Afterlife Sichuan Restaurant
Sichuan cuisine · ⭐ 3.9
Shop 102B, Ground Floor, Zone A, Xinronghong, No. 113, Congcheng Avenue
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 Shop 102B, Ground Floor, Zone A, Xinronghong, No. 113, Congcheng Avenue. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Shredded Cabbage, Spicy Sichuan Chicken with Teng椒, Sichuan-style Boiled Tender Beef.
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: 3.9
- Address: Shop 102B, Ground Floor, Zone A, Xinronghong, No. 113, Congcheng Avenue
- Popular dishes: Shredded Cabbage, Spicy Sichuan Chicken with Teng椒, Sichuan-style Boiled Tender Beef, Brown Sugar Glutinous Rice Cake, Classic Maoxuewang
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Dishes
Shredded CabbageShredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
Spicy Sichuan Chicken with Teng椒A spicy Sichuan dish featuring tender chicken stir-fried with fresh Sichuan peppercorns and aromatic spices, delivering a numbingly fragrant flavor.
Sichuan-style Boiled Tender BeefSichuan-style boiled tender beef is a dish primarily made with beef. Tender beef slices are marinated with seasonings, then quickly blanched in boiling water, and drained. The beef is arranged on a plate together with side vegetables such as bean sprouts and greens. Finally, hot oil infused with chili peppers and Sichuan peppercorns is poured over the dish to enhance its flavor.
Brown Sugar Glutinous Rice CakeA traditional Chinese dessert made from glutinous rice flour, pan-fried and drizzled with brown sugar syrup for a sweet, chewy treat.
Classic MaoxuewangClassic Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and mung bean sprouts. The ingredients are cooked in a spicy and numbing broth, then topped with hot oil to maintain its fresh, aromatic, and spicy flavor.
Old Jar Sichuan-Style Fish in Sour Vegetable SauceOld jar sour vegetable fish is made with fresh, tender fish meat and pickled sour vegetables, carefully cooked with various spices and seasonings. The fish meat is smooth and tender, the sour vegetables are crisp and tangy, and the broth is rich and flavorful, perfectly blending sour, fresh, and aromatic tastes.
Mustard OkraA refreshing cold dish made with blanched okra dressed in a mustard-based sauce, offering a crisp texture and mild spicy flavor.
Cooling Ice JellyA refreshing dessert made from starch-based jelly, often served with sweet syrup and toppings to cool the palate after spicy meals.
Jumping Mouth FrogA spicy Sichuan dish featuring tender frog meat stir-fried with vegetables in a rich, numbingly hot sauce.
Spicy ShrimpSpicy shrimp made with fresh prawns stir-fried in a fiery blend of chili, Sichuan pepper, and aromatics for bold, numbing heat.