Jiao Xiang Sumika lnpot · Guo Guo Yue Cuisine
特色菜 · ⭐ 4.2
No. 169 Guiwan 4th Road
Dragon Mate tips
If you are traveling in China to visit Shenzhen, this restaurant is worth a stop for great food. This restaurant is located at No. 169 Guiwan 4th Road. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: XO Sauce and Perilla Leaf Stir-fried Prawns, Salted Egg Yolk Chicken Wings, Stir-Fried Fish Noodles with Three Types of Green Onion.
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: 特色菜
- Rating: 4.2
- Address: No. 169 Guiwan 4th Road
- Popular dishes: XO Sauce and Perilla Leaf Stir-fried Prawns, Salted Egg Yolk Chicken Wings, Stir-Fried Fish Noodles with Three Types of Green Onion, Pu'er Tiramisu, Warming Dry Stir-fried Ginger Duck
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Dishes
XO Sauce and Perilla Leaf Stir-fried PrawnsLarge prawns are stir-fried with XO sauce and perilla leaves. The shrimp is tender and chewy, with rich sauce flavor and a distinct fresh aroma from the perilla.
Salted Egg Yolk Chicken WingsA savory Chinese dish featuring chicken wings stir-fried with salted egg yolk, garlic, and ginger to create a rich, creamy sauce that coats the tender meat.
Stir-Fried Fish Noodles with Three Types of Green OnionA Cantonese-style dish featuring fresh fish and three types of green onions, stir-fried quickly in a hot wok and tossed with noodles for a savory, aromatic flavor.
Pu'er TiramisuA fusion dessert combining Italian tiramisu with Chinese Pu'er tea, featuring tea-soaked biscuits and mascarpone cream.- Warming Dry Stir-fried Ginger DuckA hearty dish of duck and ginger stir-fried until dry, delivering a rich, warming flavor perfect for cold weather.
Litsea Cubeba Pork Neck MeatLitsea cubeba pork neck meat is made from fresh pork neck, marinated and stir-fried. It features the distinctive spicy aroma of litsea cubeba (mountain pepper), resulting in a bright red color, firm texture, and rich fragrance with a slight spiciness and sweet aftertaste.
Crispy Three-Cup Glutinous Rice Wenchang ChickenCrispy three-cup glutinous rice Wenchang chicken features Wenchang chicken stir-fried with glutinous rice, soy sauce, wine, and sugar. The chicken skin is crispy while the meat remains tender, and the rice absorbs the savory sauce, offering a soft, chewy texture with balanced sweet-salty flavor and rich umami aroma.
Pork Lard Crumbs Tiger Skin Chili RiceA Chinese dish combining crispy pork lard crumbs with tender tiger skin chili, served over rice for a rich and savory flavor.
Braised Pork Rice in Clay PotBraised pork with savory sauce served over steamed rice, cooked in a clay pot until the bottom layer becomes crispy. A comforting and flavorful dish.
Secret-Recipe Tom Yum Kung Lemongrass Pork BellyPremium pork belly marinated in secret tom yum sauce, slow-cooked with lemongrass, kaffir lime leaves, and chili for a rich, tangy, spicy, and aromatic broth with tender, flavorful meat.
Cured Meat and Pork Patty Clay Pot RiceA traditional Cantonese dish featuring rice cooked in a clay pot with cured meats and pork patty, served with a savory sauce.
Braised Tofu Paste with Eel and Pak ChoiBean curd sauce with prawns and oilseed lettuce is a dish primarily made with oilseed lettuce and prawns. Wash and cut the oilseed lettuce into segments, and drain the canned prawns. Heat a wok with oil, add fermented black beans and stir-fry until fragrant, then add the prawns and oilseed lettuce, stir-frying evenly. Season to taste and serve.
Black Truffle Beef Steak Foie Gras Clay Pot RiceA luxurious dish featuring beef steak and foie gras with black truffle, slow-cooked in a clay pot with rice to enhance flavor and texture.