Xinlongyuan Farm Cuisine (Shangshuijing Branch)
农家菜 · ⭐ 3.7
No. 259 Laowei, Shangshuijing East Area
Dragon Mate tips
If you are traveling in China to visit Shenzhen, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 259 Laowei, Shangshuijing East Area. It is a 农家菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Country Dried Vegetable Stew, Eight Treasure Fish Salad, Sizzling Ginger and Scallion Fish Slices.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Shenzhen
- Category: 农家菜
- Rating: 3.7
- Address: No. 259 Laowei, Shangshuijing East Area
- Popular dishes: Country Dried Vegetable Stew, Eight Treasure Fish Salad, Sizzling Ginger and Scallion Fish Slices, Steamed Chicken with Camellia Oil, Sichuan Boiled Beef
China trip · China travel
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Dishes
Country Dried Vegetable StewA traditional Chinese home-style dish made by slow-cooking dried vegetables like mustard greens or cabbage with pork belly or cured meat, resulting in a rich, savory flavor.
Eight Treasure Fish SaladA refreshing cold dish made with fresh fish slices and various ingredients like cucumber, carrot, wood ear mushroom, and egg skin, commonly served in Cantonese cuisine.
Sizzling Ginger and Scallion Fish SlicesFresh fish slices stir-fried quickly with ginger threads and scallions. Tender and crisp, with a fragrant ginger-scallion aroma and fresh taste. Simple and quick preparation highlights the natural flavor of ingredients.
Steamed Chicken with Camellia OilFresh domestic chicken marinated with camellia oil and steamed. Tender, juicy meat with a fragrant aroma, highlighting the unique flavor and health benefits of camellia oil.
Sichuan Boiled BeefSichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.