Zifangyuan Restaurant
Cantonese cuisine · ⭐ 3.4
No. 12, Dong'an Road, Zini Village, Shawan Subdistrict (near Baomo Garden)
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. 12, Dong'an Road, Zini Village, Shawan Subdistrict (near Baomo Garden). It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Three-Thread Stir-Fried Lotus Root Noodles, Five Willow Eggs, Double Skin Milk Custard.
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: 3.4
- Address: No. 12, Dong'an Road, Zini Village, Shawan Subdistrict (near Baomo Garden)
- Popular dishes: Three-Thread Stir-Fried Lotus Root Noodles, Five Willow Eggs, Double Skin Milk Custard, Squid Cake, Ginger Milk Custard
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Dishes
Three-Thread Stir-Fried Lotus Root NoodlesA dish made by stir-frying lotus root noodles with shredded carrots, green peppers, and wood ear mushrooms, resulting in a crisp and nutritious meal.
Five Willow EggsA Chinese home-style dish made with eggs and finely sliced vegetables like carrot, cucumber, and coriander, resembling willow branches. The eggs are stir-fried and mixed with the ingredients for a fresh, savory flavor.
Double Skin Milk CustardDouble-skinned milk is a dessert made primarily from milk and sugar, sometimes with egg white added for texture. First, milk is boiled and then cooled to form a layer of milk skin. The milk beneath the skin is poured out, mixed with sugar and egg white, then poured back under the skin. Finally, it is steamed to create two layers of milk skin.
Squid CakeCuttlefish cakes are made primarily from cuttlefish meat, starch, and seasonings. The cuttlefish is minced, mixed with starch, shaped into patties, and then fried or pan-fried.
Ginger Milk CustardA traditional Cantonese dessert made by mixing fresh milk with ginger juice, which causes the milk to coagulate into a smooth, creamy custard with a subtle spicy flavor.
Stewed Goose with Young GingerA Chinese dish made by slow-cooking goose meat with young ginger, resulting in tender meat and aromatic broth.
Fried MilkDeep-fried milk is a dessert made by mixing milk with starch or flour to form a creamy batter, then coating it in a light batter or breadcrumbs before frying until golden and crispy. Oil temperature must be carefully controlled for a crisp exterior and tender interior.
Steamed Fish Skin DumplingsSteamed fish skin dumplings made with fresh fish meat skin and savory fillings, delicately cooked to preserve natural flavors.
Pan-fried Mandarin Fish CakeA Cantonese classic made from minced mandarin fish mixed with ginger, scallions, egg white, and starch, shaped into patties and pan-fried until golden brown. Tender, flavorful, and aromatic.
Fish Skin DumplingsFish skin dumplings are made by wrapping a filling in processed fish skin. Typically filled with pork, shrimp, scallions, and ginger, the fish skin is rolled thin, sealed around the filling, then steamed or fried.
Fish Skin Dumpling SoupA soup made with fish skin dumplings filled with pork, steamed and simmered in broth for a delicate, savory flavor.