Gang Yue Hui · Business Banquet
Cantonese cuisine · ⭐ 4.2
Telecom Building, Baishi Road, Yuehai Subdistrict
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 Telecom Building, Baishi Road, Yuehai Subdistrict. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Hakka Handmade Stuffed Tofu, Hakka Red Braised Pork Pot, Spicy Sichuan-style Stewed Pork Intestines with Chili and Pepper.
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: 4.2
- Address: Telecom Building, Baishi Road, Yuehai Subdistrict
- Popular dishes: Hakka Handmade Stuffed Tofu, Hakka Red Braised Pork Pot, Spicy Sichuan-style Stewed Pork Intestines with Chili and Pepper, Pepper-Grilled Angus Beef Cubes, Spicy Pepper Baked Crispy Shrimp
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Dishes
Hakka Handmade Stuffed TofuA traditional Hakka dish where tofu is stuffed with minced meat or shrimp, then steamed and served with a savory sauce.
Hakka Red Braised Pork PotHakka red-braised pork pot is made primarily from fatty pork belly, seasoned with dark soy sauce, light soy sauce, rock sugar, ginger slices, and star anise, then slowly stewed. The meat becomes tender, with a glossy red color and rich, savory-sweet flavor.
Spicy Sichuan-style Stewed Pork Intestines with Chili and PepperA spicy Sichuan-style dish featuring stewed pork intestines with dried chilies and Sichuan peppercorns, known for its bold aroma and numbing heat.
Pepper-Grilled Angus Beef CubesPremium Angus beef cubes marinated with pepper spices and oven-baked at high temperature. Tender, juicy meat with a slightly crispy exterior and rich pepper aroma.
Spicy Pepper Baked Crispy ShrimpFresh shrimp coated in spicy pepper seasoning and baked until crispy, delivering a fragrant and savory bite.
Coconut Pumpkin and Taro StewA sweet and creamy stew made with pumpkin, taro, and coconut milk, slow-cooked to perfection for a rich, comforting flavor.
Salt-and-Oil-Braised Yellow CroakerA Cantonese dish featuring fresh yellow croaker cooked in salt and oil, resulting in tender, flavorful fish with a slightly crispy skin.
Thai Lemon ShrimpThai Lemon Shrimp features succulent shrimp marinated in a tangy blend of lemon, fish sauce, chili, and lime leaves—bright, spicy, and refreshingly sour.- Signature Pig TrotterA premium pig trotter slow-cooked in a secret sauce, resulting in tender, flavorful meat and a satisfying chew.
- Ginseng Crystal ChickenA delicately prepared dish featuring chicken and ginseng, simmered to perfection for a clear broth and tender meat with a nourishing, savory flavor.
Private Chef's Golden ArmorA creative dish made with fresh fish fillets coated in a special blend of mayonnaise and breadcrumbs, then deep-fried to golden crispiness, offering a tender interior and rich aroma.
Yue-Style Sichuan Blood Duck Hot PotA fusion dish combining Cantonese refinement with Sichuan spiciness, featuring duck blood, tripe, and beef tendons in a rich, aromatic broth.
Pan-Fried Seaweed Char Siu BaoCrispy golden exterior with a filling of minced char siu and seaweed bits, pan-fried. Main ingredients include fermented dough, char siu meat, and seaweed. Made by frying stuffed buns in a pan until the bottom is golden brown.