Liangji Restaurant
Hot pot · ⭐ 3.5
East Side of Shidai Commercial Building, Yayuan Avenue
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 East Side of Shidai Commercial Building, Yayuan Avenue. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Dry-Fried Cauliflower, Spicy Pot-Braised Tofu with Leaves, Signature Steamed Crystal Chicken.
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: Hot pot
- Rating: 3.5
- Address: East Side of Shidai Commercial Building, Yayuan Avenue
- Popular dishes: Dry-Fried Cauliflower, Spicy Pot-Braised Tofu with Leaves, Signature Steamed Crystal Chicken, Stir-fried Beef with King Oyster Mushrooms, Chaozhou Fried Leek Rice Dumplings
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Dishes
Dry-Fried CauliflowerDry-fried cauliflower is a Chinese dish primarily made with cauliflower, which is blanched and then stir-fried with辅料 such as garlic and chili. The cooking process emphasizes precise heat control to achieve a crispy exterior and tender interior, resulting in a rich and varied texture.
Spicy Pot-Braised Tofu with LeavesDry Pot Thousand Leaf Tofu is a dish primarily made with thousand leaf tofu. To prepare it, the tofu is sliced and stir-fried with ingredients such as pork belly and green and red peppers, resulting in a crispy exterior and tender interior. Finally, a special dry pot seasoning is added to create a unique flavor.
Signature Steamed Crystal ChickenA premium three-yellow chicken dish, gently poached and chilled for a crisp skin and tender meat, served with a ginger-scallion dipping sauce.
Stir-fried Beef with King Oyster MushroomsBeef stir-fried with king oyster mushrooms is a stir-fry dish primarily using beef and king oyster mushrooms as main ingredients. The beef is sliced and marinated with seasonings, while the king oyster mushrooms are sliced and set aside. Heat oil in a wok, first stir-fry the beef until it changes color, then remove it. Next, stir-fry the king oyster mushrooms until fragrant, then combine them with the beef and stir evenly. Season to taste and serve.
Chaozhou Fried Leek Rice DumplingsA traditional snack from Chaozhou, made with glutinous rice flour and leeks, filled with shrimp and pork, then pan-fried until golden brown.
Beef, Enoki Mushroom and Tofu StewA savory stew featuring beef, enoki mushrooms, and tofu, simmered to perfection for a rich and satisfying dish.
Live-marinated TrioSteamed three-seafood mix is a cold appetizer featuring fresh shrimp, crab, and shellfish. After cleaning, the ingredients are marinated for several hours with salt, soy sauce, garlic, ginger, chili, and lemon juice—no cooking required to preserve natural flavors.
Braised Frog with PerillaA Cantonese dish featuring fresh frog meat stir-fried with perilla leaves, garlic, and ginger, highlighting the tender texture of the frog and the aromatic flavor of perilla.
Bifengtang Fried Baby CrabA Cantonese dish featuring baby crabs stir-fried with garlic, chili, and breadcrumbs, delivering a crispy texture and savory flavor.
Sour Spicy Lotus Stem Stir-Fried with BeefA spicy and sour stir-fry dish made with lotus stems and beef, known for its crisp texture and bold flavor.