steaming, it's inverted onto a plate, presenting the pork skin upward for an elegant presentation.
Sweet and Sour Pork RibsA classic Chinese dish made with pork ribs marinated, fried, and glazed in a sweet and sour sauce.
Sour Cabbage Stir-Fried IntestinesSour cabbage stir-fried with intestines is a dish primarily made with sour cabbage and pig intestines. After thorough cleaning and boiling, the intestines are stir-fried together with the sour cabbage, allowing the tangy aroma of the cabbage to blend harmoniously with the rich flavor of the intestines, creating a unique taste.