Jiang Yu Er Sour Fish (Yongtai Branch)
Sichuan cuisine · ⭐ 4.3
Shop 102, 2nd Floor, No. 39 Yongkang Road
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 Shop 102, 2nd Floor, No. 39 Yongkang Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Ice Skin Water Spitting Chicken, Stir-Fried Beef with Yellow Onion, Crispy Pork Strips.
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: 4.3
- Address: Shop 102, 2nd Floor, No. 39 Yongkang Road
- Popular dishes: Ice Skin Water Spitting Chicken, Stir-Fried Beef with Yellow Onion, Crispy Pork Strips, Shredded Cabbage, Osmanthus Fruit Ice Jelly
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Dishes
Ice Skin Water Spitting ChickenA creative dish featuring chicken thigh meat wrapped in a translucent rice flour skin and drizzled with a spicy-sour sauce made from chili oil, garlic, and herbs. Refreshing and flavorful.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
Crispy Pork StripsSucculent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
Shredded CabbageShredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
Osmanthus Fruit Ice JellyA refreshing dessert made with ice jelly, fresh fruits, and osmanthus syrup, offering a cool and sweet taste perfect for summer.
Boiling Mao Xue WangBoiling Mao Xue Wang is a dish primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients perfectly blend in a spicy and fragrant broth, presenting an appealing color and aroma.
Old Jar Sichuan-Style Acidic Cabbage and PerchFresh perch cooked with traditional old jar fermented cabbage, delivering a tangy, spicy flavor and tender fish meat.
Bean Sauce Organic CauliflowerOrganic cauliflower stir-fried with soy bean sauce, offering a savory and fresh taste.
Spicy Stir-Fried Pork with ChiliA home-style dish made with fresh native pork and chili peppers. Sliced pork is stir-fried with chili segments and seasoned to achieve tender meat and spicy, aromatic flavor.
Spicy Pork Stir-FryStir-fried pork with chili peppers is a home-style dish made primarily from pork and chili peppers. The method involves slicing the pork thinly, cutting the chili peppers into segments, stir-frying the pork until it changes color, then adding the chili segments and continuing to stir-fry. Finally, seasonings are added and the dish is stirred evenly to complete.
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 Frog Stir-fryFresh frog legs stir-fried with fresh chili and perilla leaves, delivering a spicy and aromatic dish.