Bo Ji Restaurant
Cantonese cuisine · ⭐ 4.0
No. 162 Baisha Road, Baisha Village
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. 162 Baisha Road, Baisha Village. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Braised Hoof in Soy Sauce, Braised Intestines in Soy Sauce, Signature Shenjing Roast Goose.
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: 4.0
- Address: No. 162 Baisha Road, Baisha Village
- Popular dishes: Braised Hoof in Soy Sauce, Braised Intestines in Soy Sauce, Signature Shenjing Roast Goose, Steamed Pearl Carp, Roast Goose Rice
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Dishes
Braised Hoof in Soy SauceA Chinese dish made by slow-cooking pig or beef trotters in a seasoned soy sauce broth with aromatic spices.
Braised Intestines in Soy SauceA dish made by slow-cooking pig intestines in a special soy-based broth, resulting in tender and flavorful meat.
Signature Shenjing Roast GooseSignature Shenjing roast goose uses优质仔鹅, marinated, inflated, and roasted in a挂炉. The skin turns golden-red, with tender, juicy meat and rich fruitwood aroma.
Steamed Pearl CarpA classic Cantonese dish featuring fresh carp steamed to perfection, highlighting its tender texture and natural flavor.
Roast Goose RiceRoast goose rice features roast goose as the main ingredient, with the whole goose marinated, air-dried, and then roasted to achieve crispy skin and tender meat. The rice is typically plain white rice, served with sliced goose and a small amount of goose gravy, sometimes garnished with green onions or vegetables.
Steamed Chicken RiceWhite-cut chicken rice features a whole chicken boiled or steamed, cooled, then sliced and served with rice. Typically using Sanhuang or Qingyuan chicken, it preserves original flavor with tender meat and crisp skin. Rice can be plain or flavored with chicken oil and broth for enhanced aroma.
Steamed Spare Ribs with Fermented Black Beans RiceStewed pork ribs with fermented black beans, garlic, ginger, soy sauce, and sugar, steamed and served over rice. Tender, flavorful ribs with rich bean aroma, perfect with white rice.
Taro Pork BellyXiangyu Kou Rou is a dish made primarily with pork belly and taro. Pork belly slices are blanched to remove odor, then layered alternately with taro slices in a bowl. Seasonings like soy sauce, sugar, and cooking wine are added before steaming until tender. It's flipped onto a plate for serving. The dish has a glossy red color, tender meat, and flavorful taro.