Jiang Yu'er Sour Fish (Yongli Plaza Store)
Sichuan cuisine · ⭐ 4.1
No. 13 Yongli Road, Jinghu Avenue, Building 3, Unit 101
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 No. 13 Yongli Road, Jinghu Avenue, Building 3, Unit 101. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Fruit Sour Fish, Colorful Fruit Ice Jelly, Old Jar Sichuan Pickled Vegetable Flavor.
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: 4.1
- Address: No. 13 Yongli Road, Jinghu Avenue, Building 3, Unit 101
- Popular dishes: Fruit Sour Fish, Colorful Fruit Ice Jelly, Old Jar Sichuan Pickled Vegetable Flavor, Buckwheat Tea Flavor Dish, Sour Plum Juice to Relieve Spiciness
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Dishes
Fruit Sour FishA creative dish featuring tender fish fillets simmered with sour cabbage and fresh fruits like apple, pear, and pineapple for a refreshing, tangy flavor.
Colorful Fruit Ice JellyA colorful fruit ice jelly dish made with fresh fruits like watermelon, mango, strawberry, and kiwi, served on a base of herbal ice jelly sweetened with honey or syrup.
Old Jar Sichuan Pickled Vegetable FlavorOld jar sour cabbage flavor is made primarily from fermented cabbage, typically using napa or mustard greens fermented traditionally in old jars, combined with meat or vegetables. Lactic acid bacteria fermentation creates a unique sour aroma and taste.
Buckwheat Tea Flavor DishBuckwheat Tea Flavor Dish is a dish that primarily derives its flavor from buckwheat tea. Main ingredients include buckwheat tea leaves, meat (such as chicken or pork), and vegetables (like carrots and shiitake mushrooms). To prepare, first brew strong buckwheat tea broth by steeping the leaves in hot water. Cut the meat into pieces, marinate, and stir-fry with vegetables. Then add the buckwheat tea broth and simmer over low heat, allowing the ingredients to fully absorb the tea aroma. Reduce the sauce before serving. The finished dish carries the distinctive grain fragrance and slightly bitter, sweet aftertaste of buckwheat tea.
Sour Plum Juice to Relieve SpicinessA refreshing drink made from plums, hawthorn, and tangerine peel, sweetened with rock sugar and lemon juice. It effectively cools the palate after spicy meals.
Sour Cabbage Grilled FishSour cabbage baked fish features fresh grass carp with sour cabbage, bean sprouts, and potato slices. The fish is marinated after scoring, then baked with sour cabbage and seasonings, finished with hot oil for aroma.
Fresh Chili and Perilla Roast FishFresh chili and perilla roast fish features fresh carp marinated in a spicy sauce, then grilled to perfection with aromatic herbs.
Fresh Chili and Perilla FrogFresh chili and perilla frog features tender frog legs stir-fried with fresh chilies and perilla leaves, delivering a spicy and aromatic flavor.
Fresh Chili and Perilla FrogFresh frog legs stir-fried with fresh chili and perilla leaves, delivering a spicy and aromatic flavor.
Sesame Oil Torn ChickenA dish of tender chicken shredded by hand and tossed in fragrant sesame oil with garlic and scallions, offering a rich, savory flavor.