Yu Hua (Nanhu East Road Branch)
Cantonese cuisine · ⭐ 3.7
No. 550 Nanhuadong Road, under the Jiefang Bridge ramp
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. 550 Nanhuadong Road, under the Jiefang Bridge ramp. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Braised Dish Platter, Steamed Dongshan Lamb, Blanched Kidney Slices.
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: 3.7
- Address: No. 550 Nanhuadong Road, under the Jiefang Bridge ramp
- Popular dishes: Braised Dish Platter, Steamed Dongshan Lamb, Blanched Kidney Slices, White-Cut Chicken, Steamed Goose Meat
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Dishes
Braised Dish PlatterA mixed braised dish composed of various braised ingredients, including braised tofu, braised eggs, and braised pork ears. Each ingredient is carefully selected and prepared before being slowly simmered in a specially crafted braising sauce until fully infused with flavor. Finally, the braised ingredients are sliced and arranged on a plate to create a colorful and diverse platter.
Steamed Dongshan LambWhite-cut Dongshan lamb is a dish primarily made with Dongshan lamb. The whole lamb or lamb leg is boiled until cooked through, then cooled and sliced thinly for serving. During preparation, minimal seasonings are used—just salt and a small amount of spices—to preserve the natural flavor of the lamb.
Blanched Kidney SlicesA cold dish made of blanched pig or lamb kidneys sliced and served with ginger and scallion sauce, known for its crisp texture and mild flavor.
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.
Steamed Goose MeatA Cantonese cold dish made by boiling a whole goose, then chilling and slicing it. The meat is tender and flavorful, served with ginger and scallion sauce.
Blanched Goose OffalA Cantonese dish featuring goose intestines, gizzards, and liver quickly blanched in boiling water to retain tenderness and natural flavor.
Water SpinachA stir-fried vegetable dish made from water spinach leaves, commonly seasoned with garlic and chili for a fresh, savory flavor.
Goose Offal Stew with Mustard GreensA Cantonese stew featuring goose offal and mustard greens, simmered together to create a savory, hearty dish.
Foie Gras Sausage Fried RiceFried rice with foie gras and sausage, a rich and savory dish combining tender liver, salty sausage, and fragrant rice.
Goose KidneyGoose kidney is a traditional dish made from the kidneys of geese, typically simmered or stir-fried with seasonings for a tender and flavorful result.