西樵山
廣東佛山南海的山
到达与交通
🚆 广州站🚆 佛山西站🚆 佛山站Ⓜ️ 桂城站Ⓜ️ 魁奇路站Ⓜ️ 陈家祠站Ⓜ️ 长寿路站Ⓜ️ 越秀公园站
附近景点与去处
光孝寺
中国广东省广州市佛寺
南越王博物院王墓展区
广东省广州市的博物馆
清真先贤古墓
mosque in Guangdong
越秀公园
是廣東省廣州市中心的一座歷史悠久的山脈，海拔70米，是白雲山的余脈。
西樵山观音像
monument in Foshan, Guangdong, China
佛山祖庙
building in Foshan, China
佛山新广场体育场
building in Foshan, China
黄大仙祠
位于中国广州的道观
华林寺
中国广州佛寺
陈家祠
广州宗祠建筑
南越文王墓
南越国第二代君主陵墓
餐饮
羊门小将(金沙洲店)
The room isn’t any different from your typical noodles joint, but its glazed noodles ‘factory’ definitely puts on a great show. Watch the skilful noodle-maker knead the dough with a bamboo pole to develop ultra-bouncy texture. House-made duck egg noodles can be paired with shrimp wontons, pork wontons, braised beef brisket, pork trotters. Also try those tossed in lard and shrimp roe.
Xiguan Zhuyuan (Lizhiwan)
This is not only a noodle shop, but also a factory that makes bouncy noodles for various restaurants in Guangzhou and Hong Kong. These famous strands made with duck eggs are dried outside the shop, which is nestled in a picturesque park. Dried plaice toasted on charcoal is added to the broth alongside pork backbones and dried shrimp for depth. Plump and brimming with filling, the flying fish roe wontons have umami-laden beads that pop in the mouth.
文记鸽场
This joint expanded in 2020, adding a dining room across from the original shop. Its signature Yixin chicken remains the key draw – birds from Qingyuan weighing about 1.8 kg are slow-cooked in a white marinade with herbs and dried scallops, boasting juicy, silky flesh and glistening, springy skin. Also try its osmanthus roll, an ancient very rare recipe, consisting of fatty pork and salted egg yolk in a duck intestine casing, sliced and doused in honey glaze.
鑫泰(COCO Park店)
Since 1989, this household name has been building a loyal fan base with its signature swamp eel rice. Of all its branches, this two-storey one in the old part of town is the flagship. As well as its famous rice dish topped with crisp, tasty eel that imparts wok hei, the kitchen recommends fatty roast char siu, Guangzhou-style stir-fries, and eel dishes such as sautéed mottled eel slices with capsicums, which promise firm meat in a savoury sauce.
Xin Wen Ji (Panfu Road)
The room is divided into zones with different ambiances – satin tablecloths signal a chic, formal vibe, while distressed wooden tables feel hip and casual. The culinary highlight is undoubtedly the piping hot congee claypot loaded with fresh seafood, from sand shrimps to mud crab. You can also pick your own fish from the tank and ask servers the best way to have it cooked. Cantonese stir-fries and sizzling claypot dishes exude exceptional wok hei.
向群饭店(龙津路总店)
Standing the test of time since 1988, this operation started out as an ‘ice parlour’ serving cold drinks and light snacks. Now firmly in the 21C, it has morphed into a chain famous for home-style cooking and this branch pays tribute to the charm of historic Guangzhou. Signatures include steamed Qingyuan chicken and soy-marinated goose. The stir-fried eel fillet with French beans seduces with aromas of garlic and shallot as the naturally sweet veggies work wonders with the firm eel flesh.
Hua Ge Si Chu
The owner was behind a legendary, now-shuttered restaurant, and opened this much smaller spot, keeping some of the menu's most popular items. The chef has decades of experience and his Hakkanese cooking is a pure delight. The signature poached chicken, using birds from Qingyuan, boasts robust flavour and juicy flesh; scallion and sand ginger dips elevate the dish further. The house-made pickles and white radish pork balls, are also recommended.
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