Dian Dian He · Yan Ji Shuang Pi Ni · Bao Zi Fan
小吃快餐 · ⭐ 4.4
Shops N209–N211, 2nd Floor, North Zone, Shenzhen Book City Central City, Fozhong 1st Road (beside the escalator at the north zone grand staircase)
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 Shops N209–N211, 2nd Floor, North Zone, Shenzhen Book City Central City, Fozhong 1st Road (beside the escalator at the north zone grand staircase). It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Pork Rib and Beef Tripe Braise Rice Bowl, Chicken and Pork Rib Clay Pot Rice, 炸青椒.
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: 小吃快餐
- Rating: 4.4
- Address: Shops N209–N211, 2nd Floor, North Zone, Shenzhen Book City Central City, Fozhong 1st Road (beside the escalator at the north zone grand staircase)
- Popular dishes: Pork Rib and Beef Tripe Braise Rice Bowl, Chicken and Pork Rib Clay Pot Rice, 炸青椒, Double Skin Milk Custard, Beef and Egg Claypot Rice
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Dishes
Pork Rib and Beef Tripe Braise Rice BowlPork ribs and beef tripe are slowly braised and served over fragrant rice in a clay pot, creating a rich, savory dish.
Chicken and Pork Rib Clay Pot RiceA classic Cantonese dish featuring tender chicken and savory pork ribs steamed over rice in a clay pot, creating a fragrant and satisfying meal.
炸青椒炸青椒是一道以青椒为主要食材的菜肴，将青椒洗净后切段或整椒使用，裹上薄薄一层淀粉或面粉，放入热油中炸至表皮微皱、颜色变深即可。制作过程中不添加其他辅料，保留青椒的原味。
Double Skin Milk CustardA classic Cantonese dessert made from egg whites and whole milk, steamed to a silky texture. Pointed version offers portion-controlled servings for sharing.
Beef and Egg Claypot RiceA savory dish of tender beef and silky eggs served over rice cooked in a clay pot, with a crispy bottom layer of rice.
Cured Meat and Pork Rib Clay Pot RiceAromatic cured meats and pork ribs simmered in a clay pot with rice, creating a savory dish with crispy bottom layer.
Green Olive and Dendrobium Stem Pork SoupA nourishing Cantonese soup made with green olives, Dendrobium, and pork trotter, slowly simmered for a delicate and health-promoting flavor.
Shunde Double-Skin MilkShunde Double-Cream Milk Pudding is a traditional dessert made primarily from fresh milk and sugar. First, the milk is boiled and then cooled to form the first layer of milk skin. The milk is then poured out, leaving the milk skin behind, and sugar along with fresh milk is mixed and poured back in to form the second layer of milk skin. Finally, it is steamed until cooked through, resulting in a rich milk aroma and a delicate texture.
Shunde Fried MilkSteamed milk pudding is a traditional Cantonese dessert made with fresh milk as the main ingredient, mixed with sugar and starch, then refrigerated until it solidifies. It is then cut into pieces, coated in a crispy batter, and deep-fried in hot oil until golden and crunchy.
Pan-fried Mandarin Fish CakeA Cantonese classic made from minced mandarin fish mixed with ginger, scallions, egg white, and starch, shaped into patties and pan-fried until golden brown. Tender, flavorful, and aromatic.
Vanilla Mung Bean SoupA sweet and refreshing Chinese dessert made from mung beans and vanilla, blended into a smooth, creamy soup with a subtle aromatic flavor.
Eel and Beef Clay Pot RiceA savory dish featuring eel and beef slow-cooked in a clay pot, with rice absorbing the rich flavors.