Qiangxing Hakka Restaurant (Fuxuanju Branch)
Cantonese cuisine · ⭐ 3.5
No. 304, Yuanfen Old Village, Taoyuan Community
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. 304, Yuanfen Old Village, Taoyuan Community. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Stir-fried Intestines with Ginger and Scallion, Oil渣 Stir-fried Bok Choy, Shengshu Di Pork Bone 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: 3.5
- Address: No. 304, Yuanfen Old Village, Taoyuan Community
- Popular dishes: Stir-fried Intestines with Ginger and Scallion, Oil渣 Stir-fried Bok Choy, Shengshu Di Pork Bone Soup, White-Cut Chicken, Sour Cabbage Stir-Fried Intestines
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Dishes
Stir-fried Intestines with Ginger and ScallionA stir-fry dish made with pork intestines, ginger, and scallions, known for its savory flavor and crisp texture.
Oil渣 Stir-fried Bok ChoyA classic Chinese home-style dish made by stir-frying pork cracklings with fresh bok choy, resulting in a savory and crunchy texture.
Shengshu Di Pork Bone SoupA nourishing soup made with pork bones and Chinese herbs like Shengdi and Shudihuang, slowly simmered for a rich, savory 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.
Sour Cabbage Stir-Fried IntestinesSour cabbage stir-fried with intestines is a dish primarily made with sour cabbage and pig intestines. After thorough cleaning and boiling, the intestines are stir-fried together with the sour cabbage, allowing the tangy aroma of the cabbage to blend harmoniously with the rich flavor of the intestines, creating a unique taste.