Le Kou Fu Old Jar Sour Fish (Sanyuanli Branch)
Sichuan cuisine · ⭐ 3.3
No. 71, Sanyuanli Avenue (next to Hongyuan Hotel)
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 No. 71, Sanyuanli Avenue (next to Hongyuan Hotel). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Winter Melon Fish, Chopped Chili Fish Head, Spicy Crawfish with Thirteen Spices.
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: 3.3
- Address: No. 71, Sanyuanli Avenue (next to Hongyuan Hotel)
- Popular dishes: Winter Melon Fish, Chopped Chili Fish Head, Spicy Crawfish with Thirteen Spices, Wangwang Blood Dish, Boneless Sichuan Acid Cabbage River Catfish
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Dishes
Winter Melon FishA Chinese dish made with winter melon and fish, gently stewed to create a fresh and savory flavor.
Chopped Chili Fish HeadSteamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
Spicy Crawfish with Thirteen SpicesSpicy crayfish with thirteen spices is primarily made from fresh crayfish, which are cleaned and then stir-fried with a blend of thirteen-spice seasoning, chili peppers, ginger, garlic, and other辅料. During preparation, the crayfish are typically blanched in boiling water to remove fishy odor, then the seasonings are fried in oil until fragrant before adding the crayfish for stir-frying. Finally, they are simmered until fully cooked, allowing the flavors to deeply penetrate.
Wangwang Blood DishA dish made with pig or duck blood stir-fried with garlic, ginger, and chili, known for its smooth texture and savory flavor.
Boneless Sichuan Acid Cabbage River CatfishA dish featuring boneless river catfish simmered with sour cabbage, delivering a rich, tangy flavor and tender fish meat.
Sichuan Boiled BeefSichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
Stir-Fried Seasonal Vegetables with GarlicA simple and healthy dish made by stir-frying fresh seasonal vegetables with garlic, resulting in a flavorful and crisp side dish.
Sour Cabbage and PerchSour Cabbage Perch is a dish made primarily with perch and carefully prepared with sour cabbage. The perch has tender flesh, while the sour cabbage offers a refreshing and appetizing tang, creating a unique and delightful flavor when combined. The preparation typically involves slicing the perch and stewing it together with the sour cabbage, allowing the freshness of the fish to blend harmoniously with the tangy aroma of the cabbage.
Sour Cabbage Carp FishA dish made with carp fish and sour cabbage, simmered together to create a flavorful and tangy stew.
Spicy and Sour Chicken OffalSpicy and sour chicken offal is a dish made primarily from chicken gizzards and hearts, seasoned with pickled chili peppers, scallions, ginger, and garlic. The preparation involves stir-frying the chicken offal until cooked, then adding spicy and sour seasonings to simmer and reduce the sauce before serving.