Authentic Zijin Eight-Knife Soup (Fanshen Anle Branch)
Cantonese cuisine · ⭐ 3.6
Building B3, Xinghua 1st Road North, Community 44, Anle Community, Xin'an Subdistrict, Xinghua 1st Road No. 43-1
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 Building B3, Xinghua 1st Road North, Community 44, Anle Community, Xin'an Subdistrict, Xinghua 1st Road No. 43-1. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Savory Chicken, Salted Chicken Rice, Hakka Boiled 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: Cantonese cuisine
- Rating: 3.6
- Address: Building B3, Xinghua 1st Road North, Community 44, Anle Community, Xin'an Subdistrict, Xinghua 1st Road No. 43-1
- Popular dishes: Savory Chicken, Salted Chicken Rice, Hakka Boiled Chicken, Stir-fried bok choy with pork cracklings, Pan-fried Egg
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Dishes
Savory Chicken咸香鸡 is a dish primarily made with chicken, usually whole chicken or thighs, marinated and then boiled or stewed. The marinade includes soy sauce, cooking wine, ginger slices, and green onions to infuse the meat with savory flavor. The finished chicken is tender and richly flavored.
Salted Chicken RiceA savory dish featuring salted chicken and rice, where the chicken is marinated and steamed before being cooked with rice to absorb its rich flavors.
Hakka Boiled ChickenA classic Hakka dish featuring tender chicken poached in water and served chilled, with a simple ginger-scallion dipping sauce to enhance its natural flavor.
Stir-fried bok choy with pork cracklingsOil渣炒小白菜 is a home-style dish primarily made with oil渣 and baby bok choy. The preparation is simple: first, stir-fry the oil渣 until crispy and fragrant, then add washed baby bok choy and stir-fry together. Season to taste and serve.
Pan-fried EggFried eggs are a simple dish made primarily from eggs. Crack an egg into a pan, heat it with a small amount of oil until the egg mixture solidifies into a round omelet, with slightly crispy edges and a runny yolk, or cook to your preference—half-fried or fully cooked.
Pork Offal CongeeA savory rice porridge made with pork offal such as liver, lungs, and kidneys, commonly enjoyed as a breakfast dish in Cantonese cuisine.
Steamed Chicken RiceWhite-cut chicken rice features a whole chicken boiled or steamed, cooled, then sliced and served with rice. Typically using Sanhuang or Qingyuan chicken, it preserves original flavor with tender meat and crisp skin. Rice can be plain or flavored with chicken oil and broth for enhanced aroma.
Zijin Eight-Blade Soup Rice NoodlesA Cantonese-style rice noodle soup featuring fresh rice noodles cooked in a rich broth made from pork bones, chicken, and shrimp, served with tender ingredients for a savory, satisfying meal.
Steamed Rice NoodlesA traditional Chinese dish made by steaming rice flour mixed with meat and vegetables, resulting in a soft and savory texture.
Sour Cabbage Stir-fried Pork OffalA traditional Chinese dish made by stir-frying sour cabbage with pork offal, offering a tangy and savory flavor.