Jinfeng Lou
Cantonese cuisine · ⭐ 3.0
No. 1, Changjiang Road, Changzhou Island (intersection of Changjiang Road and Jinzhou South 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 No. 1, Changjiang Road, Changzhou Island (intersection of Changjiang Road and Jinzhou South Road). It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Three-Cup Intestines, Sang叶 Soup, Iceberg Tofu.
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: 3.0
- Address: No. 1, Changjiang Road, Changzhou Island (intersection of Changjiang Road and Jinzhou South Road)
- Popular dishes: Three-Cup Intestines, Sang叶 Soup, Iceberg Tofu, Dim Sum, Shenjing Roast Goose
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Dishes
Three-Cup IntestinesThree-cup intestine is a dish featuring pork intestines as the main ingredient, simmered with rice wine, soy sauce, and sesame oil to make the intestines flavorful and tender. Garlic, ginger, and holy basil are typically added for enhanced aroma.
Sang叶 SoupA delicate dish made with fresh mulberry leaves simmered in a clear broth, offering a light and refreshing taste.
Iceberg TofuA refreshing cold dish made with chilled tofu and vegetables, dressed in a sweet and sour sauce.
Dim SumA traditional Cantonese breakfast featuring small, flavorful dishes such as dumplings, buns, and rice rolls, often enjoyed in teahouses.
Shenjing Roast GooseDeep Well Roast Goose is a traditional famous dish made from black-brown geese. For preparation, a medium-sized black-brown goose is selected, marinated and then roasted over charcoal until the skin turns golden and crispy while the meat remains tender and juicy. The whole goose is carved into pieces and served on the table, accompanied by a specially prepared sauce for a unique flavor.
Braised ChickenRoast chicken is a traditional Chinese dish with chicken as the main ingredient. During preparation, the chicken is marinated and then roasted until the skin turns golden and crispy while the meat remains tender and juicy. The cooking process emphasizes precise control of heat to ensure the best texture and flavor of the chicken.
Steamed Chicken with Ginger SauceA classic Cantonese cold dish made by boiling fresh chicken and serving it chilled, sliced, with a ginger and scallion dipping sauce to enhance its natural flavor.
Rice noodle rollRice noodle rolls are thin sheets made from rice batter and steamed, filled with ingredients such as pork, shrimp, and beef, offering a smooth and tender texture. The preparation involves pouring the rice batter into a specially designed steaming tray, steaming until cooked, rolling it into a cylindrical shape, cutting it into segments, and serving it on a plate with soy sauce or other sauces.
Braised Green Pepper with Tiger StripesHǔpí Qīngjiāo is a dish primarily made with green peppers, which are pan-fried at high heat to create a tiger-striped texture on the pepper skin. To prepare, remove the seeds and cut the green peppers into segments, then stir-fry in hot oil until the outer skin bubbles. Finally, add seasonings and stir well.
Huangpu Fried EggA Cantonese home-style dish made with eggs and ingredients like ham and shrimp, stir-fried to a savory, smooth texture.