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.
⸻
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.
⸻
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.
⸻
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.
⸻
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.
⸻
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.
⸻
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.
⸻
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.
⸻
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.
Visiting San Kou Bai Wei Roast Chicken offers a unique opportunity to taste one of Guiyang's culinary gems, especially their standout roast chicken. From my own experience, the freshness of the roast to order really enhances the juicy texture, setting it apart from many other roast chicken places I've tried. The remarkable thing is how even the chicken breast is moist, defying the common expectation of dryness in that cut. The flavor profile, with a mild spice that is noticeable but not overpowering, wakes up the palate gently, making it enjoyable for those who appreciate a little heat without it being overwhelming. Pairing the roast chicken with side dishes such as the pickled vegetable and crispy pork fried rice is an excellent choice. The fried rice, featuring pickled greens and crisp pork bits, provides a balance of savory and tang that complements the roast chicken perfectly. One practical tip is to consider ordering a whole chicken if you're sharing with friends or family, as half a chicken might leave you wanting a bit more. The value is decent for the quality, but the portion size matters if comfort eating is a priority. The stir-fried potatoes and stir-fried Shanghai bok choy offer a glimpse into authentic Guizhou flavors. The potatoes bring a spicy aroma from Sichuan peppercorn and chili, but they can be quite oily, so it's worth balancing that with lighter dishes like the bok choy, which refreshes the palate. The beef skewers, while smaller than expected, deliver tender bites that are flavorful. However, the quirky-sized skewers reflect local dining trends and should be viewed as small appetizers rather than main attractions. A cautionary note: the chicken blood dish is distinctly oily and heavily spiced with chili and Sichuan peppercorns, which may not suit all tastes, especially if you're sensitive to intense spices or oily textures. A minor downside from my visit was the indoor smoking issue. Although the staff was helpful in moving us to a non-smoking area, this aspect could detract from the experience for non-smoking diners and is worth being prepared for. Overall, San Kou Bai Wei Roast Chicken impresses with its expertise at preparing roast chicken that retains moisture and flavor, particularly the often challenging chicken breast. For travelers or food lovers exploring Guiyang, this restaurant is definitely worth a visit to savor genuine local flavors in a comfortable setting.
