Shunyi · Shunde Home-style Cuisine (Technology Ecological Park Branch)
Cantonese cuisine · ⭐ 4.4
Building 11B, 2nd Floor, Room 204, Shenzhen Bay Science and Technology Eco-Park, Keji South 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 Building 11B, 2nd Floor, Room 204, Shenzhen Bay Science and Technology Eco-Park, Keji South Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Stir-fried Beef Brisket with Ginger and Scallion, Ginger Pork Trotter, Braised Qingyuan Black Goose.
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: 4.4
- Address: Building 11B, 2nd Floor, Room 204, Shenzhen Bay Science and Technology Eco-Park, Keji South Road
- Popular dishes: Stir-fried Beef Brisket with Ginger and Scallion, Ginger Pork Trotter, Braised Qingyuan Black Goose, Pan-fried and Baked Fish Mouth, Red Bean Double-Layer Milk Pudding
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Dishes
Stir-fried Beef Brisket with Ginger and ScallionA savory stir-fry featuring beef brisket, ginger, and scallions in a rich sauce, known for its tender texture and aromatic flavor.
Ginger Pork TrotterShagiang pork trotters is a dish made by stewing pork trotters with ingredients like galangal, garlic, and ginger. After blanching, the trotters are simmered slowly with galangal, scallions, and star anise until tender and infused with galangal's aroma.
Braised Qingyuan Black GooseA Cantonese dish featuring braised Qingyuan black goose with savory sauce and aromatic spices.
Pan-fried and Baked Fish MouthA dish made by pan-frying fresh fish mouth with ginger, scallions, and garlic, then baking it to achieve a tender and fragrant flavor.
Red Bean Double-Layer Milk PuddingRed bean double-skinned milk pudding is a dessert made primarily from fresh milk, eggs, and red beans. First, milk is boiled and cooled to form a milk skin. Then, the milk skin is pierced and the milk is poured out, leaving the skin behind. Next, egg yolks and sugar are mixed and added to the milk, which is then poured back into the bowl containing the milk skin. Finally, it is steamed until cooked through and topped with boiled red beans.
Braised Tuna with Fermented Black Beans and Mixed VegetablesA savory dish featuring braised tuna, fermented black beans, and a mix of fresh vegetables, stir-fried to perfection.
Shunde Crisp Fish SkinA Guangdong specialty cold dish made with fresh fish skin, blanched and tossed with garlic, cilantro, chili oil, offering a crisp texture and savory flavor.
Lucky Chicken SaladA Cantonese cold dish featuring tender chicken tossed in a savory sauce, symbolizing good fortune and harmony.
Fortune功夫 Soup (Individual Serving)A fusion soup blending traditional and modern elements, made with slow-cooked chicken and pork bone broth, enriched with goji berries, red dates, and seasonal vegetables for a rich, nourishing flavor.
Stewed Fish Mouth with Pan-fryingA dish made by pan-frying and stewing fresh fish mouth, resulting in a savory and tender texture.
Steamed Snakehead Fish with Flower PeppercornsFresh flower pepper steamed bamboo fish is a dish made with fresh bamboo fish as the main ingredient, steamed together with fresh flower peppers. After removing the scales and washing the bamboo fish, it is cut with decorative slashes and placed in a steamer along with fresh flower peppers, then steamed over medium heat until cooked through. The preparation involves minimal seasoning, relying primarily on the natural freshness of the ingredients and the unique aroma of the fresh flower peppers.