Wang Fu Donghai Grand Restaurant (Seafood Street Branch)
鱼鲜 · ⭐ 4.0
No. 2, Seafood Street, Yantian 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 No. 2, Seafood Street, Yantian Subdistrict. It is a 鱼鲜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Blown Intestine Dumpling, Hakka Stuffed Tofu, Salted Pepper Mud Crab.
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: 鱼鲜
- Rating: 4.0
- Address: No. 2, Seafood Street, Yantian Subdistrict
- Popular dishes: Blown Intestine Dumpling, Hakka Stuffed Tofu, Salted Pepper Mud Crab, Ginger Pork Trotter, Sand Clam and Tofu Soup with Mustard Greens
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Dishes
Blown Intestine DumplingA traditional snack made by stuffing pig intestines with seasoned meat and steaming until tender and flavorful.
Hakka Stuffed Tofu客家酿豆腐是一道传统菜肴，主要食材为豆腐和猪肉。制作方法是将猪肉剁成肉馅，填入豆腐块中，然后进行煎或蒸制，直至肉馅和豆腐熟透。
Salted Pepper Mud CrabA stir-fried dish made with fresh mud crabs and seasoned with salt, pepper, garlic, and ginger, resulting in a crispy shell and tender meat.
Ginger Pork TrotterShagiang pork trotters is a dish made by stewing pork trotters with ingredients like galangal, garlic, and ginger. After blanching, the trotters are simmered slowly with galangal, scallions, and star anise until tender and infused with galangal's aroma.
Sand Clam and Tofu Soup with Mustard GreensA light soup made with sand clams, mustard greens, and tofu, offering a fresh and savory taste.
Steamed Sea BreamSteamed Mandarin Fish is a dish made primarily with Mandarin fish. To prepare it, the cleaned fish is placed in a steamer and seasoned with scallions, ginger, and other spices. It is steamed until the fish is fully cooked, preserving the fresh and tender texture of the fish meat.
Assorted Roasted Meats PlatterRoast meat platter is a delicacy featuring a selection of various roasted meats, typically including roast duck, roast goose, and barbecued pork. After careful preparation and slicing, the meats are artfully arranged on a plate. Each type of meat is tender and juicy, paired with a specially crafted sauce to create a rich and layered flavor experience.
OysterOysters, using fresh oysters as the main ingredient, are typically served with lemon juice or a special sauce. The preparation is simple: open the oyster shells, keep the half-shell containing the oyster meat, clean it thoroughly, and enjoy raw, or enhance the flavor with additional seasonings.
Boiled Sea ShrimpA classic Cantonese dish featuring fresh sea shrimp boiled in seasoned water and served with a light soy-based sauce, highlighting the natural sweetness and tenderness of the shrimp.
Braised Squab with Soy SauceBraised squab is a traditional dish featuring squab as the main ingredient. After marinating, the squab is braised to achieve a golden, crispy skin and tender, juicy meat, complemented by a specially prepared braising sauce that delivers a rich aroma.
Steamed Scallops with Garlic and VermicelliSteamed scallops with garlic and vermicelli is a dish primarily made with scallops, vermicelli, and garlic. After cleaning the scallops, they are paired with soaked vermicelli, topped with garlic and seasonings, then steamed.
Braised Chicken with Abalone and OysterBraised chicken with abalone and oyster is a Chinese dish made with chicken, abalone, and oyster, cooked by stewing. It has a fresh taste and rich broth.