Old Place Home-style Chicken and Sichuan-Hunan Cuisine
Sichuan cuisine · ⭐ 4.3
Shop No. 1-116, No. 4, Fengying 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 Shop No. 1-116, No. 4, Fengying Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Kung Fu Tofu, Sliced Potato with Twice-Cooked Pork, Spicy Stir-Fried Shrimp.
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: 4.3
- Address: Shop No. 1-116, No. 4, Fengying Road
- Popular dishes: Kung Fu Tofu, Sliced Potato with Twice-Cooked Pork, Spicy Stir-Fried Shrimp, Preserved Vegetable Braised Pork, Special Stone Pot Fish
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Dishes
Kung Fu TofuKung Pao Tofu is a dish made with soft tofu as the main ingredient, combined with minced meat, mushrooms, and greens, cooked by stir-frying or stewing. The tofu is first cut, blanched to remove odor, then stir-fried with seasonings and ingredients to absorb the sauce.
Sliced Potato with Twice-Cooked PorkSpiced pork with potato slices is a dish made from pork belly and potatoes. Pork belly is sliced, boiled, then stir-fried with fermented bean paste, garlic, and ginger to create a rich aroma, followed by adding potato slices to absorb the flavors.
Spicy Stir-Fried ShrimpSpicy stir-fried shrimp in a dry pot is made with fresh large shrimp as the main ingredient, combined with辅料 such as onion, green pepper, red pepper, garlic, ginger, and dried chili peppers. It is cooked using high-heat quick stir-frying. The shrimp are deveined and blanched before being stir-fried together with seasonings, then heated in a dry pot to fully blend the flavors.
Preserved Vegetable Braised PorkMei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
Special Stone Pot FishSpecial stone pot fish features fresh fish as the main ingredient, paired with tofu, potatoes, and wide rice noodles, cooked in a heated stone pot. The fish and ingredients slowly stew together, absorbing the rich broth flavor.
Braised EggplantBraised eggplant is a home-style dish primarily made with eggplant. The eggplant is first cut into pieces or segments, then deep-fried until golden brown. After that, seasonings such as soy sauce, sugar, and garlic are added to braise the eggplant until it absorbs the flavors, and finally the sauce is reduced to allow the eggplant to fully absorb the broth.
Old Place Boneless Sichuan Fish in Sour Cabbage SoupA classic Sichuan dish featuring boneless fish simmered in a tangy sour cabbage broth, known for its bold flavors and tender texture.
Garlic Pork RibsA Chinese dish featuring marinated pork ribs fried until crispy and finished with a rich garlic sauce, offering a savory and aromatic flavor.
Sichuan Peppercorn FishGreen Sichuan pepper fish uses fresh grass carp as the main ingredient, paired with green Sichuan peppercorns, ginger, garlic, dried chilies, and other seasonings. The fish slices are marinated with wine and salt, then stir-fried or stewed with green Sichuan pepper and other spices to ensure tender, flavorful meat.