Nonggengji Home Banquet Hunan Rural Cuisine (Overseas Chinese Town Creative Park Store)
Hunan cuisine · ⭐ 4.5
Unit 201, OCT East Market
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 Unit 201, OCT East Market. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Stir-Fried Potatoes with Crushed Chili, Signature Lake Butterfly Fish, Yongzhou Blood Duck.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Hunan cuisine
- Rating: 4.5
- Address: Unit 201, OCT East Market
- Popular dishes: Stir-Fried Potatoes with Crushed Chili, Signature Lake Butterfly Fish, Yongzhou Blood Duck, Stir-fried Wild Boar Pork, Braised Pork Ribs with Rice Tofu
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Dishes
Stir-Fried Potatoes with Crushed ChiliCrushed chili and potatoes stir-fried together, resulting in a spicy and savory dish popular in Sichuan cuisine.
Signature Lake Butterfly FishSignature Lake Bass Fish is made from fresh lake bass, marinated and deep-fried until crispy, then stir-fried with scallions, ginger, garlic, chili, and other seasonings. The fish meat is tender and flavorful.
Yongzhou Blood DuckYongzhou Blood Duck is a traditional dish primarily made with fresh duck and duck blood. After the duck is slaughtered, its blood is collected and set aside. The duck meat is cut into pieces and stir-fried with ingredients such as ginger and garlic. Just before the duck meat is fully cooked, the duck blood is poured in and quickly stir-fried to evenly coat the meat, creating a unique color and texture.
Stir-fried Wild Boar PorkA home-style dish made by stir-frying wild boar pork with green peppers and garlic for a savory, aromatic flavor.
Braised Pork Ribs with Rice TofuA savory dish featuring pork ribs and rice tofu simmered in a rich sauce, popular in Sichuan cuisine.
Steamed Pork with Rice FlourStewed pork with rice flour is a traditional dish made primarily from pork belly and glutinous rice, seasoned with various spices and steamed. Thin slices of pork belly are marinated, mixed with stir-fried glutinous rice, then steamed until the meat becomes tender and the rice is fully cooked.
Stir-fried Yellow Beef with Tea OilTea oil stir-fried yellow beef is a dish made with fresh yellow beef as the main ingredient, stir-fried with tea oil. The beef slices are marinated and then cooked with garlic, ginger, and other seasonings in hot tea oil until tender and flavorful.
Egg with ChiliStir-fried eggs with chili is a home-style dish using eggs and chili as main ingredients. Eggs are beaten and stir-fried with sliced chili, absorbing its aroma while heating in hot oil to create a vibrant, flavorful dish.
Soybean Paste Steamed Crucian CarpFresh crucian carp is steamed with soybean paste and green/red peppers, resulting in tender fish meat with rich sauce flavor and a spicy-savory taste.
Sour and Spicy Pork IntestinesA Sichuan dish made with pork intestines stir-fried with chili, vinegar, and garlic, offering a tangy and spicy flavor.
Green Pepper with Youxian Tofu SkinA classic Hunan dish featuring green peppers stir-fried with Youxian tofu skin, offering a savory and fresh taste.
Abalone with Chili and PorkAbalone chili stir-fry with pork is a dish featuring abalone and pork as main ingredients, quickly stir-fried with chili. Seasonings like soy sauce, cooking wine, ginger, and garlic are added for flavor.