Dong Dong Private Kitchen
特色菜 · ⭐ 3.6
No. 24, Tangtou Lane 6, Shop 104
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. 24, Tangtou Lane 6, Shop 104. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Spicy Cucumber Salad, Signature Crawfish, Signature Braised Lamb Pot.
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: 特色菜
- Rating: 3.6
- Address: No. 24, Tangtou Lane 6, Shop 104
- Popular dishes: Spicy Cucumber Salad, Signature Crawfish, Signature Braised Lamb Pot, Coconut Chicken, Shagiang Chicken Stew
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Spicy Cucumber SaladCucumber salad is a home-style cold dish primarily made with cucumbers. The preparation is simple: wash the cucumbers, crush them by hand, then mix with minced garlic, chopped cilantro, and seasonings.
Signature CrawfishOur signature crayfish dish uses fresh live crayfish as the main ingredient, which are cleaned and then simmered with a variety of spices and seasonings. Key ingredients include crayfish, garlic, ginger, green onions, dried chili peppers, and Sichuan peppercorns. Prepared by stir-frying or braising, this method ensures the crayfish meat is well-seasoned and aromatic.
Signature Braised Lamb PotA slow-cooked lamb dish with vegetables, seasoned and simmered until tender, delivering rich flavor and aroma.
Coconut ChickenCoconut chicken is a dish primarily made with coconut and chicken. The preparation typically involves cutting the chicken into pieces, opening a coconut to extract its juice and flesh, then placing the chicken and coconut meat together inside the coconut shell, adding an appropriate amount of coconut juice, and steaming until the chicken is fully cooked, preserving the refreshing aroma of coconut and the tender flavor of the chicken.
Shagiang Chicken StewA Cantonese stew featuring chicken and aromatic shagiang, simmered with garlic and ginger for a rich, savory flavor.
Fried Tofu SkinFried tofu skin is a dish made primarily from tofu skin. First, the tofu skin is soaked until soft, then drained and cut into suitable lengths. Next, it is deep-fried in hot oil until golden and crispy, and finally seasoned with salt or other seasonings as desired.
Beef MeatballsBeef balls are made primarily from beef, which is finely chopped, mixed, and seasoned to form a meat paste. This paste is then shaped into small balls by hand or machine. Finally, the beef balls are boiled in hot water until they float to the surface, indicating they are cooked. The finished beef balls have a fresh, tender texture with a chewy bite.
Emperor's Vegetable皇帝菜 is a dish made with soft tofu as the main ingredient, combined with ham, shrimp, and mushrooms. Tofu is cut into cubes, blanched, then cooked with ham slices, shrimp, and mushrooms in broth or water. It's thickened with a slurry to create a glossy sauce that coats the ingredients.
Fresh Huai ShanA dish made with fresh yam, typically stir-fried or steamed to preserve its natural flavor and soft, delicate texture.