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Luming Private Banquet · Cantonese Cuisine · Courtyard Private Home Cooking

特色菜 · ⭐ 4.5

No. 216, Qiming Street, Guanlan Subdistrict, Longhua District, Shenzhen — Hongde (Xingye Road)

Dishes

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  Eight-color Chicken Salad

  A colorful cold chicken dish made with eight ingredients like chicken breast, cucumber, carrot, and bell peppers, tossed in a savory dressing.
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  Signature Open-Fire Roast Goose

  A premium roast goose prepared by marinating and roasting over an open flame, resulting in crispy skin and tender meat.
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  Signature Braised Goose

  A classic Cantonese dish featuring tender, flavorful goose slowly braised with aromatic spices and sauces.
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  Signature Braised Squab

  Fresh squab is marinated, then simmered slowly with soy sauce, sugar, cooking wine, and ginger until tender and flavorful.
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  Spicy麻 Szechuan Beef Cubes

  Tender beef cubes stir-fried with Sichuan peppercorns, chili, and aromatics for a bold, numbingly spicy flavor.
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  Sand Ginger Baked Squab

  A Cantonese dish featuring young squab pigeon slow-cooked with sand ginger and aromatic spices, resulting in tender meat and rich flavor.
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  Black Gold Tofu with Abalone Sauce

  A creative Chinese dish featuring black tofu and rich abalone sauce, offering a silky texture and savory flavor.
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  Steamed Mandarin Fish with Osmanthus

  Steamed mandarin fish with osmanthus is a dish made from fresh mandarin fish, seasoned with ginger threads and scallions, then steamed to preserve its tender texture and natural flavor.
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  Passion Fruit Vinegar Spare Ribs

  A flavorful dish combining pork ribs and passion fruit vinegar, slow-cooked to tender perfection with a sweet-tart balance.
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  Secret-Style Tangerine Peel Black Char Siu

  Premium pork belly is marinated with secret sauce made from tangerine peel, honey, light soy sauce, and dark soy sauce, then slowly roasted at low temperature. The exterior is crispy and slightly sweet, while the interior features a balanced mix of fat and lean meat, offering rich texture and a refreshing tangerine aroma.
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  Michelin-Style Soft Crab and Pork Steamed Cake

  Made from fresh crab roe and pork, mixed with seasonings and steamed into a tender cake. Delicate texture with rich crab roe flavor and natural seafood aroma.
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  Crispy Roast Chicken

  Crispy-skinned roasted chicken is made from a whole chicken, marinated, air-dried, then roasted or hung to cook. The skin is crispy while the meat remains tender, infused with various spices and seasonings.
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  Moonlit Lotus Pond

  Lotus Pond Moonlight is a cold dish made primarily from lotus root, snow peas, carrots, and wood ear mushrooms. After blanching and draining, the ingredients are mixed with seasonings for a crisp and refreshing taste.
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  Sichuan Spicy Boiled Beef

  A classic Sichuan dish featuring tender beef slices cooked in a spicy broth with vegetables like bean sprouts and cabbage, known for its bold, numbing heat and rich flavor.
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  Golden Garlic Pork Ribs

  Golden Garlic Bone is a dish primarily made with pork ribs. The preparation involves marinating the pork ribs to infuse flavor, then coating them with minced garlic and other seasonings before deep-frying at high temperature until golden and crispy. Finally, it is garnished with chopped green onions to enhance aroma.
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  Caviar Mustard Shrimp Balls

  Fresh shrimp balls coated in a blend of caviar and mustard, gently poached to perfection for a delicate, savory bite with a subtle heat.
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  Abalone Sauce Simmered Handmade Tofu

  Handmade tofu cubes simmered in abalone sauce, resulting in rich, savory broth and tender, flavorful tofu. Main ingredients: handmade tofu and abalone sauce; prepared using slow stewing method.
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  Braised Abalone with Wild Rice

  Braised sea cucumber with wild rice in abalone sauce features sea cucumber soaked beforehand, wild rice washed and steamed together with the sea cucumber, then drizzled with rich abalone broth and slowly steamed until fully infused.
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  Braised Abalone with Roasted Chicken

  A nourishing dish made by slow-cooking fresh abalone and roasted chicken with ginger, scallions, and seasonings, resulting in a rich, savory broth and tender meat.

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