Dongjiang Yucun · Dongjiang Village (Dongying Branch)
Cantonese cuisine · ⭐ 4.4
Zhide Plaza, No. 1 Dongping Middle Road, Floors 2–3
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 Zhide Plaza, No. 1 Dongping Middle Road, Floors 2–3. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Dongjiang Stuffed Tofu, Shagiang Roast Pigeon, White-Cut Chicken.
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: 4.4
- Address: Zhide Plaza, No. 1 Dongping Middle Road, Floors 2–3
- Popular dishes: Dongjiang Stuffed Tofu, Shagiang Roast Pigeon, White-Cut Chicken, Litchi Wood Roast Goose, Stir-Fried Bok Choy with Garlic
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Dishes
Dongjiang Stuffed TofuDongjiang stuffed tofu is a Cantonese Hakka dish where minced meat is filled into tofu and pan-fried until golden brown, offering a crispy exterior and tender interior.
Shagiang Roast PigeonA Cantonese dish featuring tender pigeon marinated with sand ginger and other seasonings, then braised to perfection.
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.
Litchi Wood Roast GooseA classic Cantonese roast dish featuring goose marinated in secret sauce and roasted over litchi wood for a fragrant, crispy skin and tender meat.
Stir-Fried Bok Choy with GarlicStir-fried bok choy with garlic is a home-style vegetable dish made by quickly cooking washed bok choy with minced garlic. After blanching or stir-frying directly, the garlic is sautéed first, then mixed evenly with the bok choy and seasoned before serving.
Steamed Golden Clams with Garlic and VermicelliA seafood dish featuring fresh golden clams steamed with garlic and vermicelli, resulting in a savory and aromatic flavor.
Garlic Steamed Spare RibsA dish featuring pork ribs marinated with garlic, soy sauce, cooking wine, and starch, then steamed until tender and juicy with a rich garlic aroma.
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.
Tangerine Peel Beef BallsChenpi beef balls are made by mixing fresh beef with chopped Chenpi and ginger, then forming into meatballs and steamed or boiled. The beef balls are chewy, with Chenpi adding a unique aroma.
Chen Vinegar Chicken FeetA cold dish made with chicken feet simmered in chen vinegar and seasonings, offering a tangy and slightly spicy flavor.
Scallion BassScallion sea bass is a dish featuring sea bass with scallions. The cleaned fish is scored, marinated with ginger and cooking wine to remove odor, then steamed. After steaming, sliced scallions are sprinkled on top, hot oil is poured to enhance aroma, and soy sauce is added for seasoning.