Jiao Heng Pola Water Boiled Pork (Diecui Peak Branch)
Sichuan cuisine · ⭐ 3.4
Room 115, No. 8 Cuiyu Street
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 Room 115, No. 8 Cuiyu Street. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Shredded Potato Salad, Red Date and Red Bean Drink, Wakame.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Sichuan cuisine
- Rating: 3.4
- Address: Room 115, No. 8 Cuiyu Street
- Popular dishes: Shredded Potato Salad, Red Date and Red Bean Drink, Wakame, Sour Cabbage Boiled Fish, Sour Cabbage Spicy Fish Slices
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Dishes
Shredded Potato SaladShredded potato salad is a home-style dish primarily made from potatoes. Potatoes are washed, sliced into thin strips, blanched, then drained. Add garlic paste, vinegar, soy sauce, salt, sugar, and chili oil, mix well, and it's ready to serve.
Red Date and Red Bean DrinkA sweet beverage made from red dates and red beans, slowly simmered to create a rich, smooth texture.
WakameWakame is a type of seaweed ingredient, primarily made from dried or fresh wakame. It is usually soaked and blanched before being mixed with garlic, soy sauce, vinegar, and sesame oil, or added to soups for cooking. It can also be stir-fried with other vegetables or meats.
Sour Cabbage Boiled FishSour cabbage boiled fish is a dish made with fresh fish and vegetables like sour cabbage and bean sprouts. Fish slices are marinated, then cooked in boiling water with sour cabbage, seasoned with spices, and finished with hot oil to enhance aroma.
Sour Cabbage Spicy Fish SlicesA spicy Sichuan dish featuring tender fish slices cooked in a broth with sour cabbage, chili, and Sichuan peppercorns, delivering a bold, numbingly hot and tangy flavor.
Sichuan-style Spicy Pork in Boiling Sauce with Green Sichuan PeppercornsA classic Sichuan dish featuring pork belly and vegetables simmered in a spicy, numbing broth made with green Sichuan peppercorns and chili.
Sichuan-style Fish in Spicy Sauce with Green PeppercornsSichuan-style boiled fish with tender fish slices, bean sprouts, and cabbage, cooked in a broth flavored with fried green Sichuan peppercorns and chili peppers, then finished with hot oil for aroma. Bright red color, silky fish, rich broth.
Spicy Boiled Pork SlicesSichuan-style boiled pork slices feature tender pork loin, paired with bean sprouts and cabbage. Thinly sliced meat is marinated with starch and egg white, then stir-fried with chili, Sichuan peppercorns, and doubanjiang before boiling. The dish is finished by simmering the meat and vegetables in broth and drizzling with hot oil for aroma.
Spicy Boiled FishSpicy boiled fish is a dish featuring fresh fish with vegetables like bean sprouts and cabbage, cooked in a broth made from大量 chili and Sichuan peppercorns. Fish slices are marinated first, then simmered with vegetables in the spicy broth, finished with a sprinkle of chili powder and Sichuan pepper.