渝月川菜(龙岗万达店)
Sichuan cuisine · ⭐ 4.8
Unit 6005, 6th Floor, Wanda Plaza, Huánnán 2nd Avenue
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 Unit 6005, 6th Floor, Wanda Plaza, Huánnán 2nd Avenue. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Double Pepper Chicken, Sichuan Boiled Beef, Yu Yue Boiling Fish.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Sichuan cuisine
- Rating: 4.8
- Address: Unit 6005, 6th Floor, Wanda Plaza, Huánnán 2nd Avenue
- Popular dishes: Double Pepper Chicken, Sichuan Boiled Beef, Yu Yue Boiling Fish, Secret-Recipe Spicy Chicken, Lotus Root and Pork Bone Soup
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Dishes
Double Pepper ChickenDouble Pepper Chicken is a dish made with chicken as the main ingredient, stir-fried with green and red peppers. The chicken is cut into pieces, marinated, and then stir-fried together with sliced green and red peppers. It is seasoned to perfection. The main ingredients are chicken thighs, green pepper, and red pepper.
Sichuan Boiled BeefSichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
Yu Yue Boiling FishA classic Sichuan dish featuring fresh carp, stir-fried with chili, garlic, and vegetables, then served hot with a spicy oil pour for a bold, numbing flavor.
Secret-Recipe Spicy ChickenSpicy chicken dish made with chicken thighs or whole chicken, boiled, cooled, and sliced, then tossed in a secret sauce of chili oil, Sichuan pepper powder, garlic, ginger, soy sauce, vinegar, sugar, and sesame oil. Bright red color, tender meat, rich sauce.
Lotus Root and Pork Bone SoupA nourishing soup made with pork bones and lotus root, slowly simmered to create a clear, savory broth with tender, sweet lotus roots and soft bone meat.
Old Jar Sichuan-Style Fish in Sour Vegetable SauceOld jar sour vegetable fish is made with fresh, tender fish meat and pickled sour vegetables, carefully cooked with various spices and seasonings. The fish meat is smooth and tender, the sour vegetables are crisp and tangy, and the broth is rich and flavorful, perfectly blending sour, fresh, and aromatic tastes.
Scallion Pan-Fried Pork BunA steamed pork bun with scallions, pan-fried until golden brown for a crispy exterior and tender filling.
Chongqing MaoxuewangChongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
Chen's Mapo TofuChen's Mapo Tofu is a Sichuan dish made with soft tofu, minced beef or pork, doubanjiang, Sichuan peppercorns, and chili powder. Tofu is blanched, then stewed with seasoned meat and spices, finished with green onions and ground Sichuan pepper for rich flavor.
Chicken Noodles SaladA refreshing dish of cold noodles tossed with shredded chicken, cucumber, and carrot, dressed in a savory sauce.