Jincheng Restaurant · Cantonese Cuisine · Five-Diamond Restaurant (Bingjiang Road Branch)
Cantonese cuisine · ⭐ 4.3
No. 29 Binjiang East Road (next to Golden Coast Water Park)
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. 29 Binjiang East Road (next to Golden Coast Water Park). It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Steamed Chicken in Ice Water, Luxury Caramelized Tiger Prawn, Roast Goose.
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: 4.3
- Address: No. 29 Binjiang East Road (next to Golden Coast Water Park)
- Popular dishes: Steamed Chicken in Ice Water, Luxury Caramelized Tiger Prawn, Roast Goose, Spicy and Numbing Pig Intestine, Claypot Salt-Baked Duck Mid-Wings
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Dishes
Steamed Chicken in Ice WaterA classic Cantonese cold dish made by steaming a whole chicken and chilling it in ice water for tender, flavorful meat served with ginger and scallion sauce.
Luxury Caramelized Tiger PrawnLuxury Caramelized Tiger Prawn is a delicacy made with tiger prawns and caramel sauce. The shrimp is tender, coated with caramel for a sweet and crispy texture.
Roast GooseRoast goose is a dish made from a whole goose, marinated, inflated, and roasted in an open flame. Fresh, high-quality goose is seasoned with various spices and grilled over fire to achieve a crispy skin and tender, juicy meat.
Spicy and Numbing Pig IntestineSpicy and numbing pig intestine is a Sichuan dish made with pork intestines and spices such as Sichuan pepper and chili. It has a rich texture and a strong, spicy, and numbing flavor.
Claypot Salt-Baked Duck Mid-WingsClaypot Salt-Baked Duck Mid-Wings is a dish prepared using the traditional salt-baking technique. The main ingredient is duck mid-wings, supplemented with coarse salt, Sichuan peppercorns, star anise, and other spices. During preparation, the duck wings are washed and marinated, then buried in coarse salt in a claypot and slowly baked over low heat until fully cooked. The finished dish has firm, flavorful meat with the distinctive dry aroma characteristic of salt-baking.
Purple Gold Sauce Steamed Chicken FeetChicken feet are blanched, then marinated with Zijin sauce and steamed until tender. The Zijin sauce is a blend of various seasonings that gives the chicken feet a unique flavor.
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.
Golden Roast Suckling PigGolden Roast Suckling Pig is a dish featuring young pig as the main ingredient, typically 8-10 kg in weight. After marinating and air-drying, it's roasted over fruit wood or charcoal, resulting in a crispy skin, tender meat, and a glossy red color.
Shunde Stir-Fried Mandarin Fish SlicesShunde Stir-Fried Mandarin Fish Slices is a Cantonese dish, mainly made with mandarin fish slices and ingredients like green onion, ginger, and garlic, stir-fried quickly for a fresh and tender texture.
Fresh Shrimp and Crab Roe Dumpling SupremeFresh shrimp and crab roe dumpling made with delicate wrappers, steamed to perfection for a rich, savory taste.
Black Truffle Fresh Abalone with ChickenBlack Truffle Fresh Abalone with Chicken is an exquisite Chinese dish, mainly made with black truffles, fresh abalone, and chicken. The abalone and chicken are cooked together and then seasoned with black truffles, offering a rich and fragrant flavor.