Ruyi He Private Kitchen (Nanshan Branch)
Cantonese cuisine · ⭐ 3.9
No. 78, Daxin Road (near Beihuan Boulevard Auxiliary 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. 78, Daxin Road (near Beihuan Boulevard Auxiliary Road). It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Stir-Fried Bean Threads with Cucumber Blossoms, Tuckungling and Pork Bone Soup, Holy Son Emperor.
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: 3.9
- Address: No. 78, Daxin Road (near Beihuan Boulevard Auxiliary Road)
- Popular dishes: Stir-Fried Bean Threads with Cucumber Blossoms, Tuckungling and Pork Bone Soup, Holy Son Emperor, Clay Pot Stewed Tilapia Head, Stir-Fried Mini Cucumbers
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Stir-Fried Bean Threads with Cucumber BlossomsA refreshing dish made by stir-frying dried bean threads with tender cucumber blossoms, seasoned simply to highlight natural flavors.
Tuckungling and Pork Bone SoupA nourishing Chinese soup made with Tuckungling root and pork bone, slow-cooked for a rich, savory flavor and health benefits.
Holy Son EmperorA dish made with fresh fish slices stir-fried with egg white, starch, and seasonings, resulting in a tender and flavorful texture.
Clay Pot Stewed Tilapia HeadA Cantonese dish featuring tilapia head stewed in a clay pot with ginger, garlic, and fermented black beans, resulting in a rich, savory flavor.
Stir-Fried Mini CucumbersA refreshing stir-fry dish made with fresh mini cucumbers, quickly cooked with garlic and a touch of salt and sugar to preserve their crisp texture.
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.
Salt-Baked AbaloneA dish featuring fresh abalone cooked slowly in salt and spices, resulting in tender, savory meat.
Late Bok ChoyA Cantonese vegetable dish made with late-season bok choy, typically stir-fried simply to preserve its fresh taste and tender texture.
Pan-fried Squid CakesPan-fried squid cakes made from fresh squid, minced pork, scallions, ginger, and seasonings. Squid is chopped and mixed with pork, then combined with starch and spices, shaped into patties, and pan-fried until golden brown on both sides—crispy outside, tender inside.
Braised Chicken with Baby AbaloneBraised chicken with baby abalone, a savory dish where tender chicken and fresh abalone are slowly cooked in a rich sauce.