Zuiweng Fish Palace · Sichuan Flavored Bistro (Meilin Branch)
Cantonese cuisine · ⭐ 4.3
No. 6-5, First Floor, Xufei Hu'an Garden, Meihua East Road, Shangmeilin Subdistrict (opposite CR Vanguard)
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 No. 6-5, First Floor, Xufei Hu'an Garden, Meihua East Road, Shangmeilin Subdistrict (opposite CR Vanguard). It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Bighead Fish, Large Cauliflower Dish, Dry-Fried Lotus Root Strips.
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: 4.3
- Address: No. 6-5, First Floor, Xufei Hu'an Garden, Meihua East Road, Shangmeilin Subdistrict (opposite CR Vanguard)
- Popular dishes: Bighead Fish, Large Cauliflower Dish, Dry-Fried Lotus Root Strips, Spicy Pork Intestines Stir-fry, Spicy猪腰 Stir-fry
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
Bighead FishBighead carp mainly uses bighead carp (also called flower carp or fat head fish) as the main ingredient, typically prepared by steaming, braising, or stewing. The head is rich in collagen, with a delicate texture, often cooked with ginger slices, green onions, and soy sauce to highlight the freshness of the fish meat.
Large Cauliflower DishCauliflower in a large bowl is a dish featuring cauliflower as the main ingredient. The cauliflower is cut into florets, blanched, and set aside. Heat oil in a wok, add minced garlic and ginger to aromatize, then stir-fry the cauliflower. Season with salt and chicken essence, and finish with a light cornstarch slurry to coat evenly.
Dry-Fried Lotus Root StripsDry-fried lotus root strips is a Chinese dish using lotus root as the main ingredient. The sliced roots are fried or dry-sautéed until slightly crispy outside and tender inside, then stir-fried with garlic and chili to infuse flavor.
Spicy Pork Intestines Stir-fryDry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
Spicy猪腰 Stir-frySpicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
Stir-fried Sweet Potato Leaves with GarlicA simple and healthy dish made by stir-frying sweet potato leaves with garlic, resulting in a fresh and savory flavor.
Garlic Stir-fried Mustard GreensA simple and healthy dish made by stir-frying mustard greens with garlic, resulting in a fresh and savory flavor.
Drunk Old Man's Boiled FishA Sichuan dish featuring tender carp simmered in a spicy, numbing broth with vegetables and aromatic spices.
Drunk翁 Tomato FishFresh carp is simmered with tomatoes, ginger, and garlic in a sweet and sour sauce infused with yellow wine, resulting in tender fish and rich, aromatic broth.
Drunk翁 Pickled Cabbage FishA spicy and sour fish dish made with fresh carp, pickled cabbage, and fermented chili, known for its rich flavor and aromatic broth.
Fish Head SoupFish head soup is made primarily with fish heads, seasoned with ginger slices and green onions, and slowly simmered. Fresh fish heads like bighead carp or black carp are used with water to create a creamy white broth with rich flavor.