Jiao Xi Sichuan Cuisine (Yongrun Plaza Store)
Sichuan cuisine · ⭐ 4.6
Yongrun Plaza, Third Floor, No. 50, Liguang Road
Dragon Mate tips
If you are traveling in China to visit Fo Shan, this restaurant is worth a stop for great food. This restaurant is located at Yongrun Plaza, Third Floor, No. 50, Liguang Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Health-Preserving Flower Tea, Spicy Chicken with Chili Sauce, Signature Crawfish.
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: Fo Shan
- Category: Sichuan cuisine
- Rating: 4.6
- Address: Yongrun Plaza, Third Floor, No. 50, Liguang Road
- Popular dishes: Health-Preserving Flower Tea, Spicy Chicken with Chili Sauce, Signature Crawfish, Hawthorn Dried Fruit Ice Jelly, Signature Sour Cabbage Perch
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Dishes
Health-Preserving Flower TeaHealth-preserving flower tea is made from various Chinese medicinal herbs and flowers, including chrysanthemum, goji berries, rose petals, honeysuckle, and cassia seeds. Mix these ingredients in proportion and brew with hot water—no complex cooking required.
Spicy Chicken with Chili SauceSpicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
Signature CrawfishFresh crawfish stir-fried with secret spices and chili, resulting in tender meat and rich, spicy flavor.
Hawthorn Dried Fruit Ice JellyA refreshing dessert made with ice jelly, dried hawthorn, goji berries, and raisins, sweetened with honey or sugar syrup and chilled for a cool, tangy treat.
Signature Sour Cabbage PerchSignature sour cabbage perch features fresh perch fillets cooked with sour cabbage, ginger slices, and garlic. The fish is blanched to remove odor, then stir-fried with sour cabbage and simmered in broth until flavorful, finally reduced to a glossy finish.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Bullfrog with Perilla SauceFresh bullfrog stir-fried with a fragrant perilla sauce, offering a spicy and aromatic taste.
Sour Cabbage and PerchSour Cabbage Perch is a dish made primarily with perch and carefully prepared with sour cabbage. The perch has tender flesh, while the sour cabbage offers a refreshing and appetizing tang, creating a unique and delightful flavor when combined. The preparation typically involves slicing the perch and stewing it together with the sour cabbage, allowing the freshness of the fish to blend harmoniously with the tangy aroma of the cabbage.
Spicy ShrimpSpicy shrimp is a dish made primarily with fresh shrimp, stir-fried with spices such as chili peppers and Sichuan peppercorns. The shrimp meat is tender and succulent, paired with aromatic spicy seasonings that create an enticing color and fragrance.
Spicy Shrimp and Frog Stir-frySpicy shrimp and frog stir-fry made with fresh river shrimp and frog meat, sautéed with chili, Sichuan pepper, ginger, and garlic for a bold, numbingly spicy flavor.
Crispy Duck香酥鸭 is a dish primarily made with duck, typically using a plump and tender duck that is marinated and then deep-fried until the skin becomes crispy. The preparation involves cleaning the duck thoroughly, seasoning it with spices to infuse flavor, and then frying it in hot oil until golden and crisp, forming a hard crust on the outside while keeping the inner meat juicy and tender.