Head Head Duck Brain (Shajing Store)
Sichuan cuisine · ⭐ 4.2
Room 102, 1st Floor, Annex Building North of Shenmingfeng Building (Vanguard Supermarket), Zhongxin 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 Room 102, 1st Floor, Annex Building North of Shenmingfeng Building (Vanguard Supermarket), Zhongxin Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Braised Chicken Feet, Braised Lotus Root Slices, Reverent Immortal Chicken.
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: Sichuan cuisine
- Rating: 4.2
- Address: Room 102, 1st Floor, Annex Building North of Shenmingfeng Building (Vanguard Supermarket), Zhongxin Road
- Popular dishes: Braised Chicken Feet, Braised Lotus Root Slices, Reverent Immortal Chicken, Sichuan Spicy Blood Duck, Sichuan Pickled Fish
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Dishes
Braised Chicken FeetBraised chicken feet dish made with chicken feet simmered in a seasoned broth containing star anise, cinnamon, bay leaves, Sichuan peppercorns, light soy sauce, dark soy sauce, and rock sugar until tender and flavorful.
Braised Lotus Root SlicesStewed lotus root slices is a cold dish made primarily from fresh lotus roots. The sliced roots are boiled and then soaked in a seasoned stew sauce, typically made with soy sauce, star anise, cinnamon, bay leaves, and ginger.
Reverent Immortal ChickenA dish featuring whole chicken slow-cooked with spices and a secret sauce, resulting in tender, flavorful meat with a lingering aroma.
Sichuan Spicy Blood DuckTianfu Maoxuewang is a Sichuan-style hot pot dish primarily made with duck blood, tripe, beef intestine, bean sprouts, and tofu skin. The ingredients are cooked in a specially prepared spicy and numbing broth, which typically includes fermented broad bean paste, Sichuan peppercorns, chili peppers, ginger, and garlic.
Sichuan Pickled FishBashu sour fish soup features fresh grass carp, paired with pickled chili, sour vegetables, ginger slices, garlic cloves, and bean sprouts. The carp is sliced, marinated with wine and salt, then cooked in a broth made from stir-fried sour vegetables and pickled chilies. Finally, bean sprouts and green onions are added for a rich flavor and tender fish meat.
Grilled FishGrilled fish is made from fresh fish, marinated and then grilled on a rack until golden and crispy. It is served with a variety of vegetables and spices, creating an appealing color and aroma.
Spicy Tofu SaladSpicy mixed edamame is a cold dish primarily made with fresh edamame. After being boiled and shelled, the edamame is mixed with seasonings. Common ingredients include minced garlic, scallions, chili peppers, soy sauce, vinegar, and sesame oil, offering a refreshing taste ideal for summer.
Old Brine Crisp Bamboo ShootsA cold dish made from tender bamboo shoots simmered in aged brine, resulting in a crisp texture and rich, savory flavor.
Spicy Duck Head and NeckA spicy Sichuan dish made with duck heads and necks, stir-fried with chili and Sichuan peppercorns for a numbing, fiery flavor.
Duck HeadThis duck head dish uses fresh duck heads marinated with a variety of spices to infuse rich flavor. After careful stewing, the duck head meat becomes tender and aromatic. Finally, a适量 of seasoning is sprinkled on top to enhance the layers of taste.