Guangzhou Chaoshan Restaurant (Baixun Road Branch)
Cantonese cuisine · ⭐ 3.5
No. 61 Baixunbao Road
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. 61 Baixunbao Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Braised Dish Platter, Braised Pork Tongue, Shacha Sauce.
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: 3.5
- Address: No. 61 Baixunbao Road
- Popular dishes: Braised Dish Platter, Braised Pork Tongue, Shacha Sauce, Chaozhou Three Meatball Soup, Chao-Shan Pickled Cabbage
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Dishes
Braised Dish PlatterA mixed braised dish composed of various braised ingredients, including braised tofu, braised eggs, and braised pork ears. Each ingredient is carefully selected and prepared before being slowly simmered in a specially crafted braising sauce until fully infused with flavor. Finally, the braised ingredients are sliced and arranged on a plate to create a colorful and diverse platter.
Braised Pork TongueA traditional Chinese dish made by slow-cooking pork tongue in a seasoned broth until tender and flavorful.
Shacha SauceShacha sauce is a seasoning made primarily from peanuts, sesame seeds, garlic, onions, and chili peppers. It has a light brown color and a paste-like consistency, offering a unique complex aroma from garlic, onions, and peanuts, as well as a savory umami flavor from dried shrimp and soy sauce, along with a subtle sweetness and mild spiciness.
Chaozhou Three Meatball SoupA traditional Chaozhou dish featuring pork, fish, and beef meatballs simmered in clear broth, known for its fresh taste and tender texture.
Chao-Shan Pickled CabbageChao-Shan pickled vegetables are made primarily from mustard greens or baby bok choy, salted and fermented. Wash, cut, mix with salt, then ferment in clay jars or sealed containers for days to weeks until tangy and flavorful.
Shrimp Rice BowlA dish featuring fresh shrimp and fragrant rice, seasoned with traditional Cantonese sauce for a savory and satisfying meal.
Fried Chao Shan TofuA crispy fried tofu dish from Chaozhou, made by coating soft tofu in starch and deep-frying until golden brown, served with soy sauce or chili paste.
Hand-Beaten Beef BallsMade from fresh beef, hand-pounded for a tender and elastic texture, these beef balls are ideal for soups, hot pots, or stir-fries.
Peanut Lotus Root SoupA traditional Chinese soup made with peanuts and lotus root, simmered until tender for a mild, nourishing flavor.
Stir-Fried Baby Bok Choy with GarlicA simple and flavorful dish made by stir-frying baby bok choy with garlic, resulting in a crisp and aromatic side dish.