CITY GUIDE >Food Reviews
The Little Place of Guo
By Shuk-Wah Chung (bestfoodinchina.net)
Updated: 2008-08-07 10:03

Nongtang yudu, fish stomach soup, is their specialty. The golden broth is warm and soft, made up from a rich combination of fish, chicken, duck, dried scallops and ham, all simmered together for 12 hours. The jelly-like fish stomach gives it added texture and overall has added benefits of being rich in protein and good for the skin.

The grilled breadcrumb-covered shrimp is crispy on the outside and soft and fresh on the inside, which you can also choose to dip in the side of salt and tomato sauce to bring out a richer flavor.

Some of the spicy dishes include: XO jiang bao xian yu, a squid, celery and capsicum dish; a soft and juicy pork dish made up with simple ingredients like ginger and sugar; and a cold bamboo shoots dish called Sanse sun jian, meaning "three coloured dish" because of the combination of the green (spring onions), red (chilli) and yellow (bamboo shoots) colours. All of them have just the right amount of bite leaving a lingering spiciness at the back of your mouth.