Pan Xiao Chu Guangdong-style Chicken Soup (Xuefu Road Branch)
Hot pot · ⭐ 4.8
No. 182 Xuefu Road
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. 182 Xuefu Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Five-fingered Mulberry Steam Chicken, Crunchy Rolls, Steam Chicken.
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: 4.8
- Address: No. 182 Xuefu Road
- Popular dishes: Five-fingered Mulberry Steam Chicken, Crunchy Rolls, Steam Chicken, Seafood Chicken Stew, Hong Kong Style Iced Lemon Tea
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Dishes
Five-fingered Mulberry Steam ChickenA nourishing dish made by steaming chicken with five-fingered mulberry and other herbs, resulting in tender meat and a rich, medicinal broth.
Crunchy RollsFried tofu skin rolls are a snack made from tofu paper. The tofu skin is rolled into a cylindrical shape and deep-fried until golden and crispy. The exterior is crunchy while the inside remains tender and smooth.
Steam ChickenSteam chicken is a dish made primarily from chicken, combined with various medicinal herbs and seasonings and steamed. The chicken is carefully selected and prepared, then cooked together with the herbs in a steamer using high-temperature steam. This method preserves the tender texture and nutritional value of the chicken.
Seafood Chicken StewA hearty stew combining chicken and various seafood, simmered slowly with aromatic spices for a rich, savory flavor.
Hong Kong Style Iced Lemon TeaHong Kong-style iced lemon tea is a classic Hong Kong beverage, made with black tea as the base, fresh lemon juice and an appropriate amount of sugar for flavoring, then cooled with ice cubes.
Fried Tofu SkinFried tofu skin is a dish made primarily from tofu skin. First, the tofu skin is soaked until soft, then drained and cut into suitable lengths. Next, it is deep-fried in hot oil until golden and crispy, and finally seasoned with salt or other seasonings as desired.
Classic Cantonese Chicken StewA traditional Cantonese chicken stew made with fresh free-range chicken, goji berries, red dates, and ginger, slowly simmered to perfection for a rich, nourishing broth.
Old Fire Five-Fingered Hairy Peach Soup BaseMade primarily from five-fingered hairy peach, this soup base is slowly simmered for hours with pork bones and chicken frames, resulting in a clear broth with rich aroma and unique medicinal flavor.
Signature Five-Fingered Peach Chicken PotFresh chicken simmered with five-fingered peach root, resulting in a golden broth and tender meat, known for its nourishing properties.
Signature Durian Chicken PotFresh durian and chicken are slowly simmered together, creating a rich, aromatic broth with tender meat and a unique blend of fruit and savory flavors.
Signature Oyster Chicken StewFresh oysters and chicken are slowly stewed together with ginger, scallions, and seasonings for a rich, savory broth and tender meat.
Signature Stone Olive Chicken PotFresh chicken and rare stone olive simmered slowly for a rich, savory broth. The olive becomes tender while the chicken stays juicy—perfect for nourishment and comfort.
Spicy Chicken StewSpicy chicken stew is made with chicken and seasoned with chili, Sichuan pepper, ginger, garlic, and green onion. Chicken pieces are simmered in a clay pot with water or broth until tender and the sauce becomes rich.