Hede Xiaochu Roast Goose & Stewed Rice Speciality Shop (Guangfu Middle Road Branch)
Cantonese cuisine · ⭐ 3.7
No. 216 Guangfu Zhong Road, Ground Floor, Unit 2
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. 216 Guangfu Zhong Road, Ground Floor, Unit 2. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Five-Willow Fried Egg, Stir-fried Taishan Cauliflower with Sauce, Stir-fried Intestines with Sauce.
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: 3.7
- Address: No. 216 Guangfu Zhong Road, Ground Floor, Unit 2
- Popular dishes: Five-Willow Fried Egg, Stir-fried Taishan Cauliflower with Sauce, Stir-fried Intestines with Sauce, Stir-fried Beef with Sauce, Stir-Fried Beef Intestine and Goose Intestine with Egg
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Dishes
Five-Willow Fried EggFive Willow Fried Egg is a Chinese dish featuring eggs as the main ingredient. Eggs are beaten and seasoned, then deep-fried until golden and crispy, forming a crunchy outer layer resembling willow branches. It's typically served with scallion strips, ginger threads, garlic, and carrot shavings for a colorful 'Five Willow' effect.
Stir-fried Taishan Cauliflower with SauceA Cantonese dish featuring tender Taishan cauliflower stir-fried quickly in a clay pot with garlic, ginger, and chili for a savory, aromatic flavor.
Stir-fried Intestines with SauceA Cantonese dish featuring stir-fried pig intestines with garlic, ginger, and chili in a hot wok, delivering a rich, spicy flavor.
Stir-fried Beef with SauceStir-fried beef in Cantonese style, using beef brisket or tendon slices with onions, green peppers, and garlic, cooked rapidly in a clay pot or wok with soy sauce, oyster sauce, and light soy sauce to enhance aroma and tenderness.
Stir-Fried Beef Intestine and Goose Intestine with EggA Cantonese dish featuring beef intestine, goose intestine, and egg, stir-fried over high heat to lock in flavor—tender beef intestine, crisp goose intestine, and silky egg.
Stir-fried Chicken with SauceGai Zhi Chicken is a dish made with chicken as the main ingredient, combined with辅料 like ginger, garlic, and onion, quickly cooked at high heat. The chicken is marinated, then stir-fried in a hot clay pot or wok with oil and seasonings, covered and simmered until fully cooked, allowing the ingredients to absorb rich flavors.
Roast GooseRoast goose is a traditional dish made from a whole goose, marinated and then roasted over charcoal. Its skin is golden and crispy, while the meat is tender and juicy, with an aromatic fragrance.
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.
Golden Sour Fish in Boneless and Spineless StyleA spicy and sour fish dish made with boneless, spineless carp simmered in a golden broth with fermented vegetables and chili peppers.
Golden Glass SquabA classic Cantonese dish featuring tender squab pigeon glazed to a crispy, glass-like finish.