Luhé Fēngjì Coconut Chicken (Longhe Branch)
Hot pot · ⭐ 3.9
No. 437–439, Building 4, Yahao Xiangyuan, Longhe Road, Nanlian Subdistrict, Longcheng Subdistrict
Dragon Mate tips
If you are traveling in China to visit Shenzhen, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 437–439, Building 4, Yahao Xiangyuan, Longhe Road, Nanlian Subdistrict, Longcheng Subdistrict. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Winter Melon, Baby bok choy, Signature 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: 3.9
- Address: No. 437–439, Building 4, Yahao Xiangyuan, Longhe Road, Nanlian Subdistrict, Longcheng Subdistrict
- Popular dishes: Winter Melon, Baby bok choy, Signature Coconut Chicken, Signature Clay Pot Rice, Pork Blood Dish
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Dishes
Winter MelonWinter melon is a refreshing vegetable dish with winter melon as the main ingredient. To prepare it, peel and cut the winter melon into pieces, which can be stewed with meat or seafood, stir-fried, or made into a soup. During cooking, the original flavor of the winter melon is preserved, showcasing its unique sweetness and tenderness.
Baby bok choyBaby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
Signature Coconut ChickenA Cantonese stew featuring fresh coconut water and chicken, slow-cooked to perfection for a delicate, sweet flavor.
Signature Clay Pot RiceSignature clay pot rice features rice base with preserved meats (like sausage and pork), greens, and egg, slow-cooked in a clay pot. Rice absorbs savory fats and broth, forming a crispy crust at the bottom for balanced flavors and rich texture.
Pork Blood DishA traditional dish made from pork blood, typically boiled or stir-fried with seasonings like ginger, garlic, and chili for a smooth, savory taste.
LettuceLettuce is a common vegetable known for its tender green leaves and crisp texture. It can be eaten raw as the main ingredient in salads or combined with various seasonings and sauces to enhance flavor. Additionally, lettuce is often used to wrap or decorate other foods, such as grilled meats and burgers.
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.
Cured Meat Clay Pot RiceLaba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.