Bayi Ge Wang (Dongyuan Street Community Branch)
Cantonese cuisine · ⭐ 3.1
No. 442 Donghua East 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. 442 Donghua East Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Ginger and Scallion Stir-fried Shrimp with Mustard, Salted Garlic Pork Ribs, Stir-Fried Water East Mustard Greens.
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: 3.1
- Address: No. 442 Donghua East Road
- Popular dishes: Ginger and Scallion Stir-fried Shrimp with Mustard, Salted Garlic Pork Ribs, Stir-Fried Water East Mustard Greens, White-Cut Chicken, Braised Squab with Soy Sauce
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Dishes
Ginger and Scallion Stir-fried Shrimp with MustardA savory stir-fry featuring fresh shrimp, ginger, scallions, and mustard for a bold, aromatic flavor.
Salted Garlic Pork RibsA savory dish made with marinated pork ribs fried until crispy and tossed in garlic and salt seasoning.
Stir-Fried Water East Mustard GreensA Cantonese home-style dish made by quickly stir-frying fresh water east mustard greens with garlic and ginger, resulting in a crisp and savory flavor.
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.
Scallion Oil Glazed Large TilapiaA dish featuring large tilapia fish glazed with hot scallion oil, served with fresh scallions and ginger for a fragrant, savory flavor.
Lotus Stem Stir-Fried with BeefA classic Chinese dish featuring tender beef and crisp lotus stems stir-fried quickly in a savory sauce.
Cordyceps Mushroom and Pork StewA nourishing stew made with cordyceps mushrooms and pork, slowly simmered to create a rich, savory broth.
Sour Cabbage with Pork IntestinesSuancai Feichang is a dish primarily made with pork intestines and pickled cabbage. After thorough cleaning and blanching to remove odor, the pork intestines are stewed together with chopped pickled cabbage, allowing the intestines to absorb the sour aroma of the cabbage while maintaining a soft and tender texture.
Cucumber, Wood Ear Mushroom and Century Egg SaladA refreshing cold dish featuring cucumber, wood ear mushrooms, and century egg, dressed with garlic, vinegar, soy sauce, and a touch of sugar.