Guest · AKEN'S KITCHEN Private Kitchen (Huacheng Avenue Store)
特色菜 · ⭐ 4.8
401, 4th Floor, Meilin Jiyeh Building, Huacheng Avenue (near Zhujiang Park)
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 401, 4th Floor, Meilin Jiyeh Building, Huacheng Avenue (near Zhujiang Park). It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: 30-Year Tower牌 Yellow Rice Wine Steamed Baby Crab, Shredded Tofu, Angus Beef Stuffed Tofu Puffs.
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: 特色菜
- Rating: 4.8
- Address: 401, 4th Floor, Meilin Jiyeh Building, Huacheng Avenue (near Zhujiang Park)
- Popular dishes: 30-Year Tower牌 Yellow Rice Wine Steamed Baby Crab, Shredded Tofu, Angus Beef Stuffed Tofu Puffs, Hakka Wine Fermented Shrimp Soup Braised Yellow Croaker, 客家 Fermented Rice Wine Fish
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
30-Year Tower牌 Yellow Rice Wine Steamed Baby CrabFresh baby crab steamed in 30-year-aged yellow rice wine, resulting in tender meat and rich aroma.
Shredded TofuA Chinese dish made by stir-frying shredded tofu with vegetables like mushrooms and carrots, known for its delicate texture and savory flavor.
Angus Beef Stuffed Tofu PuffsAngus beef stuffed tofu puffs is a Chinese dish made with Angus beef as the filling, wrapped in fried tofu. Main ingredients include Angus beef, fried tofu, and scallions, and it is cooked by stir-frying and steaming.
Hakka Wine Fermented Shrimp Soup Braised Yellow CroakerHakka wine fermented shrimp soup braised yellow croaker is a dish made with fresh yellow croaker and braised in wine fermented shrimp soup. Main ingredients include yellow croaker, wine fermented shrimp, and seasonings, prepared by stewing, with a salty and fresh taste.
客家 Fermented Rice Wine FishA fusion dish combining Fujian fish with Hakka fermented rice wine, marinated and gently stewed to create a savory-sweet flavor with a distinctive rice wine aroma.
Chocolate Custard Donut CakeA dessert combining rich chocolate custard with soft donut texture, baked in donut molds for a sweet, creamy treat.- Guangdong-style Sea Cucumber with Meizhou Preserved VegetableA Cantonese dish featuring sea cucumber and preserved vegetable from Meizhou, simmered to perfection for a rich, savory flavor.
Pickled Vegetable and Pork Puff with Sea CucumberPickled vegetable and pork puff with sea cucumber is a Chinese dish made with pickled vegetables, pork, and sea cucumber. The pork is mixed with pickled vegetables to make a meat puff, which is then placed on top of stewed sea cucumber, offering a rich and savory flavor.
Soft-Hearted AbaloneSoft-Hearted Abalone features fresh abalone steamed to perfection, preserving its tender texture and natural sweetness, often served with a savory sauce.
Pork Tripe Chicken Soup with Scallion Oil BaguetteA savory soup made from pork tripe and chicken, served with a fragrant scallion oil baguette for a balanced and satisfying meal.
Rose Salt-Steamed Pigeon KingPigeon marinated in rose salt and steamed using traditional salt-baking method, resulting in crispy skin and tender, juicy meat with a delicate floral aroma.
Salt-Baked Pigeon Leg Stuffed with Soft-Boiled AbaloneA refined Cantonese dish featuring tender pigeon leg stuffed with soft-boiled abalone, seasoned and cooked using the salt-baking method for rich flavor.
Dust Sauce Pickled Cabbage Shark FinShark fin stewed with pickled cabbage and doubanjiang, resulting in a rich, tender texture with a balanced sour-spicy flavor and distinct fermented aroma.- Caviar King CrabFresh king crab meat paired with premium caviar, gently prepared to preserve tenderness and enhance umami richness.