Suiji Garden
Cantonese cuisine · ⭐ 4.7
Room 101, No. 348, Yingbin Road
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 Room 101, No. 348, Yingbin Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Appetizer, Salted Lemon and Old Coriander Stewed Snowflake Pork Soup, Angela Beef Cubes.
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: 4.7
- Address: Room 101, No. 348, Yingbin Road
- Popular dishes: Appetizer, Salted Lemon and Old Coriander Stewed Snowflake Pork Soup, Angela Beef Cubes, Signature Glass-Crisp Pigeon, Boneless Crucian Carp and Abalone Gallbladder Porridge
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Dishes
AppetizerAppetizers typically consist of a variety of ingredients, commonly including vegetables such as lettuce, cucumber, tomato, and carrot, combined with cooked items like ham, eggs, cheese, or seafood. These are sliced, mixed, or lightly cooked and often served with salad dressing or seasoning sauce.
Salted Lemon and Old Coriander Stewed Snowflake Pork SoupA savory soup made by stewing snowflake pork with salted lemon and old coriander, delivering a rich, aromatic flavor.
Angela Beef CubesAngela beef cubes is a Chinese dish made with tender beef cubes stir-fried with vegetables and seasoned with soy sauce, wine, and black pepper for a savory flavor.
Signature Glass-Crisp PigeonSignature glass-skinned squab pigeon features fresh squab marinated, coated in syrup, then fried or air-dried to create a transparent, crispy crust. Tender, juicy meat with a golden, glossy skin and distinct texture layers.
Boneless Crucian Carp and Abalone Gallbladder PorridgeA refined porridge made with boneless crucian carp and abalone gallbladder, showcasing delicate flavors and expert knife skills.
Braised Goose Feet in Chaoshan StyleBraised goose feet in a rich, aromatic broth with traditional Cantonese spices, tender and flavorful.
Golden Ear and Lily Stewed with Panzhihua LoquatA nourishing dessert made by slow-cooking golden ear fungus, lily bulbs, and Panzhihua loquat to create a soft, sweet, and refreshing dish that supports lung health and skin beauty.
Innovative Golden Notch Chrysanthemum Fish MawFish maw is gently simmered with golden notched herb and chrysanthemum, creating a delicate and aromatic dish.
Chicken Soup Quick-Scalded Canadian AbaloneFresh chicken soup quickly blanches Canadian abalone, preserving its tender texture and delicate flavor.
Sichuan Pepper Cherry Radish SkinA cold dish made from pickled cherry radish skin seasoned with Sichuan pepper, offering a crisp texture and aromatic numbing flavor.