Sour Little One
Sichuan cuisine · ⭐ 4.3
No. 5-4, Qingquan Road
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. 5-4, Qingquan Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Homestyle Stir-Fried Pork, Shredded Cabbage, Spicy Chili and Century Egg Mix.
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: 4.3
- Address: No. 5-4, Qingquan Road
- Popular dishes: Homestyle Stir-Fried Pork, Shredded Cabbage, Spicy Chili and Century Egg Mix, Spicy Fish and Blood Sausage Hot Pot, Braised Pork Belly with Crispy Skin
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Dishes
Homestyle Stir-Fried PorkFarmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
Shredded CabbageShredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
Spicy Chili and Century Egg MixLèi Cháoliáo Pídàn is a dish primarily made with green chili peppers and preserved eggs. The preparation involves roasting the green chilies until their surfaces are slightly charred, peeling them, then placing them together with chopped preserved eggs into a mortar. Seasonings are added, and the mixture is crushed with a pestle until the ingredients are evenly blended.
Spicy Fish and Blood Sausage Hot PotA spicy Sichuan dish combining tender fish slices with duck blood and vegetables, simmered in a fiery chili oil broth.
Braised Pork Belly with Crispy SkinHǔpí kòuròu is a Chinese dish made with pork belly. The meat is boiled, sliced, and fried until the skin is slightly crispy and wrinkled, then steamed with seasonings to make it tender and flavorful. It's flipped onto a plate to create a tiger-striped appearance.
Pork TrotterA Chinese dish made from pork trotters, typically braised or stewed until tender with savory seasonings.
Sour Cabbage and PerchSour Cabbage Perch is a dish made primarily with perch and carefully prepared with sour cabbage. The perch has tender flesh, while the sour cabbage offers a refreshing and appetizing tang, creating a unique and delightful flavor when combined. The preparation typically involves slicing the perch and stewing it together with the sour cabbage, allowing the freshness of the fish to blend harmoniously with the tangy aroma of the cabbage.
Sour Spicy Frog LegsA Sichuan dish made with frog legs stir-fried in a spicy and sour sauce, known for its bold flavors and tender texture.
Sichuan Pepper Pickled Cabbage PerchFresh perch stewed with green Sichuan pepper and pickled cabbage, featuring a tender fish base, seasoned with spicy green Sichuan pepper and sour fermented cabbage, cooked through stewing to deliver a bold, numbingly spicy and savory flavor.