Tian Cheng · Taste (Liede Branch)
Sichuan cuisine · ⭐ 4.5
Rooms 103, 104, 201, and 202, No. 12, Building 1–13, Xipu Street, No. 2, Liede Avenue
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 Rooms 103, 104, 201, and 202, No. 12, Building 1–13, Xipu Street, No. 2, Liede Avenue. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Liu's Fresh Chili Eel and Blood Sausage Hot Pot, Heavenly Secret Spicy Frog Legs, Tiancheng Sour Cabbage Sea Bass.
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: 4.5
- Address: Rooms 103, 104, 201, and 202, No. 12, Building 1–13, Xipu Street, No. 2, Liede Avenue
- Popular dishes: Liu's Fresh Chili Eel and Blood Sausage Hot Pot, Heavenly Secret Spicy Frog Legs, Tiancheng Sour Cabbage Sea Bass, Tiancheng Sour Cabbage Guicy Fish, Tiancheng Sour Cabbage Tiger Grouper
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Dishes
Liu's Fresh Chili Eel and Blood Sausage Hot PotA spicy hot pot featuring fresh eel, duck blood, and vegetables, stir-fried with chili and Sichuan peppercorns for a bold, numbing flavor.
Heavenly Secret Spicy Frog LegsFresh frog legs stir-fried with a secret spicy sauce, tender and flavorful with a bold kick.
Tiancheng Sour Cabbage Sea BassFresh sea bass cooked with special sour cabbage, offering a tangy and savory flavor with tender fish meat.
Tiancheng Sour Cabbage Guicy FishFresh guicy fish stewed with special sour cabbage, resulting in tender fish and flavorful, tangy broth.
Tiancheng Sour Cabbage Tiger GrouperFresh tiger grouper fish stewed with special sour cabbage, resulting in tender fish and flavorful, tangy broth.
Spicy Shrimp and Bullfrog ComboA spicy fusion dish featuring fresh shrimp and bullfrog, stir-fried with a secret spicy sauce for bold, aromatic flavors.
Kung Pao Lychee Shrimp BallsKung Pao Lychee Shrimp Balls feature fresh shrimp, lychee meat, peanuts, and scallions with garlic and ginger. Shrimp is blanched, then stir-fried with seasoned ingredients and coated in a sweet-sour Kung Pao sauce made of soy sauce, vinegar, sugar, rice wine, and starch. The dish shines with bright red color, tender shrimp, sweet lychee, and crunchy peanuts.
Sichuan Boiled Snowflake BeefSichuan-style boiled beef with marbled texture features thinly sliced beef marinated in spices, cooked with bean sprouts and cabbage in boiling water, then topped with hot oil and chili peppers and Sichuan peppercorns. The dish emphasizes precise cooking time to ensure tender beef and crisp vegetables.
Stir-Fried Razor Clam with Mustard Greens SproutsFresh razor clams stir-fried quickly with mustard greens sprouts. Tender clam meat and crisp sprouts create a refreshing, light flavor highlighting the natural taste of ingredients.- Braised Flower Snails with Perilla and Chili WineFresh flower snails are braised with perilla leaves, chili, and rice wine, creating a fragrant and slightly spicy dish.
- Brown Sugar Snow燕 Ice JellyA refreshing dessert made with snow燕 and ice jelly, sweetened with brown sugar syrup for a cool, smooth texture.
Garlic Pork SlicesGarlic pork is a cold dish made with fatty pork belly as the main ingredient, combined with garlic paste, soy sauce, chili oil, and other seasonings. The pork belly is boiled until tender, sliced thinly, and then drizzled with a specially prepared garlic sauce.
Spicy Chicken with ChiliSpicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.- Spicy Leaf CrabFresh leaf crab stir-fried with chili, Sichuan pepper, and aromatics for a spicy and fragrant dish.