Jian Chu Fang Natural Duck in Wine (Huawei Store)
Cantonese cuisine · ⭐ 4.5
No. 163 Banshelang 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 No. 163 Banshelang Avenue. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Flame-Infused Duck in Wine Sauce, Durian Spring Roll, Spicy Trio Delight.
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: 4.5
- Address: No. 163 Banshelang Avenue
- Popular dishes: Flame-Infused Duck in Wine Sauce, Durian Spring Roll, Spicy Trio Delight, Fresh Mixed Vegetables, Fresh Goose Liver
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Dishes
Flame-Infused Duck in Wine SauceA signature dish featuring tender goose simmered in wine and spices, finished with a dramatic flame from ignited alcohol.
Durian Spring RollDurian puff pastry is a pastry with durian flesh as the main filling, wrapped in crispy puff pastry and baked or pan-fried. The dough is rolled thin, filled with fresh or frozen durian, folded, and then heated.
Spicy Trio DelightA spicy stir-fry dish featuring potatoes, lotus root, and tofu skin, seasoned with chili, garlic, and doubanjiang for a bold, aromatic flavor.
Fresh Mixed VegetablesA healthy and flavorful dish made from a variety of fresh vegetables stir-fried quickly to retain their crispness and nutrients.
Fresh Goose LiverFresh goose liver is delicately prepared by gentle cooking to preserve its rich, smooth texture and natural flavor.
Fresh Goose BloodA dish made from fresh goose blood, seasoned with ginger, garlic, and chili, known for its smooth texture and savory flavor.
Goose IntestinesGoose intestine is a dish made from goose intestines, typically cleaned, blanched or marinated, then quickly stir-fried or boiled. Common preparations include stir-frying with garlic, chili, and cilantro, or serving in hot pot.
Goose Blood Hot PotA Sichuan dish made with goose blood, pork blood, and vegetables, simmered in spicy broth for a rich, numbing flavor.