天河区元村
Loading map links...Dishes
Mixed. 香嘴 (Xiangzui - pig's snout/mouth) was fragrant with slight numbing, but less spicy than authentic Zigong cuisine (70% spiciness, 30% numbing). 鲜锅兔 (Fresh Pot Rabbit) had very Q-弹 (chewy/bouncy) meat but was not freshly butchered; presentation was authentic Zigong style with two types of chili and ginger (though not young ginger). 火爆黄喉 (Stir-fried Yellow Throat) was very crispy with good heat, but the local chives were soft/mushy. 粉蒸牛肉 (Steamed Sliced Beef with Rice Flour) was considered average, using frozen beef, tasted salty, and lacked umami. 粑粑肉 (Baba Rou - Steamed Minced Pork Patty with Egg) had insufficient soup, leading to dry texture on top, tasted gritty due to lean meat, and the egg liquid was unevenly distributed. The soup for this dish was generally plain.
Service
Average, staff are not all from Zigong, but the chef is.
Precautions
- Spiciness and numbing levels are adjusted for local tastes in Guangzhou, which are less intense than authentic Zigong cuisine.
- Some ingredients, like rabbit and beef, might not be freshly prepared (e.g., frozen beef).
- The 粑粑肉 (Baba Rou) dish may have a dry texture and gritty mouthfeel due to less fat and insufficient soup.
- Hot dishes (火爆菜) tend to have similar flavor profiles and seasoning combinations (small chili peppers, erjingtiao chili, ginger).
- The serving bowls are made of durable plastic/melamine, not traditional ceramic, which might affect the dining experience for some.