Fuzhe Bao·Zhezhe Pot (Tiyu West Branch)
Cantonese cuisine · ⭐ 3.6
Nos. 48 & 50 Tiyu West Cross Street (300 meters on foot from Exit H of Tiyu West Metro Station)
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 Nos. 48 & 50 Tiyu West Cross Street (300 meters on foot from Exit H of Tiyu West Metro Station). It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Cooling Bamboo Root Water, Salted Egg Yolk Stir-fried Prawns, Stir-Fried Chicken with Butter.
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: 3.6
- Address: Nos. 48 & 50 Tiyu West Cross Street (300 meters on foot from Exit H of Tiyu West Metro Station)
- Popular dishes: Cooling Bamboo Root Water, Salted Egg Yolk Stir-fried Prawns, Stir-Fried Chicken with Butter, Clean Pot Base, Starfruit Dry with Spare Ribs
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Dishes
Cooling Bamboo Root WaterA traditional Chinese herbal drink made from bamboo root, sugarcane, and lotus root, boiled to create a refreshing, cooling beverage ideal for summer.
Salted Egg Yolk Stir-fried PrawnsA Chinese dish featuring fresh prawns stir-fried with salted egg yolk, creating a rich, savory flavor and crispy texture.
Stir-Fried Chicken with ButterA Cantonese-style dish featuring chicken stir-fried in butter with garlic and onions, known for its rich aroma and quick cooking method.
Clean Pot BaseA spicy and aromatic base for hot pot, made from beef tallow, broad bean paste, Sichuan pepper, and chili, without additional ingredients.
Starfruit Dry with Spare RibsStir-fried starfruit dry with spare ribs, combining the sweet-tart flavor of dried starfruit with tender pork ribs.
Thai Chili Stir-fried CauliflowerA stir-fried dish of cauliflower and Thai chili, seasoned with garlic and ginger, known for its spicy and aromatic flavor.
Braised Pork Intestine with PerillaA Cantonese dish featuring pork intestine stir-fried quickly with perilla leaves, delivering a savory and aromatic flavor.
Crab Roe Oyster FritterA savory fritter made with fresh oysters and crab roe, popular in southern Fujian cuisine.
Crispy Chicken Wings with Salted Egg YolkCrispy chicken wings stir-fried with mashed salted egg yolk, creating a rich, savory-sweet flavor and golden texture.
Abalone Sauce E-Fu NoodlesAbalone Sauce E-Fu Noodles is a classic Cantonese dish. The main ingredients include E-Fu noodles (a type of deep-fried egg noodles), abalone sauce (or a thick sauce made from dried abalone), superior broth, and common side ingredients like shiitake mushrooms and leafy greens. The basic method involves first softening the E-Fu noodles by boiling or steaming, then draining them. In a clay pot or wok, ginger and garlic are stir-fried in oil until fragrant. Abalone sauce and broth are added and brought to a boil. Seasonings are adjusted, then the softened noodles and side ingredients are added. The dish is cooked over medium-high heat until the noodles fully absorb the essence of the sauce and the liquid reduces to a thick, glossy consistency. The finished dish has a rich, reddish-brown color, with noodles that are soft, smooth, and slightly springy, featuring the core umami and aromatic flavor of the abalone sauce.
Fresh Flower Pepper Stir-fried FrogA Sichuan dish featuring frog meat stir-fried with fresh flower peppers and aromatics, delivering a spicy and numbing flavor.