Yi Jiang You · (Jiangxi Culture Cuisine)
地方菜 · ⭐ 3.8
Opposite Vanke Hanlin City, Longping West Road, Longgang District
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 Opposite Vanke Hanlin City, Longping West Road, Longgang District. It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: One-Style Jiangxi Steamed Rice Meat, Fengcheng Stir-fried Beef with Pepper, Yu Gan Chili Stir-Fried with Pork.
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: 地方菜
- Rating: 3.8
- Address: Opposite Vanke Hanlin City, Longping West Road, Longgang District
- Popular dishes: One-Style Jiangxi Steamed Rice Meat, Fengcheng Stir-fried Beef with Pepper, Yu Gan Chili Stir-Fried with Pork, Squid Meatball Clay Pot Soup, Ningdu Three-Cup Chicken
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Dishes
One-Style Jiangxi Steamed Rice MeatMade with fatty pork belly, seasoned with rice flour, ginger, garlic, and soy sauce, then steamed. Features a glossy red color, rich aroma, tender texture, and a satisfyingly smooth mouthfeel.
Fengcheng Stir-fried Beef with PepperA dish made by quickly stir-frying tender beef with peppers, known for its spicy and aromatic flavor.
Yu Gan Chili Stir-Fried with PorkYu Gan chili stir-fried with pork is a dish primarily made with Yu Gan specialty chili and pork. The preparation involves slicing the pork, cutting the chili into segments, stir-frying the pork until it changes color, then adding the chili segments to continue stir-frying, and finally seasoning to taste.
Squid Meatball Clay Pot SoupA savory soup made with squid and pork meatballs, slowly simmered in a clay pot for rich flavor.
Ningdu Three-Cup ChickenNingdu Three-Cup Chicken is a dish made with chicken as the main ingredient, cooked with rice wine, soy sauce, and sesame oil. Chicken pieces are stir-fried with ginger, garlic, and green onions, then simmered slowly in the three sauces until tender and flavorful.
Old Nanchang Fu SoupOld Nanchang Fu Soup is made with pork bone broth and includes vermicelli, tofu skin, mushrooms, and eggs, slowly simmered. The broth is clear, smooth in texture, and rich in flavor with a prominent bean and mushroom aroma.
Xihai Gan Burned Mandarin FishFresh mandarin fish is marinated and slowly pan-fried with a special sauce. The flesh is tender, the skin slightly crispy, with rich sauce aroma and a balanced sweet-salty flavor, lightly fragrant with five-spice.
Yuzhang Beer DuckA Jiangxi specialty dish made by stewing duck meat with beer, ginger, and scallions, resulting in tender meat and rich beer aroma.
Bop Lake Water Celery Stir-fried with Preserved PorkA traditional Chinese dish featuring tender water celery from Poyang Lake stir-fried with preserved pork, known for its fresh aroma and savory taste.
Jing'an Highland Mountain PorkLean meat from free-range mountain pigs raised in the Jing'an plateau, marinated and slowly cooked at low temperature to retain its natural flavor. Firm texture with even fat distribution, fresh and savory without greasiness.