金玉满堂(嘉东广场店)
Hot pot · ⭐ 3.7
Jiadong Plaza
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 Jiadong Plaza. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Three-Color Noodles, Hand-Made Beef Meatballs, Fresh Pork Ribs.
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: Hot pot
- Rating: 3.7
- Address: Jiadong Plaza
- Popular dishes: Three-Color Noodles, Hand-Made Beef Meatballs, Fresh Pork Ribs, Vegetarian Abalone, Red Fermented Milk Liver Mushroom
China trip · China travel
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Dishes
Three-Color NoodlesThree-color noodles is a dish featuring three different colored noodles as the main ingredient, typically made using spinach juice, carrot juice, and regular flour to create green, red, and white noodles. After boiling, the noodles are mixed with a flavorful sauce and served with vegetables or meat, offering a rich taste and vibrant colors.
Hand-Made Beef MeatballsHandcrafted beef balls are made from fresh beef, pounded by hand into a meat paste, then shaped into small balls. The制作 process emphasizes手工 craftsmanship, preserving the original flavor and texture of the beef. The meat is firm and chewy with a satisfying bite.
Fresh Pork RibsFresh pork ribs marinated and braised or stewed to tender perfection, a classic home-style dish.
Vegetarian AbaloneVegetarian abalone is a refined vegetarian dish made from plant-based ingredients that mimic the shape and texture of real abalone. Main ingredients include vegetarian abalone slices, shiitake mushrooms, bamboo shoots, and more, carefully seasoned and cooked to achieve the texture and flavor of abalone.
Red Fermented Milk Liver MushroomA Chinese dish featuring fresh liver mushrooms seasoned with red fermented milk, highlighting the umami flavor of the fungi and the unique aroma of the fermented dairy.
Cordyceps FlowerCordyceps flower is a dried edible fungus mainly made from cordyceps mycelium. Usually sold as dry product, it needs soaking before cooking. Commonly stewed with chicken, pork ribs or vegetables to make soup or dishes, preserving its nutrients and unique flavor.
Chicken of the WoodsA prized wild edible mushroom with a golden hue and tender texture, often stir-fried or used in soups to highlight its natural umami flavor.
Black BoletusBlack bolete is a wild mushroom, primarily using fresh black bolete. After washing, it's sliced or used whole. Commonly stir-fried with garlic and scallions, or used in soups and with meats.