Jinyue Restaurant (Branch Two, Santiao Street)
特色菜 · ⭐ 4.8
No. 89 Sanhao Street, Nanhu Subdistrict (near Wulihe Tea City)
Dragon Mate tips
If you are traveling in China to visit Shenyang, this restaurant is worth a stop for great food. This restaurant is located at No. 89 Sanhao Street, Nanhu Subdistrict (near Wulihe Tea City). It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Surfing Live Sea Cucumber, Slow-Cooked Black Pork Ribs, Smoke Rain Bamboo Shoots.
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: Shenyang
- Category: 特色菜
- Rating: 4.8
- Address: No. 89 Sanhao Street, Nanhu Subdistrict (near Wulihe Tea City)
- Popular dishes: Surfing Live Sea Cucumber, Slow-Cooked Black Pork Ribs, Smoke Rain Bamboo Shoots, Imperial Buddha Jumps Over the Wall, Crispy No-Grease Braised Pork Belly
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Dishes
Surfing Live Sea CucumberSurf live sea cucumber is a dish featuring fresh sea cucumbers, slow-cooked in broth or clear soup to absorb rich flavors. A few slices of ginger and scallions are added to enhance aroma and remove fishiness, preserving the natural taste.
Slow-Cooked Black Pork RibsSlow-cooked black pork ribs with tender meat and rich broth, seasoned with ginger, garlic, and scallions.
Smoke Rain Bamboo ShootsA dish made with fresh bamboo shoots stir-fried with ham and mushrooms, offering a delicate and refreshing taste.
Imperial Buddha Jumps Over the WallZhi Zun Fo Tiao Qiang is a premium soup made by slow-cooking various precious ingredients such as abalone, sea cucumber, shark fin, fish maw, scallop, chicken, duck, pig trotters, and ham. Ingredients are layered in a clay pot with broth and seasonings, then simmered for hours to blend flavors.
Crispy No-Grease Braised Pork BellyA tender and flavorful pork belly dish, slow-cooked with soy sauce and sugar until the meat is succulent and richly glazed.
Snowy Bean PasteXue Mian Dou Sha is a dessert made primarily from red bean paste, egg whites, and sugar. First, the red bean paste is shaped into balls, then egg whites are whipped and mixed with starch and flour to form a foam batter. Next, the red bean paste balls are coated in the foam batter and deep-fried in oil heated to medium temperature until golden brown. Finally, sugar is sprinkled on top.
Shunde Fried Shrimp CakeShunde fried shrimp cakes are made primarily with fresh shrimp, combined with starch, eggs, and a small amount of scallions and ginger for seasoning. After mixing thoroughly, the mixture is shaped into patties and pan-fried until golden brown on both sides. The finished dish has a crispy exterior and tender interior, with fresh and delicious shrimp flavor.
Abalone and Sea CucumberA high-end Chinese dish featuring fresh abalone and premium sea cucumber, delicately prepared through soaking and stewing for a rich, tender flavor.
Black Pork ChopBlack pork chop is made from premium black pork, marinated and pan-fried to perfection—crispy outside, tender inside.