Shunde Lao (Keyan Branch)
Cantonese cuisine · ⭐ 4.4
No. 29-8, Gaoxin Zhong 4th 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. 29-8, Gaoxin Zhong 4th Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Daliang Double Skin Milk, Steamed Fish with Head Cabbage, Hakka Pork Soup.
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: 4.4
- Address: No. 29-8, Gaoxin Zhong 4th Road
- Popular dishes: Daliang Double Skin Milk, Steamed Fish with Head Cabbage, Hakka Pork Soup, Hakka Stuffed Tofu, Pan-fried and Baked Snapper
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Dishes
Daliang Double Skin MilkDongjiang Double-Yolk Milk Pudding is a dessert made primarily from egg whites and whole milk. Milk is heated, cooled, then mixed with egg whites, filtered, and steamed in small bowls. A thin egg membrane forms on top, with a smooth, delicate texture and rich milk aroma.
Steamed Fish with Head CabbageA dish made by steaming fresh boneless fish with head cabbage, resulting in tender fish and flavorful, soft cabbage.
Hakka Pork SoupA traditional Hakka dish featuring pork simmered with ginger and scallions to create a clear, savory broth with tender meat.
Hakka Stuffed Tofu客家酿豆腐是一道传统菜肴，主要食材为豆腐和猪肉。制作方法是将猪肉剁成肉馅，填入豆腐块中，然后进行煎或蒸制，直至肉馅和豆腐熟透。
Pan-fried and Baked SnapperA Cantonese dish featuring snapper fish pan-fried until golden and then baked with seasonings, resulting in tender, flavorful meat.
Stir-Fried Three-Inch Mustard GreensA dish made by quickly stir-frying fresh mustard greens, known for its tender texture and mild flavor.
White-Cut ChickenWhite-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
Steamed Bok ChoySteamed bok choy is a Chinese dish featuring fresh bok choy blanched briefly in boiling water, then drained and served with a sauce or plain. Simple preparation highlights the natural flavor of the vegetable.
Stir-fried Garlic Steamed Chencun NoodlesA Cantonese dish featuring Chencun noodles steamed with garlic and scallions, offering a delicate, savory flavor.
Shunde Boiled ChickenA classic Cantonese dish from Shunde, featuring tender boiled chicken served with a savory sauce.