Dazhaomen Dry Pot Duck Head (Main Store)
Sichuan cuisine · ⭐ 4.1
No. 49-22, Shuguang Avenue
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. 49-22, Shuguang Avenue. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Radish Peel Salad, Dry Pot Shrimp, Spicy Duck Head Hot Pot.
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: Guangzhou
- Category: Sichuan cuisine
- Rating: 4.1
- Address: No. 49-22, Shuguang Avenue
- Popular dishes: Spicy Radish Peel Salad, Dry Pot Shrimp, Spicy Duck Head Hot Pot, Boneless Sichuan-style Pickled Cabbage Sea Bass, Maoxuewang
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Dishes
Spicy Radish Peel SaladCold-mixed radish peel is a cold dish primarily made from radish peels. After slicing the radish peels into thin strips and salting them briefly, squeeze out the excess water. Then mix with minced garlic, vinegar, soy sauce, sesame oil, and chili oil to taste. The preparation is simple and the texture is crisp and refreshing.
Dry Pot ShrimpA Sichuan dish featuring fresh shrimp stir-fried in a dry pot with vegetables and spices, resulting in a rich, spicy flavor.
Spicy Duck Head Hot PotDry Pot Duck Head is a dish that uses duck heads as the main ingredient. After marinating, the duck heads are stir-fried with various spices and chili peppers, then slowly cooked in a dry pot to allow the duck heads to fully absorb the flavors of the seasonings.
Boneless Sichuan-style Pickled Cabbage Sea BassBoneless sea bass cooked with pickled cabbage, featuring tender fish and tangy sour flavor.
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.
Crisp Chrysanthemum GreensA refreshing dish made from blanched chrysanthemum greens, tossed with garlic, sesame oil, salt, and a touch of vinegar for a light and crisp flavor.
BeefBeef dishes are primarily made with high-quality beef and prepared using cooking methods such as stewing, boiling, and stir-frying. During the cooking process, seasonings like scallions, ginger, garlic, chili peppers, and Sichuan peppercorns can be added according to taste, allowing the beef to fully absorb the aromas of the seasonings for a tender and juicy texture.
Red Wine PearRed wine poached pears is a dessert made primarily with pears and red wine. After removing the cores and cutting the pears into pieces, they are gently simmered in a pot with red wine until the pears absorb the wine's aroma and soften. A small amount of rock sugar or honey can be added during cooking for flavor, and the dish is ready when the sauce thickens. The finished dish has a clear color, a soft and tender texture, and a subtle wine fragrance.
Dancing NoodlesA dish of hand-pulled noodles stir-fried with vegetables and meat, known for its smooth texture and savory flavor.
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.