Ke Wei Yuan · Hakka Cuisine · Business Banquets · Team Building (Longhua Branch)
Cantonese cuisine · ⭐ 3.8
No. 15, Jianda Road
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. 15, Jianda Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Mixed Vermicelli Pot Dish, Eight-Blade Soup, Farmhouse Pork Soup.
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: 3.8
- Address: No. 15, Jianda Road
- Popular dishes: Mixed Vermicelli Pot Dish, Eight-Blade Soup, Farmhouse Pork Soup, Hakka Stuffed Tofu, Steamed Mandarin Fish
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Dishes
Mixed Vermicelli Pot DishA hearty dish featuring vermicelli noodles and a variety of ingredients such as vegetables, meat, and seafood, slow-cooked to create a rich and flavorful stew.
Eight-Blade SoupAn nourishing soup made with pork bones, chicken, and medicinal herbs, named for the eight knife techniques used in preparation. It has a clear broth and rich flavor.
Farmhouse Pork SoupA hearty soup made with fresh pork belly and vegetables, slowly simmered to create a rich, savory broth.
Hakka Stuffed Tofu客家酿豆腐是一道传统菜肴，主要食材为豆腐和猪肉。制作方法是将猪肉剁成肉馅，填入豆腐块中，然后进行煎或蒸制，直至肉馅和豆腐熟透。
Steamed Mandarin FishA dish made by steaming fresh mandarin fish with ginger and scallions, preserving its natural freshness and flavor.
Special Roasted GooseA special roasted goose made with fresh goose meat marinated in secret sauce and baked until crispy outside and tender inside.
Special Purple Gold Steamed ChickenFresh chicken steamed with special spices and sauce from Zijin region, resulting in tender and flavorful meat.
White-Cut ChickenWhite-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
Secret-Recipe Three-Cup DuckA flavorful duck dish made with a secret blend of rice wine, soy sauce, and sesame oil, slow-cooked to perfection.
Radish and Egg Custard PotA savory dish made with shredded radish and eggs, slowly cooked in a pot until golden and tender.