Yugu Huang Restaurant (Hongda Plaza Branch)
Cantonese cuisine · ⭐ 3.3
Hongda Plaza, Floor F3, No. 618 Shengtang, Dienan Village, Guiyang Subdistrict, Hai San Road
Dragon Mate tips
If you are traveling in China to visit Fo Shan, 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 Hongda Plaza, Floor F3, No. 618 Shengtang, Dienan Village, Guiyang Subdistrict, Hai San Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Braised Squab, Salted Pork Rib and Mustard Greens Stew, 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: Fo Shan
- Category: Cantonese cuisine
- Rating: 3.3
- Address: Hongda Plaza, Floor F3, No. 618 Shengtang, Dienan Village, Guiyang Subdistrict, Hai San Road
- Popular dishes: Braised Squab, Salted Pork Rib and Mustard Greens Stew, Dry-Fried Beef Rice Noodles, White-Cut Chicken, Baihe Sauce Chicken Feet
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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.
Salted Pork Rib and Mustard Greens StewA Cantonese stew featuring salted pork ribs and mustard greens, slow-cooked to blend savory flavors.
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.
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.
Baihe Sauce Chicken FeetChicken feet marinated in a savory Baihe sauce, offering a crisp texture and rich flavor.
True Flavor Yangshan Fan ChickenA delicately seasoned chicken dish featuring tender meat and rich flavor, slow-cooked with a secret sauce and presented in a fan shape.
Stewed GooseA traditional Cantonese dish featuring a whole goose slowly stewed in a clay pot with soy sauce and aromatics, resulting in tender meat and rich flavor.
Red Bean PancakeRed bean pancakes are made from red bean paste and flour. The paste is used as filling, mixed with flour and water to form a batter, then fried in a flat pan. The outer layer is golden and crispy, while the inside is soft, sticky, and sweet.
Scallion Oil FlatbreadScallion oil cake is made primarily from flour, with ingredients such as scallions and lard. To prepare it, mix flour with water to form a dough, let it rest and rise, then roll it into a thin sheet. Spread lard and chopped scallions on the surface, roll it into a cylindrical shape, flatten it, and finally pan-fry or bake until golden and crispy.
Pan-Fried Leek DumplingsPan-fried leek dumplings made with fresh leeks and pork, crispy on the outside and tender inside.