Liangji Dapu Hakka Restaurant (Kengzi Branch)
Cantonese cuisine · ⭐ 3.7
No. 10, Jixiang Road
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. 10, Jixiang Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Five-Fingered Fig Chicken Pot, Salt-Braised Hakka Chicken, 烤全鸡.
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: 3.7
- Address: No. 10, Jixiang Road
- Popular dishes: Five-Fingered Fig Chicken Pot, Salt-Braised Hakka Chicken, 烤全鸡, Fish Head Pot, Bamboo Rice Dumpling
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Dishes
Five-Fingered Fig Chicken PotFive-fingered桃 chicken pot features chicken as the main ingredient, paired with five-fingered桃, ginger slices, and goji berries, slow-cooked in a clay pot. Chicken is blanched to remove odor, then stewed with herbs for rich broth and tender meat.
Salt-Braised Hakka Chicken客家盐焗鸡 is a traditional dish made by marinating a whole chicken in salt and spices, then heating it by burying it in hot sand. The main ingredients include chicken, coarse salt, star anise, cassia bark, and Sichuan pepper. The chicken is first marinated to absorb the flavors, then cooked by being buried in hot salt, allowing it to fully absorb the aromatic spices while remaining tender and juicy.
烤全鸡烤全鸡是一道以整只鸡为主要食材，经过腌制后放入烤炉中烤制而成的菜肴。通常使用盐、酱油、香料等调料进行腌制，使鸡肉入味，再通过高温烘烤使表皮酥脆、肉质鲜嫩。
Fish Head PotA savory dish made by slow-cooking a fish head with tofu and seasonings in a clay pot, resulting in a rich, creamy broth.
Bamboo Rice DumplingBamboo rice dumplings are made from fresh bamboo shoots and glutinous rice flour, steamed into a soft and fragrant snack, often served with soy sauce or chili paste.
Sour Cabbage Duck Blood and Intestine StewA spicy Sichuan-style stew featuring sour cabbage, duck blood, and pork intestine, simmered to perfection for a rich, tangy flavor.