Yu Yi Yi Private Chef's Kitchen
Cantonese cuisine · ⭐ 4.5
No. 1 Qiaodong 11th Lane (Opposite Dongxiao Garden)
Dragon Mate tips
If you are traveling in China to visit Guangzhou, this restaurant is worth a stop for great food. This restaurant is located at No. 1 Qiaodong 11th Lane (Opposite Dongxiao Garden). It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Curry Fish Bun, Ginger Oil Crab, Uncle's Stir-Fried Chinese Cabbage.
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: 4.5
- Address: No. 1 Qiaodong 11th Lane (Opposite Dongxiao Garden)
- Popular dishes: Curry Fish Bun, Ginger Oil Crab, Uncle's Stir-Fried Chinese Cabbage, Pork Trotter Stew, Pan-Seared Wuchang Bream Belly
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Dishes
Curry Fish BunA fusion dish combining fish meat wrapped in dough and steamed, then topped with rich curry sauce. Delicate fish flavor meets aromatic curry.
Ginger Oil CrabGinger oil crab is a Chinese dish made with fresh crabs stir-fried in ginger and oil, resulting in a savory and aromatic seafood delicacy.
Uncle's Stir-Fried Chinese CabbageA Cantonese home-style dish featuring Chinese cabbage stir-fried quickly with garlic and ginger, delivering a fresh and savory taste.
Pork Trotter StewA nourishing stew made with pork trotters, slow-cooked with spices and herbs to create a rich, savory dish.
Pan-Seared Wuchang Bream BellyA dish featuring pan-seared Wuchang bream belly, known for its tender texture and rich aroma.
Steamed and Marinated Chinese ShrimpA seafood dish made by steaming and marinating fresh Chinese shrimp with salt, sugar, garlic, and ginger for a savory, tender flavor.
Steamed Pork TrotterA classic Cantonese cold dish made by boiling pork trotters until tender, then slicing and serving chilled with ginger-scallion sauce or soy sauce.
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.
Braised Squab with Soy SauceBraised squab is a traditional dish featuring squab as the main ingredient. After marinating, the squab is braised to achieve a golden, crispy skin and tender, juicy meat, complemented by a specially prepared braising sauce that delivers a rich aroma.
Live Golden Sea Bream with Red Wine Foie GrasA fusion dish featuring fresh golden sea bream served raw, paired with rich red wine foie gras for a refined taste experience.
Taro and Sago DessertA sweet dessert made with taro, sago pearls, and milk. Cook sago until transparent, mix with steamed taro cubes, add milk or coconut milk, stir well, and serve chilled.
Braised Abalone with ChickenA Cantonese dish featuring abalone and chicken braised together in savory sauce, resulting in tender meat and rich flavor.