Guiyang Food Spot | This roast chicken place
A friend recommended this place called San Kou Bai Wei Roast Chicken, so we decided to try it on a weekday evening.
🕑 We arrived around 7–8 PM, and the place was already completely full.
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The real star: Roast chicken 🌟🌟🌟🌟🌟
After all that, the real highlight is still the roast chicken.
Honestly, it’s really good.
What surprised me the most was that even the chicken breast wasn’t dry.
The chicken has a slightly spicy, fragrant flavor — spicy but not overwhelming.
The chicken is also roasted fresh to order, which is why it was the last dish to arrive at the table.
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Pickled vegetable & crispy pork fried rice: a Guizhou classic 🌟🌟🌟🌟
We also ordered pickled vegetable and crispy pork fried rice.
It’s a classic Guizhou-style fried rice made with:
pickled greens + crispy pork bits + rice
The rice grains are separate and fragrant, and the flavor is great.
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Stir-fried potatoes: flavorful but quite oily 🌟🌟🌟
Another dish was stir-fried potatoes.
It’s a very typical Guizhou-style dish:
Sichuan peppercorn + fried chili.
The flavor is definitely aromatic, but it’s also quite oily.
The ratio is almost half chili, half potatoes.
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Beef skewers: basically one bite each 🌟🌟🌟
The first thing that came out was the beef skewers.
My first reaction was honestly surprise — they were really small. Basically one bite per skewer.
My friend told me that nowadays a lot of places in Guiyang serve them at this size and price.
The flavor was decent though, and the beef was quite tender.
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Stir-fried Shanghai bok choy: the only light dish 🌟🌟🌟
The set meal also comes with a vegetable dish, which that day was stir-fried Shanghai bok choy.
It’s pretty standard, but on a table full of spicy and oily dishes, it became the only thing that could cut through the richness.
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Signature stir-fried chicken blood: heavy-flavor warning 🌟🌟
The menu states very clearly:
“Chicken blood cooked to 70%. Not recommended if you mind.”
The doneness wasn’t really an issue for me, but the real problem was that the dish was very oily and very spicy.
The chicken blood was almost soaked in oil, and the dish is packed with chili and Sichuan peppercorns.
When you take a bite, what you mainly taste is chili heat and oily spice, and it’s actually hard to taste the chicken blood itself.
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Overall experience
For this meal, the two of us ordered two half chickens plus several side dishes.
Objectively speaking, the value for money isn’t extremely high.
Half a chicken is enough for two people,
but if you want to eat really satisfyingly, it’s probably better to order a whole chicken.
The positives are clear:
✔ The roast chicken tastes great
✔ The chicken breast is tender
✔ The environment is comfortable
✔ The service is good
The only downside:
🚬 People smoking inside the restaurant.
The table next to us started smoking, and we asked the owner about it.
Luckily, they helped move us to another table.
Still, many restaurants don’t separate smoking and non-smoking areas, which can affect the dining experience for non-smokers.
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Final thoughts
Overall, San Kou Bai Wei Roast Chicken is still worth trying.
After all —
restaurants that can make chicken breast taste this good are pretty rare.
After savoring the amazing roast chicken and other unique dishes at San Kou Bai Wei, I've been inspired to share a bit more about what makes Guizhou cuisine so special, and perhaps some tips for those who want to explore these flavors at home. First, let's talk about that incredible roast chicken. The article rightly points out how rare it is to find a chicken breast that isn't dry. What's the secret? Often, it comes down to careful brining, marinating, and precise roasting temperatures. When you see those perfectly golden "trays of roasted chicken pieces" or "chicken on skewers with dipping sauce" at a good restaurant, it's a testament to these techniques. To achieve similar tenderness at home, consider a short brine before roasting, or finish your chicken with a flavorful rub and a sprinkle of "chili powder" for an extra kick, perhaps even using a quick high-heat blast. It's about locking in moisture and building layers of flavor. Then there's the Guizhou-style crispy pork fried rice – a true highlight and a classic. This isn't just any fried rice; it's distinguished by its unique combination of "pickled greens, crispy pork bits, and chopped green onions." The key to a great fried rice, as often seen in those enticing "crispy pork fried rice close up" shots, is using day-old rice to ensure "separate grains" and a perfect texture. The pickled greens provide a tangy counterpoint to the savory crispy pork, creating a flavor profile that's both comforting and exciting. If you're inspired to try making it, focus on getting those pork bits truly crispy and don't skimp on the pickled greens! And let's not forget the bold, fiery spirit of Guizhou cuisine evident in dishes like the "stir-fried potato dish" and the "chicken blood dish." These dishes are often characterized by a generous use of "dried red chilies and Sichuan peppercorns," delivering a complex heat that's more than just spicy—it's aromatic and numbing. While incredibly flavorful, they can be quite intense for the uninitiated. This is where dishes like the simple "Shanghai bok choy" come in, providing a much-needed refreshing contrast to cut through the richness and spice. It's all about balance in the Guizhou culinary landscape. Exploring these dishes isn't just about eating; it's about experiencing the vibrant culture and culinary traditions of Guiyang. My visit to San Kou Bai Wei was a fantastic reminder of the delicious discoveries waiting in regional Chinese food, and I hope these insights help you appreciate or even recreate some of that magic yourself!
