Zhongshan Crispy Meat Carp (Guanlan Store)
Hot pot · ⭐ 4.6
No. 21, Huanguan Middle Road (directly opposite Guancheng Shanzhuang)
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. 21, Huanguan Middle Road (directly opposite Guancheng Shanzhuang). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Fish Head with Dried Tofu Stew, Boneless Fish Fillet, Salted Fish Bones.
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: Hot pot
- Rating: 4.6
- Address: No. 21, Huanguan Middle Road (directly opposite Guancheng Shanzhuang)
- Popular dishes: Fish Head with Dried Tofu Stew, Boneless Fish Fillet, Salted Fish Bones, Hot Pot, Stir-fried Crisp Carp
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Dishes
Fish Head with Dried Tofu StewA Cantonese dish featuring fresh fish head and dried tofu simmered slowly to create a rich, savory flavor.
Boneless Fish FilletBoneless fish slices are made from deboned fish meat, typically using carp, sea bass, or cod. The fish is sliced thin, marinated with seasonings, and then cooked by stir-frying, boiling, or steaming. The dish features tender, delicate fish slices often served with vegetables or sauce.
Salted Fish BonesSichuan salt and pepper fish bones is a dish featuring fish bones as the main ingredient. After cleaning and marinating, the bones are deep-fried until crispy, then stir-fried with Sichuan pepper, salt, scallions, ginger, and garlic. The result is crispy on the outside and tender inside with rich aroma.
Hot PotA Chinese dish where ingredients are cooked in a simmering pot of broth at the table, commonly enjoyed in groups.
Stir-fried Crisp CarpA Cantonese dish made by stir-frying crisp carp with ginger and scallions, resulting in a tender and crunchy texture.
Crispy Skin PigeonCrispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
Crispy Wuchang Fish SlicesA Cantonese cold dish made from fresh crispy Wuchang fish slices, served with a special sauce and garnishes, highlighting the tender and crisp texture of the fish.
Crispy Pork Belly with Fish BellyA Cantonese dish featuring crispy pork belly and tender fish belly, slow-cooked to perfection for a rich, savory flavor.
Crispy Snakehead Fish BoneA Cantonese dish made by frying crispy snakehead fish bones after marinating, known for its crunchy texture and savory flavor.
Fish BellyFish belly is the tender and flavorful part of a fish located under the ribs, commonly steamed, braised, or pan-fried to preserve its natural taste.