Macau Pork Cutlet Sandwich
小吃快餐 · ⭐
No. 6, Lane 6, Guanyintang, Buyong Community
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. 6, Lane 6, Guanyintang, Buyong Community. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Macau Sauce Pork Cutlet Sandwich, Crispy Drumstick, Pineapple Plus.
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: 小吃快餐
- Rating:
- Address: No. 6, Lane 6, Guanyintang, Buyong Community
- Popular dishes: Macau Sauce Pork Cutlet Sandwich, Crispy Drumstick, Pineapple Plus, Pineapple Bun, Sauce-Braised Chicken Bao
China trip · China travel
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Dishes
Macau Sauce Pork Cutlet SandwichA crispy pork cutlet stir-fried in a savory Macau sauce and served in a soft bun, combining tender meat with rich, aromatic flavors.
Crispy DrumstickCrispy pork leg is a dish made from pork hind legs, marinated and then fried or roasted to achieve a crispy skin and tender meat. Common seasonings include salt, soy sauce, and five-spice powder.
Pineapple PlusA creative dish featuring fresh pineapple with ham and bell peppers, stir-fried to a sweet and tangy flavor.
Pineapple BunThe pineapple bun is a type of bread originating from Hong Kong, named for its resemblance to a pineapple in appearance. Its distinctive feature is a crisp crust made from a mixture of granulated sugar, eggs, flour, and lard, which forms a golden, grid-patterned crunchy surface after baking. The inner part of the bun is soft and sweet.
Sauce-Braised Chicken BaoA dish of chicken stir-fried in a savory sauce, often served with steamed buns for a flavorful and satisfying meal.
Taro Sweet Potato BallsTaro sweet potato balls are a type of dumpling dish made primarily from sweet potatoes and taro. Steam the sweet potatoes and taro until soft, then mash them into a paste. Add an appropriate amount of glutinous rice flour and sugar, mix well, knead into a dough, shape into small balls, and deep-fry in oil until golden and crispy.