Linji Zi Cantonese Charcoal Roast Chicken Pot (Baoye Road Branch)
Hot pot · ⭐ 4.0
Room 102, No. 11, Lifu Road
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 Room 102, No. 11, Lifu Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Five-fingered Peach Root Soup Base, Hakka Chicken, Fried Bamboo Shavings.
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: Hot pot
- Rating: 4.0
- Address: Room 102, No. 11, Lifu Road
- Popular dishes: Five-fingered Peach Root Soup Base, Hakka Chicken, Fried Bamboo Shavings, Pork Tripe Meatballs, Oyster
China trip · China travel
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Dishes
Five-fingered Peach Root Soup BaseA nourishing soup base made from five-fingered peach root, simmered with chicken or pork bones for a rich, fragrant broth.
Hakka ChickenA traditional Hakka dish made with free-range chicken slowly stewed with ginger, scallions, and goji berries, resulting in tender meat and rich broth.
Fried Bamboo ShavingsFried tofu skin is a dish made primarily from bean curd sheets, cut into strips or rolled into tubes and deep-fried until golden and crispy, offering a crunchy texture often served as a side or snack.
Pork Tripe MeatballsA traditional Chinese dish made with pork tripe and minced pork, shaped into balls and simmered in broth for a rich, savory flavor.
OysterOysters, using fresh oysters as the main ingredient, are typically served with lemon juice or a special sauce. The preparation is simple: open the oyster shells, keep the half-shell containing the oyster meat, clean it thoroughly, and enjoy raw, or enhance the flavor with additional seasonings.
Crispy Skin ChickenA Chinese dish featuring a whole chicken marinated and deep-fried until the skin is crispy while the meat remains tender and juicy, often served with sweet soy sauce or chili salt.
WatercressWatercress, also known as豆瓣菜 (dòubàn cài), is a leafy vegetable valued for its tender green leaves. It is typically washed before cooking and can be stir-fried alone or with garlic, or simmered with meats to make soups. The dish has a bright color and a refreshing taste.
Golden Broth Base with Fish MawGolden broth base is made by simmering chicken bones, pork bones, and fish bones, with the addition of fish maw to enhance its rich texture. The soup has a golden color and a fresh taste, commonly used in hot pot or stews.
Yangshan Free-Range ChickenYangshan free-range chicken uses locally raised chickens from Yangshan, Guangdong, cooked by steaming or blanching to preserve natural flavor and tenderness.
Chicken WingChicken drumettes are the middle section of chicken wings, typically marinated and cooked by frying, grilling, or stewing to achieve a crispy skin or tender meat.