Nong Geng Ji · Hunan Local Cuisine (HALO Plaza Store)
Hunan cuisine · ⭐ 4.6
Level 1, Phase II, Halo Plaza, Luohu Sungang (next to Aokangda, Sungang Warehouse No. 4)
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 Level 1, Phase II, Halo Plaza, Luohu Sungang (next to Aokangda, Sungang Warehouse No. 4). It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Blood Duck, Flavorful Clay Pot Beef Brisket, Stir-Fried Bamboo Shoot Strips.
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: 4.6
- Address: Level 1, Phase II, Halo Plaza, Luohu Sungang (next to Aokangda, Sungang Warehouse No. 4)
- Popular dishes: Blood Duck, Flavorful Clay Pot Beef Brisket, Stir-Fried Bamboo Shoot Strips, Goji Berry Red Date Chrysanthemum Tea, Preserved Vegetable Braised Pork
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Dishes
Blood DuckA traditional dish made with duck meat and blood, stir-fried with spices for a rich, spicy flavor.
Flavorful Clay Pot Beef BrisketBeef brisket stewed slowly in a clay pot with ginger, scallions, and doubanjiang. Tender meat with rich, fragrant broth.
Stir-Fried Bamboo Shoot StripsA classic Chinese dish made by stir-frying thin bamboo shoot strips with garlic and chili for a fresh, savory flavor.
Goji Berry Red Date Chrysanthemum TeaA herbal tea made from goji berries, red dates, and chrysanthemum flowers, known for its sweet taste and health benefits.
Preserved Vegetable Braised PorkMei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
Pork Trotter Chicken StewA hearty stew made with pork trotters and chicken, slow-cooked with spices for rich flavor and tender meat.
Tea Oil Stir-Fried Beef with Wild CeleryA dish of stir-fried beef and wild celery cooked in tea oil, known for its fresh taste and rich aroma.
Hengyang Mixed VegetablesA Hunan dish featuring a mix of seasonal vegetables stir-fried with preserved meat, known for its fresh taste and balanced flavors.
Sour Cabbage with Pork IntestinesSuancai Feichang is a dish primarily made with pork intestines and pickled cabbage. After thorough cleaning and blanching to remove odor, the pork intestines are stewed together with chopped pickled cabbage, allowing the intestines to absorb the sour aroma of the cabbage while maintaining a soft and tender texture.
Egg with Green PepperGreen pepper stir-fried with eggs is a home-style dish using eggs and green peppers as main ingredients. Eggs are beaten and cooked separately, green peppers sliced or julienned, then stir-fried in hot oil until just tender, followed by adding the eggs and seasoning.
Pan-fried HairtailPan-fried catfish is a dish featuring fresh catfish, marinated with salt and cooking wine, then fried until golden brown for a crispy exterior and tender interior.
Black PorkBlack pork refers to pork from black pig breeds, prepared as a dish through marinating or direct cooking. The main ingredient is black pork, and the cooking methods include stewing, stir-frying, roasting, and boiling—commonly found in Chinese cuisine.