Tang Palace No. 1 (Xiangmi Lake Branch)
Cantonese cuisine · ⭐ 4.8
Units 2038–2044, 2nd Floor, Donghai Binhui Tian Di, Phase II, Donghai International Center, No. 7888 Shennan Avenue, Donghai Community
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 Units 2038–2044, 2nd Floor, Donghai Binhui Tian Di, Phase II, Donghai International Center, No. 7888 Shennan Avenue, Donghai Community. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: 20-Year-Aged Tangerine Peel Red Bean Paste, Steamed Chicken Feet with Flavorful Sauce, Imperial Burned Sea Cucumber Wings.
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: 4.8
- Address: Units 2038–2044, 2nd Floor, Donghai Binhui Tian Di, Phase II, Donghai International Center, No. 7888 Shennan Avenue, Donghai Community
- Popular dishes: 20-Year-Aged Tangerine Peel Red Bean Paste, Steamed Chicken Feet with Flavorful Sauce, Imperial Burned Sea Cucumber Wings, Signature Truffle Crispy Chicken, Braised Tiger Grouper with Chaozhou Turnip Pickle
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Dishes
20-Year-Aged Tangerine Peel Red Bean PasteA traditional Cantonese dessert made with aged tangerine peel and red beans, offering a rich, sweet flavor and aromatic depth.
Steamed Chicken Feet with Flavorful SauceChicken feet are blanched, mixed with a flavorful sauce, and then steamed. Main ingredients: chicken feet and flavorful sauce. Method: steaming.
Imperial Burned Sea Cucumber WingsA traditional Chinese dish made with shark fins, braised in broth with ham, chicken, and mushrooms for a rich, tender flavor.
Signature Truffle Crispy ChickenA premium chicken dish with crispy skin and tender meat, served with a rich truffle sauce for an aromatic and luxurious experience.
Braised Tiger Grouper with Chaozhou Turnip PickleA Cantonese seafood dish featuring fresh tiger grouper steamed with Chaozhou-style pickled turnip, offering a savory and aromatic flavor.
Braised Sea Catch Yellow Croaker in Clay PotA dish featuring fresh sea-caught yellow croaker, seasoned with ginger and scallions, slowly braised in a clay pot for tender meat and rich flavor.
Shanghai Huangqiao BaoA traditional Chinese pastry made with flour, sesame, lard, and meat filling, hand-rolled and baked to a crispy crust and savory interior.
Prawn Dumpling SupremeShrimp Dumpling Imperial is a traditional dim sum dish primarily made with fresh shrimp meat. The preparation involves mashing fresh shrimp into shrimp paste, mixing it with an appropriate amount of starch and other seasonings to form the filling, then wrapping it in dumpling wrappers and steaming until cooked.
Spanish Ham Steamed BunA steamed bun filled with minced pork and diced Spanish ham, delicately wrapped in a thin dough and steamed to perfection.
Black Truffle Crispy PigeonFresh pigeon marinated in secret sauce, air-dried, then slow-roasted and crisped for a golden crust. Served with black truffle aroma, offering tender meat and rich umami flavor.
Braised Fresh Abalone with Abalone Sauce (2 Heads)Two fresh abalones are slowly braised in abalone sauce, resulting in rich, savory broth and tender, chewy abalone with a deep, satisfying flavor.
Black Pig Char Siu PieA savory pie featuring succulent black pig meat marinated in traditional char siu sauce, baked to perfection with a flaky crust.
Lobster Seafood Rice SoupA rich soup made with lobster and assorted seafood, served over rice for a savory and satisfying dish.