Haoyu Fish with Pickled Mustard Greens (Nanling Shopping Plaza Branch)
Sichuan cuisine · ⭐ 4.7
2nd Floor, Nanling Shopping Plaza, Nanling Village, Nanxin Subdistrict
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 2nd Floor, Nanling Shopping Plaza, Nanling Village, Nanxin Subdistrict. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Chicken with Chili Sauce, West Chicken Stew, Crunchy Sauce Radish.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Sichuan cuisine
- Rating: 4.7
- Address: 2nd Floor, Nanling Shopping Plaza, Nanling Village, Nanxin Subdistrict
- Popular dishes: Spicy Chicken with Chili Sauce, West Chicken Stew, Crunchy Sauce Radish, Baby bok choy, Xiao Yu's Glutinous Rice Balls
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Dishes
Spicy Chicken with Chili SauceSpicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
West Chicken StewA hearty stew made with chicken and vegetables, simmered to perfection for a comforting meal.
Crunchy Sauce RadishA refreshing cold dish made with fresh radish slices marinated in a spicy-sour sauce, offering a crisp texture and bold flavor.
Baby bok choyBaby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
Xiao Yu's Glutinous Rice BallsA traditional Chinese snack made from glutinous rice, steamed and pounded into a soft, chewy dough, then shaped into small balls. Served with sweet red bean paste or peanut powder.
Grandma's Spicy ChickenA spicy cold dish made with tender chicken and a flavorful sauce, popular in Sichuan cuisine.
Skinless and Boneless Basa FishSkinless and boneless basa fish made from high-quality basa, with skin and small bones removed, boiled or steamed in water, tender meat with a fresh taste, suitable for various cooking methods.
Old Jar Sichuan-Style Acidic Cabbage with Fresh PerchFresh perch cooked with traditional old jar sour cabbage, creating a tangy and spicy flavor with tender fish meat.
Old Jar Sichuan-Style Fish with Pickled VegetablesOld jar sour cabbage black fish features black fish as the main ingredient, paired with old jar sour cabbage, ginger slices, garlic cloves, and chili. The fish is sliced and stewed with the sour cabbage, allowing the fish to absorb the sour aroma for a unique flavor.
Crispy DuckCrispy duck is made from duck, marinated, air-dried, then fried or roasted. The skin becomes crispy while the meat stays tender and juicy, typically served with sweet bean sauce, scallions, and thin pancakes.
Sour Cabbage Basa FishSour cabbage catfish features catfish fillets as the main ingredient, paired with pickled sour cabbage. After cooking, the fish meat becomes tender while the sour cabbage remains crisp and refreshing. First, slice the catfish and chop the sour cabbage. Then add appropriate seasonings to stir-fry and simmer, finally adding the fish slices until fully cooked.