Jiangnan Spring Coconut Chicken (Shiyan Branch)
Hot pot · ⭐ 4.6
Floor 2, South Entrance, Hongfa Dashiye, Baoshin South Road (2nd floor beside Minsheng Bank)
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 Floor 2, South Entrance, Hongfa Dashiye, Baoshin South Road (2nd floor beside Minsheng Bank). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Three Wild Greens Platter, Premium Beef Tenderloin, Original Coconut Chicken.
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: Hot pot
- Rating: 4.6
- Address: Floor 2, South Entrance, Hongfa Dashiye, Baoshin South Road (2nd floor beside Minsheng Bank)
- Popular dishes: Three Wild Greens Platter, Premium Beef Tenderloin, Original Coconut Chicken, Natural Coconut Soup Base, Signature Preserved Meat Rice
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Dishes
Three Wild Greens PlatterThe three wild greens platter consists of dandelion, purslane, and shepherd's purse, blanched in water and served cold. Made with natural ingredients, it offers a crisp texture and highlights the fresh taste of wild greens without additional seasoning.
Premium Beef TenderloinPremium beef slices from tender cuts like belly or back, thinly sliced and cooked via hot pot, barbecue, or stir-fry. Mainly fresh beef with basic seasonings like scallion, ginger, garlic; may include soy sauce, cooking wine, or oyster sauce depending on method.
Original Coconut ChickenOriginal coconut chicken is a dish primarily made with fresh coconut and chicken. The preparation involves cutting the chicken into pieces, opening the coconut to extract coconut juice and flesh, then stewing the chicken together with the coconut flesh and juice until the chicken is fully cooked, preserving the coconut's refreshing sweetness and the chicken's natural flavor.
Natural Coconut Soup BaseA refreshing soup base made from fresh coconut water, ideal for light and healthy meals.
Signature Preserved Meat RiceA fragrant rice dish made with preserved meats like sausage and bacon, steamed to perfection for a savory and satisfying meal.- Fig and Chicken StewA savory stew made with tender chicken and fresh figs, slow-cooked to blend the natural sweetness of figs with the rich flavor of chicken.
Coconut EggCoconut egg is a dish made primarily with coconut and eggs. Eggs are cracked into fresh coconuts, seasoned, and steamed. Typically, coconut meat is mixed with egg liquid or directly poured into the coconut shell, then steamed until set, creating a unique flavor.
Hainan Mountain-Raised Wenchang ChickenHainan Mountain-Raised Wenchang Chicken features locally raised Wenchang chicken from Hainan, prepared by steaming or blanching to preserve its natural flavor and tenderness, served with a special dipping sauce.
Bamboo Shoot Coconut ChickenBamboo fungus coconut chicken is made with chicken, bamboo fungus, and coconut water. Fresh chicken leg meat or whole chicken is used, with soaked bamboo fungus added to the pot along with coconut water and ginger slices, slowly simmered for a clear, sweet, and fresh broth.
Bamboo Fungus and Water Chestnut Coconut Chicken SoupA refreshing soup made with bamboo fungus, water chestnuts, chicken, and coconut, known for its delicate flavor and health benefits.
Wild Pearl Water ChestnutsA dish made with fresh wild water chestnuts, stir-fried with lean meat and carrots, offering a crisp and refreshing taste.- Wild Deer Antler MushroomWild deer antler mushroom is a rare mountain fungus with a delicate texture and rich flavor. Typically stir-fried or simmered in soup to preserve its natural taste.
Golden Lychee Durian Coconut ChickenA fusion dish featuring fresh golden lychee durian simmered with coconut chicken broth, resulting in a rich, sweet, and aromatic flavor.
High Mountain Baby Bok ChoyGaoshan baby bok choy is a dish featuring baby bok choy as the main ingredient, typically sliced and simmered in water or broth, optionally stir-fried with garlic and ginger. Some versions include ham, shrimp, or egg for added flavor, using gentle boiling or quick stir-frying methods.