Lanting Chixianhui·Chaozhou Cuisine (Qingcheng Fang Branch)
Cantonese cuisine · ⭐ 4.9
4th Floor, Building T3, Qiaocheng Fang, No. 4080
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 4th Floor, Building T3, Qiaocheng Fang, No. 4080. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: 36-Month Old Goose Head, Bitter Melon Stew, Puning Fried Tofu.
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: Cantonese cuisine
- Rating: 4.9
- Address: 4th Floor, Building T3, Qiaocheng Fang, No. 4080
- Popular dishes: 36-Month Old Goose Head, Bitter Melon Stew, Puning Fried Tofu, Steamed Crab Two-Way, Bohai Bay 1-Meter Hairtail
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Dishes
36-Month Old Goose HeadA delicacy made from a 36-month-old goose head, slowly simmered until tender and rich in flavor, ideal for nourishment and health.
Bitter Melon StewA Cantonese stew made with bitter melon and pork or ribs, known for its refreshing and slightly bitter taste.
Puning Fried TofuPuning fried tofu is a deep-fried snack made primarily from tofu. The tofu is cut into cubes and fried in hot oil until the outside turns golden and crispy while the inside remains soft. Some recipes add seasonings before frying or fill the tofu with meat or shrimp for enhanced flavor.
Steamed Crab Two-WayFresh large crab is prepared in two ways: one part steamed to preserve its natural flavor, the other marinated with a secret sauce and then steamed, blending savory and umami tastes. Rich texture with full-bodied crab roe and tender meat.
Bohai Bay 1-Meter HairtailFresh hairtail from the Bohai Bay, marinated and deep-fried to golden crispiness, offering a tender and savory seafood experience.
Chaozhou Braised Pig Liver with NoodlesA Cantonese dish featuring tender pig liver braised in a fragrant, savory sauce and served over noodles.
Chaozhou Sour Cabbage and Fresh Abalone Stew with Shark FinFresh abalone, premium shark fin, and Chaozhou sour cabbage are slowly stewed together. The broth is clear, with a smooth texture, rich sour aroma, tender abalone, and soft shark fin, complemented by the appetizing tang of pickled cabbage.
Tomato DessertA dessert made from fresh tomatoes cooked slowly with honey or sugar, resulting in a sweet and tangy treat.
Panglong Ancient Method Steamed BarramundiFresh barramundi steamed using ancient methods, presented in a dragon-shaped arrangement, highlighting the fish's natural freshness and delicate flavor.
Butterfly BoneButterfly bone is a cut of pork or beef from the spine, resembling butterfly wings. It's tender and flavorful, often braised or grilled.- Stewed Beef Tenderloin with Black Bean and PepperA savory dish featuring tender beef cubes stir-fried with black beans and bell peppers, delivering a rich umami flavor.
Golden Soup Simmered Shark's FinA premium Cantonese dish featuring shark's fin simmered in a rich golden broth with chicken stock, ham, and mushrooms for a delicate, savory flavor.
Braised Abalone with Abalone Sauce and Three Fresh DelicaciesFresh abalone, sea cucumber, and shark fin are slowly braised in abalone sauce. The rich broth enhances the tender abalone, paired with sea cucumber and shark fin for a complex, savory flavor.
Fresh Shrimp Clay Pot RiceFresh shrimp clay pot rice is made with fresh shrimp and rice, slowly simmered to create a rich, smooth porridge with a delicate flavor.