Shu Xi New-style Sichuan Cuisine (Xinye Road Branch)
Sichuan cuisine · ⭐ 4.0
No. 25, Xinye 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 No. 25, Xinye Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Stir-Fried Beef with Yellow Onion, Mapo Tofu, Brown Sugar Glutinous Rice Cake.
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: 4.0
- Address: No. 25, Xinye Road
- Popular dishes: Stir-Fried Beef with Yellow Onion, Mapo Tofu, Brown Sugar Glutinous Rice Cake, Old Jar Sichuan-Style Acidic Cabbage and Perch, Ultimate Boneless Sichuan Fish in Sour Cabbage Soup
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Dishes
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
Mapo TofuA classic Sichuan dish made with soft tofu, minced meat, and spicy chili sauce, known for its bold, numbingly spicy flavor.
Brown Sugar Glutinous Rice CakeRed sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
Old Jar Sichuan-Style Acidic Cabbage and PerchFresh perch cooked with traditional old jar fermented cabbage, delivering a tangy, spicy flavor and tender fish meat.
Ultimate Boneless Sichuan Fish in Sour Cabbage SoupA flavorful dish of boneless fish simmered in a tangy sour cabbage broth, enhanced with aromatic spices and vegetables.
Lotus Root Stir-fried with Pig's StomachLotus root and pig's stomach stir-fried together, offering a crisp and refreshing taste with tender pork stomach and fragrant lotus root.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
Chongqing MaoxuewangChongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
Spicy Shrimp and Bullfrog Stir-fryA spicy Sichuan-style dish featuring shrimp and bullfrog stir-fried with chili, garlic, and ginger for a bold, aromatic flavor.
Sesame Oil Torn ChickenA dish of tender chicken shredded by hand and tossed in fragrant sesame oil with garlic and scallions, offering a rich, savory flavor.
Golden Garlic Roasted Frog LegsFresh frog legs marinated in garlic, butter, and olive oil, then roasted to golden perfection—crispy outside, tender inside with rich garlic flavor.