Yirun Zhanjiang Chicken Restaurant
Cantonese cuisine · ⭐ 3.5
No. 34, No. 585 Yanling 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. 34, No. 585 Yanling Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Stir-fried Bean Sprouts with Fish Floss, Signature Steamed Chicken, Steamed Sea Bass.
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. 34, No. 585 Yanling Road
- Popular dishes: Stir-fried Bean Sprouts with Fish Floss, Signature Steamed Chicken, Steamed Sea Bass, Stir-Fried Late Bok Choy, Steamed Goose
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Stir-fried Bean Sprouts with Fish FlossStir-fried Bean Sprouts with Fish Floss is a home-style dish made primarily with fresh bean sprouts and fish floss. The bean sprouts are washed and drained, while the fish floss is typically steamed fish shredded into fine strands. The dish is prepared by quickly stir-frying the bean sprouts in hot oil until tender, then adding the fish floss and stir-frying together. Basic seasonings like salt, sugar, and soy sauce may be added. The result is a light and crisp dish with tender bean sprouts and savory fish floss.
Signature Steamed ChickenA classic Cantonese dish featuring tender, poached chicken served with a savory ginger-scallion sauce.
Steamed Sea BassSteamed sea bass is a dish made with fresh sea bass as the main ingredient, prepared by steaming. After processing, the fish is seasoned with scallions, ginger, and other seasonings, then placed in a steamer and cooked with high-temperature steam until the flesh is fully tender, preserving its delicate and fresh texture.
Stir-Fried Late Bok ChoyA Cantonese vegetable dish made by quickly stir-frying late bok choy with garlic and ginger, resulting in a fresh and crisp texture.
Steamed GooseA classic Cantonese cold dish made by poaching goose and serving it chilled, preserving its natural flavor and tender texture.
Eggplant Stir-Fried with Green BeansEggplant stir-fried with green beans is a home-style dish, primarily made with eggplant and green beans. The preparation typically involves cutting the eggplant and green beans into segments, stir-frying them separately until half-cooked, then adding seasonings and stir-frying together until fully cooked, resulting in tender eggplant and crisp green beans.
Stir-Fried Bok Choy with GarlicStir-fried bok choy with garlic is a home-style vegetable dish made by quickly cooking washed bok choy with minced garlic. After blanching or stir-frying directly, the garlic is sautéed first, then mixed evenly with the bok choy and seasoned before serving.
Taro Paste PorkA fusion dish featuring tender pork wrapped in smooth taro paste, steamed to perfection for a rich, balanced flavor.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.
Soy Sauce Duck IntestineA Cantonese dish made with fresh duck intestines stir-fried in soy sauce and oyster sauce, offering a savory and tender texture.