Dongjiang · Shunde (Anhua Hu Store)
Cantonese cuisine · ⭐ 4.3
No. 880 North Baiyun Avenue, Anhua Plaza North Tower, 7th Floor, Unit L7C009–L7C010 (East)
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 No. 880 North Baiyun Avenue, Anhua Plaza North Tower, 7th Floor, Unit L7C009–L7C010 (East). It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Sang叶 Soup, Ten-Year-Cured Tangerine Peel Boneless Side Fish Strips, Double Skin Milk Custard.
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: Cantonese cuisine
- Rating: 4.3
- Address: No. 880 North Baiyun Avenue, Anhua Plaza North Tower, 7th Floor, Unit L7C009–L7C010 (East)
- Popular dishes: Sang叶 Soup, Ten-Year-Cured Tangerine Peel Boneless Side Fish Strips, Double Skin Milk Custard, Stir-Fried Bok Choy, White-Cut葵花 Chicken
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Dishes
Sang叶 SoupA delicate dish made with fresh mulberry leaves simmered in a clear broth, offering a light and refreshing taste.
Ten-Year-Cured Tangerine Peel Boneless Side Fish StripsFresh side fish fillets are deboned, sliced, marinated with ten-year-aged tangerine peel, then deep-fried to a crispy exterior and tender interior, delivering a fragrant, savory flavor.
Double Skin Milk CustardDouble-skinned milk is a dessert made primarily from milk and sugar, sometimes with egg white added for texture. First, milk is boiled and then cooled to form a layer of milk skin. The milk beneath the skin is poured out, mixed with sugar and egg white, then poured back under the skin. Finally, it is steamed to create two layers of milk skin.
Stir-Fried Bok ChoyStir-fried bok choy is a Chinese dish made with fresh bok choy, quickly stir-fried to retain its crisp texture and vibrant green color. Washed bok choy is blanched or directly stir-fried with garlic slices.
White-Cut葵花 ChickenA classic Cantonese cold dish made with fresh chicken poached and chilled for tender texture, served with ginger-scallion sauce.
Stewed Boneless Fish in Rice WaterFresh boneless fish fillets gently stewed in rice water, resulting in tender and flavorful meat with a delicate, nourishing broth.
Shunde Gong Lu GooseA signature Cantonese dish featuring slow-cooked goose marinated in a secret sauce, resulting in tender, flavorful meat with rich aroma.
Shunde Head Cabbage Steamed Pork CakeA traditional Cantonese dish made by steaming minced pork mixed with fermented mustard greens (head cabbage) until tender and flavorful.
Shunde Fish Fillet SoupShunde Fish Fillet Soup is a traditional dish from Shunde, Guangdong, made primarily with grass carp. The fish is skinned and deboned, then the flesh is sliced into threads and combined with ingredients such as loofah strips and wood ear mushroom threads, all simmered in premium broth. The soup has a pure white color, a delicate texture, and an aromatic fish flavor.
Braised Fish Head PotA fragrant dish featuring a whole fish head, marinated and slow-cooked in a clay pot with aromatic spices and vegetables.
Black Tofu in Abalone SauceBlack tofu in abalone sauce is an exquisite dish primarily made with black tofu and abalone sauce. The preparation involves cutting the black tofu into pieces, drizzling it with rich abalone sauce, then steaming or stewing it to allow the tofu to fully absorb the savory flavor of the sauce, resulting in a unique texture.
Fried Razor Clam with Green ChiliA savory dish made by pan-frying minced razor clam mixed with green chili, resulting in a tender and slightly spicy flavor.