Founded in 1988, Xiangqun Hotel is one of the oldest Cantonese restaurants in Guangzhou. Its predecessor was a "Xiangqun Ice House" located on Longjin East Road, and now has three branches. Xiangqun Restaurant focuses on home-cooked food, although there are no amazing hard dishes, but the taste is very authentic. The signature scallion oil drizzled chicken, special chive sea bass fillet, Lu goose, and lo belly tip are worth recommending, which are all classic dishes of Cantonese restaurants; Scrambled eggs with pine nuts, stir-fried kale with mustard lotus roots, and stir-fried roasted belly with green beans have made Lao Guang obsessed with it to this day. Although the dishes do not have too many fancy combinations, the reputation has always been good. The production of Xiangqun Restaurant is decent, and it is considered to be the best in Cantonese restaurants. Pepper goose paws, pepper steamed chicken red miscellaneous, bamboo mutton, wild chicken steamed bamboo sausage, Dongjiang salt-baked water fish and other big dishes taste good; Stir-fried beef with purple sour bamboo shoots and leek flowers, fried fat fork with olive vegetables and green beans, mustard leaves soaked in salted water, and vegetable seedlings soaked in chicken red mixed vegetables are also very good for rice. The lobby environment of Xiangqun Hotel is a typical Cantonese restaurant decoration, the style is relatively old-fashioned, the store is not large, and it is also a little cramped, and most of the time-honored small shops are like this. It is mainly locals who come here to eat, and the Cantonese conversation in the hall is noisy one after another. Although the environment is average, it is always crowded, and you have to wait for a seat when you arrive at the meal, and even the door is full of people, so it is recommended to go to the meal at a staggered peak.