Lou Liangshou Shunde Cuisine (Longhua Store)
Cantonese cuisine · ⭐ 4.6
Shop No. 104, Jin Yong Pavilion, Heping Road (opposite the State Taxation Bureau)
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. 104, Jin Yong Pavilion, Heping Road (opposite the State Taxation Bureau). It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Three Ways with One Fish, No-Rice Porridge, Fried Tofu Skin.
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: 4.6
- Address: Shop No. 104, Jin Yong Pavilion, Heping Road (opposite the State Taxation Bureau)
- Popular dishes: Three Ways with One Fish, No-Rice Porridge, Fried Tofu Skin, Special Shrimp Cake with Squid Cake, Clam
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Dishes
Three Ways with One FishA dish featuring an entire fish, typically carp, crucian carp, or sea bass. The head is used for soup, the body sliced for steaming or braising, and the bones for making rich broth or stir-frying. Emphasizes full use of ingredients, highlighting tender fish meat and flavorful broth.
No-Rice PorridgeCongee without rice is made from rice soaked, ground into paste, then cooked. Soak rice, grind into slurry, add water, boil and stir until thick. Smooth and delicate, with natural rice fragrance.
Fried Tofu SkinFried tofu skin is a dish made primarily from tofu skin. First, the tofu skin is soaked until soft, then drained and cut into suitable lengths. Next, it is deep-fried in hot oil until golden and crispy, and finally seasoned with salt or other seasonings as desired.
Special Shrimp Cake with Squid CakeA seafood dish made from fresh shrimp and squid, seasoned and shaped into cakes, then pan-fried for a crispy exterior and tender interior.
ClamWhite clam dish made with fresh clams, typically stir-fried with garlic and ginger or simmered in broth to retain its tender texture.
Rice Water Hot Pot BaseRice broth base made by cooking rice in water until grains are soft and the liquid thickened. Seasoned with scallions and ginger to enhance aroma, it serves as a foundation for hot pot or stew dishes, pairing well with meats, seafood, and vegetables.
Steamed Fish Head with Fermented Black BeansA Cantonese dish featuring steamed fish head seasoned with fermented black beans, ginger, garlic, and scallions, resulting in a rich, savory flavor.
Crispy Fried Fish BellyFresh fish belly is marinated, coated in light starch, and deep-fried until crispy outside and tender inside.
Chencun Rice NoodlesChencun rice noodles are a traditional Guangdong snack made from high-quality rice, steamed into thin sheets and served with stir-fried meats or in soup.
Fish SkinFish skin is a dish made primarily from fish皮, typically using the skins of carp, crucian carp, or shark. After cleaning and deodorizing, it can be served cold, stir-fried, or in soup. Common seasonings include ginger, scallions, garlic, soy sauce, vinegar, and chili; some recipes add cucumber strips or cilantro.
SturgeonSturgeon is a dish primarily made with sturgeon as the main ingredient. Fresh or frozen sturgeon is typically used, cleaned, scaled, and gutted before being cooked using methods such as steaming, braising, or stewing. During preparation,辅料 like ginger slices and scallions may be added to remove fishy odors and enhance aroma. Some recipes also use soy sauce and cooking wine to improve flavor.