Taigenburg No Rice Porridge · Porridge Base Hot Pot (Lingnan Land Branch)
Cantonese cuisine · ⭐ 4.4
No. 6, Wenming Li, Lingnan Tiandi Commercial Center, Liangyuan Road
Dragon Mate tips
If you are traveling in China to visit Fo Shan, this restaurant is worth a stop for great food. This restaurant is located at No. 6, Wenming Li, Lingnan Tiandi Commercial Center, Liangyuan Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Tai Gen Bao Handmade Dough Stick, Stir-fried Beef with Ginger and Scallion, Sand Shrimp.
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: Fo Shan
- Category: Cantonese cuisine
- Rating: 4.4
- Address: No. 6, Wenming Li, Lingnan Tiandi Commercial Center, Liangyuan Road
- Popular dishes: Tai Gen Bao Handmade Dough Stick, Stir-fried Beef with Ginger and Scallion, Sand Shrimp, Seafood Congee Pot, Fried Milk
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Dishes
Tai Gen Bao Handmade Dough StickTai Gen Bao handmade dough stick is made from premium flour, eggs, and a touch of salt, kneaded by hand, fermented, then deep-fried to achieve a crispy exterior and soft interior.
Stir-fried Beef with Ginger and ScallionA Cantonese dish featuring tender beef brisket stir-fried with ginger and scallions, known for its savory aroma and rich flavor.
Sand ShrimpA dish made with fresh sand shrimp, typically fried or steamed, highlighting the natural sweetness and tenderness of the seafood.
Seafood Congee PotA rich and savory dish made by slow-cooking fresh seafood with rice to create a creamy, flavorful porridge perfect for warming the body.
Fried MilkDeep-fried milk is a dessert made by mixing milk with starch or flour to form a creamy batter, then coating it in a light batter or breadcrumbs before frying until golden and crispy. Oil temperature must be carefully controlled for a crisp exterior and tender interior.
Pan-fried Guangan Lei Fish CakeA traditional Cantonese dish made from fresh carp minced into paste, mixed with egg white and starch, shaped into cakes and pan-fried until golden brown. The texture is tender and slightly crispy.
ClamWhite clam dish made with fresh clams, typically stir-fried with garlic and ginger or simmered in broth to retain its tender texture.
Soy Sauce Fried Chencun NoodlesA classic Cantonese stir-fried noodle dish made with Chencun rice noodles, vegetables, and meat, seasoned with soy sauce for a savory flavor.
Free-range chickenThis dish features free-range chicken as its main ingredient, carefully prepared to yield tender meat and rich broth. During cooking, the chicken is first cut into pieces and marinated with a specially crafted seasoning. It is then cooked using stir-frying and stewing techniques, allowing the meat to fully absorb the essence of the seasonings and deliver a unique taste.
Intangible Cultural Heritage Rice Broth Hot Pot BaseA traditional rice broth base infused with aromatic spices and ingredients, slow-cooked to create a rich, savory foundation for hot pot dishes, reflecting intangible cultural heritage techniques.