Sophie
Cuisine: Sichuan-Cantonese fusion home cooking
Location: Nansha District, Guangzhou
Price: ¥300 per person
Group size: 1–5 guests
About Sophie
Hello, I'm Sophie. I'm originally from Sichuan, one of China's great food regions, and I've spent the last ten years building a life in Guangzhou. I've seen this city from both sides — as a newcomer who understood nothing, and now as a local with a family, a neighbourhood, and strong opinions about where to buy fish. That double perspective is what I most enjoy sharing. I know what it feels like to arrive somewhere and not quite understand how things work, and I know how much difference it makes when someone invites you in. Outside the kitchen I love exploring the city's food scene, finding new places, and meeting people from other countries. As your host, I want you to leave feeling like you've eaten with a family rather than at a venue.
Menu
I grew up in Sichuan, where food is loud, generous and unapologetically spicy. Then I moved to Guangzhou, married here, raised my children here, and slowly learned a completely different way of cooking — lighter, subtler, built on freshness rather than fire. Ten years later, both live in my kitchen. On any given evening you might get twice-cooked pork next to garlic greens, or a whole braised fish beside a clear soup. That combination isn't something you'll find in a restaurant, because it isn't a cuisine. It's just how my family eats. I'd love to welcome you to our table. Over the meal we can talk about Chinese food culture, family traditions, and everyday life in Guangzhou — and I'm always happy to share the local places I actually go to, not the ones in the guidebooks. More than a meal, it's a few hours with a local family in a real neighbourhood, well away from the tourist crowds. Sophie’s sample menu: Appetizers - Red-oil wontons (红油抄手) — my hometown signature, folded by hand - Sichuan cold dishes with house dipping sauces Mains - Braised pork trotter, slow-cooked until it falls off the bone- - Twice-cooked pork (回锅肉) - Whole braised fish in chili bean sauce - Crispy fried pork ribs - Water-boiled beef in chili oil (水煮牛肉) - Snow peas stir-fried with pork belly - Tiger-skin peppers (虎皮青椒) - Dry-fried green beans - Shredded potato with vinegar and chili Cantonese touches - Garlic stir-fried seasonal greens - Steamed egg custard - Tomato and egg soup Rice and staples - Steamed rice - Seasonal fruit to finish A typical meal is five to six dishes plus soup and rice. Spice level adjusted to taste — from mild to properly Sichuan. Dietary requirements accommodated with advance notice. Also available on request: home hotpot — a shared pot at the table with sliced beef, shrimp, mushrooms and garden vegetables.
Sichuan roots, Guangzhou kitchen — where spice meets subtlety