Rong Ji Roast Goose Imperial (Yiyuantong Xue Xiang Industrial Park Branch)
Cantonese cuisine · ⭐ 3.4
Yiyuantong Xuexiang Industrial Park, Zhonghao 2nd 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 Yiyuantong Xuexiang Industrial Park, Zhonghao 2nd Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Char Siu Roast Goose Rice, 掌亦 Rice, Roast Duck Congee.
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: 3.4
- Address: Yiyuantong Xuexiang Industrial Park, Zhonghao 2nd Road
- Popular dishes: Char Siu Roast Goose Rice, 掌亦 Rice, Roast Duck Congee, Braised Goose Rice, Pork Offal Soup
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Dishes
Char Siu Roast Goose RiceA classic Cantonese dish featuring tender roast goose and sweet-savory char siu served over fragrant rice.
掌亦 RiceA hearty dish made with rice and mixed ingredients like chicken, mushrooms, and carrots, stir-fried to perfection.
Roast Duck CongeeA savory dish featuring tender roast duck served over rice soaked in rich, aromatic braising sauce.
Braised Goose RiceBraised goose served over seasoned rice, with rich, savory sauce that enhances the tender meat and fluffy grains.
Pork Offal SoupPork offal soup is made with pork organs like liver, lungs, and intestines, simmered with pork bones or lean meat. Clean the offal, blanch to remove odor, then slow-cook with bones and season with salt.
Duck KidneyDuck kidney is a dish made from duck kidneys, typically cleaned, blanched, and then stewed or stir-fried with seasonings for a tender and flavorful result.
Goose Offal SoupA savory soup made from goose offal, simmered with ginger and scallions for a rich, clear broth.
Goose Leg Char Siu RiceGoose leg marinated and roasted with char siu sauce, served over steamed rice.