Damu Seafood Chaoshan Cuisine (Huangcun Branch)
Cantonese cuisine · ⭐ 3.3
Room 102, No. 81 Liyuan Road
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 Room 102, No. 81 Liyuan Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Salted Pepper Enoki Mushrooms, Cantonese Tofu Pot, Cantonese Fish Dumplings.
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: 3.3
- Address: Room 102, No. 81 Liyuan Road
- Popular dishes: Salted Pepper Enoki Mushrooms, Cantonese Tofu Pot, Cantonese Fish Dumplings, Chao Shan Goose Meat, Stone Olive Pot
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Dishes
Salted Pepper Enoki MushroomsA Chinese dish featuring crispy enoki mushrooms stir-fried with salt, pepper, and garlic for a savory, slightly spicy flavor.
Cantonese Tofu PotA Cantonese-style tofu pot made with soft tofu, pork belly, dried shrimp, and mushrooms, slowly simmered to create a rich, savory broth.
Cantonese Fish DumplingsCantonese fish dumplings are a traditional snack from Chaozhou, made with fresh fish paste mixed with pork fat and egg white, wrapped in thin dough and steamed. They have a tender, chewy texture and are often served with soy sauce or mustard.
Chao Shan Goose MeatChao Shan goose meat is a traditional dish from the Chaoshan region of Guangdong, made with premium goose meat that is marinated and slow-cooked to achieve tender, flavorful results, often served with garlic sauce or soy sauce.
Stone Olive PotA pot dish featuring stone olive as the main ingredient, simmered with chicken or pork for a clear broth and fresh taste, known for its detoxifying and lung-soothing properties.
Stir-fried Water Spinach with Soy Bean PasteStir-fried water spinach with soy bean paste is a dish made primarily with water spinach, stir-fried with soy bean paste. To prepare, first wash and cut the water spinach into segments. Heat a wok with oil, add minced garlic to sauté until fragrant, then add the soy bean paste and stir-fry until aromatic. Finally, add the water spinach and quickly stir-fry until cooked through.
Free-range chickenThis dish features free-range chicken as its main ingredient, carefully prepared to yield tender meat and rich broth. During cooking, the chicken is first cut into pieces and marinated with a specially crafted seasoning. It is then cooked using stir-frying and stewing techniques, allowing the meat to fully absorb the essence of the seasonings and deliver a unique taste.