Huacheng Yuan Cantonese Cuisine (Qiaoxin Branch)
Cantonese cuisine · ⭐ 4.3
5th Floor, Annex Building, Qiaoxin International, No. 62 Jinsui 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 5th Floor, Annex Building, Qiaoxin International, No. 62 Jinsui Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Sautéed Eel with Ginger and Green Onion, Clear Stewed Chicken, Pan-fried Lotus Root Powder.
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: 4.3
- Address: 5th Floor, Annex Building, Qiaoxin International, No. 62 Jinsui Road
- Popular dishes: Sautéed Eel with Ginger and Green Onion, Clear Stewed Chicken, Pan-fried Lotus Root Powder, 煎虾饼, Pig's stomach soup
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Sautéed Eel with Ginger and Green OnionEel slices are marinated with ginger and green onion, then pan-fried until slightly crispy and finished by stewing over low heat. The dish has a golden color, tender texture, and rich aroma of ginger and green onion, with a savory and balanced taste.
Clear Stewed ChickenA traditional Chinese dish made by gently stewing chicken in clear water with ginger and scallions, resulting in tender meat and a light, flavorful broth.
Pan-fried Lotus Root PowderA Chinese snack made by pan-frying lotus root powder, resulting in a crispy exterior and soft, smooth interior.
煎虾饼煎虾饼主要由新鲜虾仁、鸡蛋、淀粉和调味料制成，将虾仁剁碎后与蛋液、淀粉混合搅拌均匀，再捏成饼状放入热油中煎至两面金黄，口感外酥里嫩。
Pig's stomach soupPork stomach soup uses pork stomach as the main ingredient, cleaned and simmered with ginger slices and green onions. Add herbs like goji berries, red dates, and codonopsis for flavor and nutrition. Clear broth, delicious taste.
Stewed GooseA traditional Cantonese dish featuring a whole goose slowly stewed in a clay pot with soy sauce and aromatics, resulting in tender meat and rich flavor.
Stir-Fried Bok Choy with GarlicA simple and healthy dish made by stir-frying fresh bok choy with garlic, resulting in a crisp and savory side dish.
Shrimp Paste Steamed EggA dish made by steaming eggs mixed with shrimp paste, resulting in a smooth and savory texture with a rich seafood flavor.
Black Bean Sauce Pig Intestine HeadA Cantonese dish made with pig intestines braised in black bean sauce, offering a rich, savory flavor and tender texture.
Pan-fried Taro CakeStir-fried taro cake is a dessert made primarily from water chestnuts. The chestnuts are chopped and mixed with glutinous rice flour and clear flour, then combined with sugar and water to form a paste. After steaming in a mold and cutting into pieces, it's pan-fried until golden brown on both sides—crispy outside, soft inside.
Bamboo Shoot Steamed Pork CakeA dish made of minced pork and water chestnuts, shaped into a cake and steamed until tender. Offers a savory, crisp texture from the chestnuts.