Lao Jie Fang Hotel
Cantonese cuisine · ⭐ 3.6
Southwest corner of the intersection of Guangxin 2nd Street and Bei Street
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 Southwest corner of the intersection of Guangxin 2nd Street and Bei Street. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Braised Intestines in Spiced Sauce, Lü Tian Big Meat, Sweet and Sour Pork.
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: 3.6
- Address: Southwest corner of the intersection of Guangxin 2nd Street and Bei Street
- Popular dishes: Braised Intestines in Spiced Sauce, Lü Tian Big Meat, Sweet and Sour Pork, Mixed Fish Stew, Stir-Fried Whole Pig
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Dishes
Braised Intestines in Spiced SauceStewed pork intestines is a dish primarily made with pig intestines. After thorough cleaning, the intestines are simmered slowly in a seasoned broth with various spices and seasonings, allowing them to fully absorb the rich flavors of the braising liquid. The finished dish has a deep red color, a soft and tender texture, and a rich, savory taste.
Lü Tian Big MeatLü Tian Big Meat is a traditional Chinese dish made with pork belly, marinated and slowly stewed until tender and flavorful.
Sweet and Sour PorkSweet and sour pork is a Chinese dish primarily made with pork, typically using pork tenderloin cut into pieces, coated in a starch batter and deep-fried until golden and crispy. It is then generously drizzled with a tangy sauce made from tomato ketchup, sugar, vinegar, and minced garlic, ensuring the meat is evenly coated. The finished dish has a bright red color, with a crispy exterior and tender interior, offering a perfectly balanced sweet and sour flavor.
Mixed Fish StewStewed fish pot features fresh fish like crucian carp, sea bass, and ribbonfish with tofu and vegetables, slow-cooked in a clay pot. Seasoned with ginger, scallions, and garlic, the broth is rich and the fish tender.
Stir-Fried Whole PigA Chinese dish made by stir-frying the entire pig, including various cuts like pork belly and trotters, seasoned with garlic, ginger, and chili for a rich, savory flavor.
Beef Shank StewBeef brisket stew is a dish primarily made with beef brisket. The preparation typically involves slow-cooking the beef brisket together with spices and seasonings until the meat becomes tender and the broth becomes rich.
Braised Duck with PerillaBraised duck with perilla leaves, a classic Chinese dish featuring tender duck meat infused with the aromatic flavor of perilla.
Stir-fried Beef with Flower MushroomsA Chinese dish made by stir-frying beef and flower mushrooms with garlic, ginger, and scallions for a savory and tender result.
Sour Cabbage Stir-Fry with Mixed IngredientsA savory stir-fry featuring sour cabbage and assorted ingredients like pork, tofu, and mushrooms, known for its tangy flavor and hearty texture.
Stuffed TofuA traditional Chinese dish where tofu is filled with minced meat or shrimp and steamed until tender, offering a delicate balance of flavors.