Jiahua Seafood Restaurant (Changgang Branch)
鱼鲜 · ⭐ 3.7
No. 303 Changgang East Road (about 100 meters from Exit A of Xiaogang Metro Station)
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 No. 303 Changgang East Road (about 100 meters from Exit A of Xiaogang Metro Station). It is a 鱼鲜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Three-Thread Noodles, Yunnan Deer Mushroom Stir-Fried Beef Tenderloin, Stir-fried Sturgeon with Sauce.
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: 鱼鲜
- Rating: 3.7
- Address: No. 303 Changgang East Road (about 100 meters from Exit A of Xiaogang Metro Station)
- Popular dishes: Three-Thread Noodles, Yunnan Deer Mushroom Stir-Fried Beef Tenderloin, Stir-fried Sturgeon with Sauce, Dry-Fried Beef Rice Noodles, Roast Goose
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Dishes
Three-Thread NoodlesA Chinese dish made with egg noodles stir-fried with shredded carrots, ham, and vegetables, offering a savory and satisfying flavor.
Yunnan Deer Mushroom Stir-Fried Beef TenderloinA dish featuring tender beef stir-fried with fresh Yunnan deer mushrooms, offering a rich and savory flavor.
Stir-fried Sturgeon with SauceA Cantonese dish featuring sturgeon cooked in a hot wok with garlic, ginger, and scallions, resulting in a flavorful and tender fish dish.
Dry-Fried Beef Rice NoodlesDry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
Roast GooseRoast goose is a traditional dish made from a whole goose, marinated and then roasted over charcoal. Its skin is golden and crispy, while the meat is tender and juicy, with an aromatic fragrance.
Blanched Okra with Baby SquidA light dish featuring tender okra and baby squid, quickly blanched to preserve freshness and natural flavors.
Authentic White-Cut ChickenA classic Cantonese cold dish made with fresh chicken poached in water, chilled for tender texture, served with ginger and scallion sauce for a delicate, savory flavor.
Sour Cabbage Stir-Fried IntestinesSour cabbage stir-fried with intestines is a dish primarily made with sour cabbage and pig intestines. After thorough cleaning and boiling, the intestines are stir-fried together with the sour cabbage, allowing the tangy aroma of the cabbage to blend harmoniously with the rich flavor of the intestines, creating a unique taste.
Taiye ChickenA classic Hong Kong cold dish made with chicken marinated in soy sauce, sugar, and spices, then chilled and sliced for a savory, refreshing taste.
Yellow Pepper Sauce Steamed Yellow CroakerYellow croaker is marinated in yellow pepper sauce and steamed, resulting in tender fish with a rich, spicy-savory flavor.