Yiming Private Kitchen · Shunde Cuisine · Cantonese Delicacies (North Zone, Shenzhen Shopping Garden City Branch)
Cantonese cuisine · ⭐ 3.6
No. 4-101, Huide Road, North Zone of China Merchants Garden, Building 18, 1st Floor, Shop S2003 (opposite Shucheng Bookstore)
Dragon Mate tips
If you are traveling in China to visit Shenzhen, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 4-101, Huide Road, North Zone of China Merchants Garden, Building 18, 1st Floor, Shop S2003 (opposite Shucheng Bookstore). It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: One-Bite Crispy Tofu, Seven-color Shunde Cold Chicken, Sang叶 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: 3.6
- Address: No. 4-101, Huide Road, North Zone of China Merchants Garden, Building 18, 1st Floor, Shop S2003 (opposite Shucheng Bookstore)
- Popular dishes: One-Bite Crispy Tofu, Seven-color Shunde Cold Chicken, Sang叶 Soup, Steamed Loofah with Fish Dumplings, Spiced Cucumber Salad
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Dishes
One-Bite Crispy TofuCrispy tofu is a dish made primarily from soft tofu, specially fried to achieve a golden crispiness. The tofu is cut into bite-sized pieces, coated with a special crispy crust, and then deep-fried until golden and crunchy. Each piece of tofu has a crispy exterior and a tender interior, offering a rich and satisfying texture.
Seven-color Shunde Cold ChickenA classic Cantonese dish featuring poached chicken served cold with colorful vegetables and a savory sauce, known for its vibrant presentation and fresh taste.
Sang叶 SoupA delicate dish made with fresh mulberry leaves simmered in a clear broth, offering a light and refreshing taste.
Steamed Loofah with Fish DumplingsA Cantonese dish featuring tender loofah and fish dumplings simmered in a light broth, resulting in a fresh and delicate flavor.
Spiced Cucumber SaladA refreshing Chinese cold dish made by smashing fresh cucumbers and mixing them with garlic, vinegar, soy sauce, and chili oil for a crisp, tangy, and spicy flavor.
Braised Milk with Crispy SkinDalong Fried Milk is a dessert made primarily with milk and starch. First, mix milk with starch and sugar evenly, then cook until thickened and refrigerate until set. Then cut into cubes, coat with crispy batter, and deep-fry in hot oil until golden and crunchy.
Pounded Cucumber SaladA refreshing cold dish made by pounding fresh cucumbers and mixing with garlic, vinegar, salt, sugar, and sesame oil for a crisp, tangy flavor.
Sichuan Boiled BeefSichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
Special Three-Flavor Steamed FishFresh perch steamed with fermented black beans, ginger, garlic, and green/red peppers, offering a blend of savory, slightly spicy, and aromatic flavors.
Shunde Fish Fillet SoupShunde Fish Fillet Soup is a traditional dish from Shunde, Guangdong, made primarily with grass carp. The fish is skinned and deboned, then the flesh is sliced into threads and combined with ingredients such as loofah strips and wood ear mushroom threads, all simmered in premium broth. The soup has a pure white color, a delicate texture, and an aromatic fish flavor.
黑椒牛肋骨黑椒牛肋骨以牛肋骨为主料，搭配黑胡椒、洋葱、大蒜等调味料腌制后煎烤或炖煮而成。牛肋骨富含胶质，口感软嫩，黑胡椒带来辛香风味，整体味道浓郁。