New-Style Chaoshan Live Seafood
Cantonese cuisine · ⭐ 4.0
Room 102, No. 16, Lane 3, Yantian Xinyi Village
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 Room 102, No. 16, Lane 3, Yantian Xinyi Village. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Chao Shan Three-Eyed Crab, Shrimp Paste-Style Blood Clam, Cured Salmon.
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: 4.0
- Address: Room 102, No. 16, Lane 3, Yantian Xinyi Village
- Popular dishes: Chao Shan Three-Eyed Crab, Shrimp Paste-Style Blood Clam, Cured Salmon, Raw-marinated Arctic Scallop, Marinated Small Soft-Shell Crab
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Dishes
Chao Shan Three-Eyed CrabA Cantonese dish featuring fresh crab steamed with ginger, garlic, and soy sauce, highlighting the natural sweetness and tenderness of the meat.
Shrimp Paste-Style Blood ClamA cold dish made by marinating fresh blood clams in a mixture of soy sauce, garlic, chili, and herbs, resulting in a delicate and savory flavor.
Cured SalmonFresh salmon is marinated with soy sauce, cooking wine, lemon juice, garlic, and ginger for several hours to enhance flavor while preserving its tender raw texture.
Raw-marinated Arctic ScallopFresh Arctic scallops marinated in soy sauce, rice wine, and garlic for a delicate, savory flavor.
Marinated Small Soft-Shell CrabA cold dish made by marinating fresh small soft-shell crabs in a blend of yellow wine, ginger, garlic, and chili for a delicate, savory flavor.
Marinated Sea ClamsA cold dish made by marinating fresh sea clams in a mixture of soy sauce, vinegar, garlic, and chili for a savory and slightly tangy flavor.
Marinated ShrimpFresh shrimp is marinated with salt, soy sauce, vinegar, garlic, ginger, and chili to create a cold dish. After cleaning, the shrimp is mixed with seasonings and chilled for several hours until fully flavored, preserving its tender texture.
Spicy Fish SkinSpicy fish skin is a dish made primarily from fish skin, blanched and sliced, then stir-fried with chili, Sichuan pepper, ginger, garlic, and other seasonings. It's typically seasoned with doubanjiang, soy sauce, and cooking wine to absorb the spicy, numbing, and fragrant flavors.
Black Tiger ShrimpBlack tiger shrimp is made from large sea shrimp, simply seasoned and cooked to preserve the natural freshness of the shrimp meat. During cooking, the shrimp absorbs the flavors of the spices, resulting in a鲜嫩 (tender) texture with饱满 (full-bodied) meat.