Wu Da Chu (Yujing Jiayuan Branch)
小吃快餐 · ⭐ 3.5
Shop No. 103, Building 2, Yujing Jiayuan Phase I, Donghai Si Street
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 Shop No. 103, Building 2, Yujing Jiayuan Phase I, Donghai Si Street. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Signature Country Chicken Soup, Signature Stir-Fried Pork with Green Peppers, Signature Stir-Fried Pork with Rice.
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: 小吃快餐
- Rating: 3.5
- Address: Shop No. 103, Building 2, Yujing Jiayuan Phase I, Donghai Si Street
- Popular dishes: Signature Country Chicken Soup, Signature Stir-Fried Pork with Green Peppers, Signature Stir-Fried Pork with Rice, Bird's Nest Mushroom Chicken Soup
China trip · China travel
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Dishes
Signature Country Chicken SoupA traditional chicken soup made with free-range chicken and herbal ingredients, slowly simmered for rich flavor and nourishment.
Signature Stir-Fried Pork with Green PeppersSpicy stir-fried pork with green peppers is a classic Chinese home-style dish. Pork belly slices are stir-fried until the fat renders, then mixed with green peppers, garlic, and ginger. Seasoned and served hot, it's perfectly balanced—tender meat, crisp peppers.
Signature Stir-Fried Pork with RiceSignature stir-fried pork rice features sliced pork belly stir-fried with green peppers, onions, and other vegetables, seasoned with soy sauce and cooking wine, then mixed thoroughly with rice. Main ingredients include pork belly, green pepper, onion, and rice.
Bird's Nest Mushroom Chicken SoupCordyceps chicken soup is made with free-range chicken and cordyceps flowers. After blanching the chicken to remove odor, both ingredients are simmered in a clay pot with water and ginger for 1.5 to 2 hours until tender and clear.