Chen's Private Kitchen
特色菜 · ⭐ 3.4
No. 18, Houfu Village, Longgang Old Street
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. 18, Houfu Village, Longgang Old Street. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Salted Vegetable Braised Pork, Three Treasures of Hakka, Sweet and Sour Pork Ribs.
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: 特色菜
- Rating: 3.4
- Address: No. 18, Houfu Village, Longgang Old Street
- Popular dishes: Salted Vegetable Braised Pork, Three Treasures of Hakka, Sweet and Sour Pork Ribs, Minced Pork Tofu Flakes, Pickled Radish with Luncheon Meat Stir-fry
China trip · China travel
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Dishes
Salted Vegetable Braised PorkSalted vegetable braised pork uses fatty pork belly and pickled vegetables as main ingredients. After blanching, they are stewed together slowly until the meat becomes tender and fully absorbs the savory flavor. The salty aroma of the vegetables blends perfectly with the pork's richness.
Three Treasures of HakkaA traditional Hakka dish made with tofu, eggs, and meatballs, simmered or steamed to create a rich, savory flavor.
Sweet and Sour Pork RibsA classic Chinese dish made with pork ribs marinated, fried, and tossed in a sweet and sour sauce of sugar, vinegar, and tomato paste. It has a glossy finish and a tender, flavorful bite.
Minced Pork Tofu FlakesA home-style dish made by stir-frying minced pork with flaked soft tofu, seasoned to a savory taste.
Pickled Radish with Luncheon Meat Stir-fryA savory stir-fry dish made with pickled radish and luncheon meat, combining salty umami with a crunchy texture.
Fragrant Yam Braised PorkFragrant yam braised pork is made with fatty pork belly and purple sweet potato. The pork is blanched, then steamed together with the sweet potato, seasoned with soy sauce and sugar. Slow steaming results in a glossy red dish with tender meat and flavorful, juicy sweet potato.