Longyuan Home (Building A, Zhantao Technology Tower Store)
Cantonese cuisine · ⭐ 3.9
Lobby, 1st Floor, Building B, Zhantao Technology Building
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 Lobby, 1st Floor, Building B, Zhantao Technology Building. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Braised Pork Belly with Bitter Melon Pot, French Oysters, Charcoal-Grilled Steak.
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: Cantonese cuisine
- Rating: 3.9
- Address: Lobby, 1st Floor, Building B, Zhantao Technology Building
- Popular dishes: Braised Pork Belly with Bitter Melon Pot, French Oysters, Charcoal-Grilled Steak, Roasted Pork Neck Ribs, Braised Squab King
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Dishes
Braised Pork Belly with Bitter Melon PotBraised Pork Belly with Bitter Melon Pot is a homestyle stew dish. The main ingredients are pork belly and bitter melon. The pork belly is cut into pieces and blanched, while the bitter melon is deseeded and cut into sections. The pork belly is stir-fried until slightly browned, then ginger, garlic, soy sauce, and sugar are added for seasoning. Bitter melon and water are added, and the dish is simmered over low heat until the pork is tender and the bitter melon is infused with flavor, resulting in a rich broth.
French OystersFresh oysters baked with butter, garlic, white wine, and herbs, resulting in a rich and savory dish.
Charcoal-Grilled SteakGrilled steak made with fresh cuts, marinated and cooked over charcoal. Common cuts include sirloin, fillet, or ribeye, seared on high heat for a crispy exterior and tender, juicy interior.
Roasted Pork Neck RibsRoasted Pork Neck Ribs is a dish primarily made from pork ribs cut from the neck area. The meat from this cut is known for its firm texture and well-distributed fat. Preparation typically involves marinating the ribs with basic seasonings such as salt, soy sauce, cooking wine, ginger, and garlic. They are then roasted in an oven or over charcoal, basted repeatedly with sauce or oil until the exterior is golden and crispy while the interior is fully cooked. The finished dish offers a chewy texture and the distinctive aroma of barbecue.
Braised Squab KingA premium dish featuring young squab cooked in a savory sauce with soy, sugar, and wine, resulting in tender, flavorful meat.
Pan-fried Dianbai Squid CakeFresh Dianbai squid is mixed with ginger, scallion, egg white, and starch to form a batter, shaped into cakes and pan-fried until golden brown on both sides—crispy outside, tender inside.