湘约芙蓉·鲜炒湖南菜(宝龙店)
Hunan cuisine · ⭐ 4.8
Shop on 1st Floor, Unit 101, Building 4, Nanhan Commercial Street, No. 11, Nan Tong Avenue
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 Shop on 1st Floor, Unit 101, Building 4, Nanhan Commercial Street, No. 11, Nan Tong Avenue. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Country Braised Pork, Village Blood Duck, Hakka Salted 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: Hunan cuisine
- Rating: 4.8
- Address: Shop on 1st Floor, Unit 101, Building 4, Nanhan Commercial Street, No. 11, Nan Tong Avenue
- Popular dishes: Country Braised Pork, Village Blood Duck, Hakka Salted Chicken, Stir-fried Eel, Signature Pot-Braised Male Fish
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Dishes
Country Braised PorkA traditional Chinese dish made with pork belly, simmered and steamed to achieve tender, flavorful meat, often served with vegetables like potatoes or beans.
Village Blood DuckA traditional dish made with duck meat and blood, stir-fried with spices like chili, ginger, and garlic for a rich, spicy flavor.
Hakka Salted ChickenA traditional Hakka dish made by marinating a whole chicken in salt, soy sauce, and spices, then air-dried or boiled for a savory, salty flavor.
Stir-fried EelA classic Chinese dish made by stir-frying fresh eels with garlic, ginger, and chili for a spicy and aromatic flavor.
Signature Pot-Braised Male FishA signature dish featuring fresh male fish slow-cooked in a special pot with vegetables and tofu skin, resulting in rich flavor and tender meat.
Signature Pig TrotterSignature pig trotter dish uses pig feet as the main ingredient, blanched to remove odor, then slowly stewed with soy sauce, cooking wine, ginger slices and other seasonings until tender and flavorful, resulting in elastic skin and succulent meat.
Old Jar Spicy Chopped Pepper Fish HeadOld jar minced chili fish head is made with fresh fish head as the main ingredient, combined with fermented old jar minced chili, ginger slices, green onion segments, and other辅料, steamed to perfection. The fish head is first marinated with seasonings, then layered with minced chili, and steamed until fully cooked, resulting in tender fish meat and well-infused chili flavor.
Fatty Intestine PotFechang Bo is a dish made primarily from pork intestines, cleaned and blanched, then stewed or braised with chili, doubanjiang, ginger, garlic, and other seasonings, typically served with bean sprouts or greens in a clay pot.
Spicy Pork Stir-FryStir-fried pork with chili peppers is a home-style dish made primarily from pork and chili peppers. The method involves slicing the pork thinly, cutting the chili peppers into segments, stir-frying the pork until it changes color, then adding the chili segments and continuing to stir-fry. Finally, seasonings are added and the dish is stirred evenly to complete.
Spicy Crispy Rice Noodles ShrimpSpicy crispy rice noodles with succulent shrimp, stir-fried in a bold chili sauce for a satisfying crunch and heat.
Stir-fried Fresh BeefStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. The beef is sliced thinly and stir-fried quickly with vegetables such as green peppers, red peppers, and onions to maintain the tender and fresh texture of the beef.