Shunde Lao (Xunmei Plaza Branch)
Cantonese cuisine · ⭐ 4.4
Shop No. 14, Basement Level, Building 1, Xunmei Technology Plaza, Ke Hua Road
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 Shop No. 14, Basement Level, Building 1, Xunmei Technology Plaza, Ke Hua Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Clear Soup with Seasonal Vegetables, Braised Dish Platter, Hakka-style Stuffed Tofu.
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: 4.4
- Address: Shop No. 14, Basement Level, Building 1, Xunmei Technology Plaza, Ke Hua Road
- Popular dishes: Clear Soup with Seasonal Vegetables, Braised Dish Platter, Hakka-style Stuffed Tofu, Torn Chicken, Fried Milk
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Dishes
Clear Soup with Seasonal VegetablesStewed vegetables in clear soup is a dish made with fresh seasonal greens like bok choy, Chinese cabbage, and spinach, enhanced with ham or chicken. Vegetables are blanched and simmered in broth to absorb its rich flavor.
Braised Dish PlatterA mixed braised dish composed of various braised ingredients, including braised tofu, braised eggs, and braised pork ears. Each ingredient is carefully selected and prepared before being slowly simmered in a specially crafted braising sauce until fully infused with flavor. Finally, the braised ingredients are sliced and arranged on a plate to create a colorful and diverse platter.
Hakka-style Stuffed Tofu客家酿豆腐 is a dish made with soft tofu stuffed with minced pork, mushrooms, and carrots. The tofu is blanched, then stewed with the seasoned filling to absorb rich flavors, resulting in a tender, savory texture.
Torn ChickenShredded chicken is a traditional Chinese dish with chicken as the main ingredient. The chicken is first boiled until cooked, then torn by hand into strips. Finally, it is mixed with a specially prepared seasoning to allow the chicken to fully absorb the aroma of the调料.
Fried MilkDeep-fried milk is a dessert made by mixing milk with starch or flour to form a creamy batter, then coating it in a light batter or breadcrumbs before frying until golden and crispy. Oil temperature must be carefully controlled for a crisp exterior and tender interior.
Seafood Assortment in Bamboo BasketA fresh seafood assortment featuring shrimp, crab, shellfish, and squid, steamed or blanched to preserve natural flavors and served in a bamboo basket for a traditional presentation.
Steamed Clam Fish with Soy SauceA Cantonese dish featuring fresh clam fish steamed with soy sauce, ginger, and scallions, resulting in tender meat and rich umami flavor.
Shunde-style Stir-fried Chen Village NoodlesA classic Cantonese dish from Shunde, featuring hand-made Chen Village noodles tossed with tender meats or seafood in a savory sauce.
Shunde Gong Steamed Lobster PrawnFresh lobster prawns steamed in fish pond water, preserving natural flavor and tenderness, with ginger and scallions for aroma.
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.