Yu Xiao Peng · Sour Fish · Beef Rice
Sichuan cuisine · ⭐ 3.5
No. 68 Donghai Road, Donghai Community, Yantian Subdistrict, Comprehensive Building of Nanfang Mingzhu Market, Room 118
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 No. 68 Donghai Road, Donghai Community, Yantian Subdistrict, Comprehensive Building of Nanfang Mingzhu Market, Room 118. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Baby bok choy, Tender Duck Blood, Crispy Black Fungus Salad.
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: 3.5
- Address: No. 68 Donghai Road, Donghai Community, Yantian Subdistrict, Comprehensive Building of Nanfang Mingzhu Market, Room 118
- Popular dishes: Baby bok choy, Tender Duck Blood, Crispy Black Fungus Salad, Australian Wagyu Beef, Heart-shaped Fried Egg
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Dishes
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.
Tender Duck BloodTender duck blood is a dish primarily made with fresh duck blood. After careful processing, the duck blood retains its delicate texture and is typically stir-fried with seasonings such as chili, scallions, ginger, and garlic, resulting in an appealing color.
Crispy Black Fungus SaladA refreshing salad made with rehydrated black fungus, tossed with garlic, chili, and light dressing for a crisp texture.
Australian Wagyu BeefAustralian wagyu beef features premium imported beef with fine texture and even fat marbling. Sliced and quickly blanched or涮 cooked to retain tenderness, it pairs well with vegetables and mushrooms.
Heart-shaped Fried EggBeat the eggs into a frying pan and cook over medium-low heat until the whites are set and the yolks are either runny or fully cooked, adjusting the cooking time according to preference. A pinch of salt can be added for seasoning, or ingredients such as chopped green onions or diced ham can be included during cooking to enhance flavor. The finished product is round in shape, resembling a heart, and is suitable to serve with rice or as a breakfast dish.
Stuffed glutinous rice chickenSteamed glutinous rice chicken is a traditional Chinese dim sum wrapped in lotus or bamboo leaves, filled with chicken, cured meats, and other ingredients. Rice is soaked beforehand, mixed with fillings, then steamed.
Fresh Braised Duck HeadsFresh braised duck heads made with aromatic spices and slow-cooked to tender perfection.
Braised Duck FeetBraised duck feet made with a secret spice blend, tender and flavorful.
Fresh Black Fish SlicesFresh black fish slices are made from boneless, thinly sliced fish marinated with wine and salt, then stir-fried quickly with ginger and garlic in hot oil, finished with a savory sauce for a tender, flavorful dish.
Quail EggQuail eggs are a dish primarily made with quail eggs, typically prepared by boiling, frying, roasting, or steaming. Quail eggs are small and delicate, rich in nutrition, with a unique texture and aroma, often used in various Chinese culinary preparations.