Guangdong Fu Niu Cuisine
Hot pot · ⭐ 4.8
No. 50 Guxiang Da Jiang Street
Dragon Mate tips
If you are traveling in China to visit Harbin, this restaurant is worth a stop for great food. This restaurant is located at No. 50 Guxiang Da Jiang Street. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Three Flower Toe, Braised Assortment, Tendon with Beef.
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: Harbin
- Category: Hot pot
- Rating: 4.8
- Address: No. 50 Guxiang Da Jiang Street
- Popular dishes: Three Flower Toe, Braised Assortment, Tendon with Beef, Dry-Fried Beef Rice Noodles, Qingyuan Chicken from Guangdong
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Dishes
Three Flower ToeThree-flower toe is primarily made from beef foreleg tendon meat, finely sliced to preserve its unique pattern. It is typically cooked using high-heat stir-frying or grilling to maintain its tenderness and texture.
Braised AssortmentA Chinese cold dish featuring a variety of ingredients like pork trotters, chicken wings, and tofu, all simmered in a rich, aromatic braising sauce.
Tendon with BeefDiao Long Ban is a dish primarily made with beef tenderloin. The beef is sliced thinly, marinated with a special seasoning, and then quickly stir-fried to achieve a tender texture and rich flavor.
Dry-Fried Beef Rice NoodlesDry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
Qingyuan Chicken from GuangdongGuangdong Qingyuan chicken is a traditional Cantonese dish made primarily with Qingyuan chicken. The preparation involves slaughtering the chicken, removing feathers and internal organs, cleaning it thoroughly, marinating it with seasonings, and then steaming or poaching it to preserve the natural flavor of the meat.
Shacha BeefShacha beef is a dish made with beef and shacha sauce. Beef slices are marinated with shacha sauce, soy sauce, and starch, then stir-fried with onions and green peppers for a tender, rich flavor.
Chaozhou Raw-Marinated ShrimpA Cantonese cold dish made with fresh shrimp marinated in soy sauce, garlic, ginger, and chili for a savory, refreshing taste.
Chaozhou Oyster FritterChaozhou Oyster Fritter is a traditional Chaoshan dish made primarily with fresh oysters, combined with duck eggs, green onions, and fish sauce. The oysters are mixed with the seasonings and pan-fried until golden and crispy, resulting in a deliciously crunchy and savory taste with a rich oceanic flavor.
Chao Shan Beef MeatballsChao Shan beef balls are made primarily from fresh yellow beef, hand-pounded to create firm and elastic meatballs. They are typically cooked in clear soup or bone broth until boiled.
Beef brisket fatBeef brisket fat, primarily sourced from the fatty part of the beef chest, is carefully simmered and processed to achieve a golden yellow appearance. During preparation, the brisket fat is sliced thinly and briefly cooked with a specially crafted seasoning, preserving its original rich and aromatic flavor.
High-Calcium Beef Bone Soup BaseA rich, slow-cooked beef bone soup base infused with herbs and vegetables, ideal for health and nourishment.