Nancun Yichu (Jiangyan Road Branch)
Cantonese cuisine · ⭐ 3.7
200 meters north of the intersection of Shitou Street and Jiangyan 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 200 meters north of the intersection of Shitou Street and Jiangyan Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Kung Fu Scallion Oil Glazed Sea Bass, Salted Pork Rib and Mustard Greens Stew, Signature Suckling Pig.
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: 200 meters north of the intersection of Shitou Street and Jiangyan Road
- Popular dishes: Kung Fu Scallion Oil Glazed Sea Bass, Salted Pork Rib and Mustard Greens Stew, Signature Suckling Pig, Signature Shenjing Crispy Skin Roast Goose, French-style Char Siu Bao (Half Dozen)
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Dishes
Kung Fu Scallion Oil Glazed Sea BassSteamed sea bass glazed with aromatic scallion oil, a classic Chinese dish showcasing culinary technique and flavor.- Salted Pork Rib and Mustard Greens StewA Cantonese stew featuring salted pork ribs and mustard greens, slow-cooked to blend savory flavors.
Signature Suckling PigA premium suckling pig dish, marinated and roasted to perfection, featuring crispy skin and tender meat.
Signature Shenjing Crispy Skin Roast GooseA premium roast goose with crispy skin and tender meat, marinated and slow-roasted to perfection.- French-style Char Siu Bao (Half Dozen)A fusion pastry blending Chinese char siu with French baking techniques, served in a half-dozen portion. Soft, sweet buns filled with savory barbecued pork and secret sauce.
Chaozhou Braised GooseChaozhou Braised Goose is a traditional dish from Chaozhou, Guangdong, made by slow-cooking goose meat with spices like star anise and cinnamon until tender and flavorful.
Stuffed and Pan-Fried Chili PeppersA Chinese home-style dish where fresh chili peppers are stuffed with seasoned meat and pan-fried until golden, offering a savory and tender bite.
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.
Authentic Steamed Chicken (Special)Authentic steamed chicken made with premium three-yellow chicken, gently poached to retain tenderness and natural flavor, served with a secret ginger-scallion sauce for a fresh, savory taste.
Ancestral Sacrifice Roast GooseA traditional Chinese roasted goose dish, made by marinating and roasting a whole goose until crispy skin and tender meat, commonly served during ancestral rituals or festive meals.
Lotus Root and Peanut StewA savory stew made with lotus root and peanuts, slow-cooked to a soft and aromatic consistency.
Steamed Baby Bok Choy with Garlic and Rice NoodlesWash bok choy, place in a dish, add rehydrated vermicelli and garlic. Sprinkle seasonings evenly, steam until cooked. Features rich garlic aroma, tender bok choy, and flavorful vermicelli.
Steamed Simei RiceSteamed Simei rice is a type of rice made with Simei rice and steamed. It has a soft and sticky texture with a rich aroma, commonly used as a staple in Cantonese cuisine.
Prawn Stir-fry in BatterPrawn stir-fry from the Windy Bay is a dish made primarily with fresh prawns, stir-fried with garlic, chili, and breadcrumbs. The tender prawn meat combines with the crispy breadcrumbs and spicy garlic for a rich and flavorful experience.
Shunde Boiled ChickenA classic Cantonese dish from Shunde, featuring tender boiled chicken served with a savory sauce.