泊实十斤水煮鱼(公明店)
Sichuan cuisine · ⭐ 4.5
Unit 101, Building 39, Area 25, Honghua Road, Gongming Community
Dragon Mate tips
If you are traveling in China to visit Shenzhen, this restaurant is worth a stop for great food. This restaurant is located at Unit 101, Building 39, Area 25, Honghua Road, Gongming Community. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Large Blackfish, Signature Boiled Fish, Sichuan Boiled Beef.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Sichuan cuisine
- Rating: 4.5
- Address: Unit 101, Building 39, Area 25, Honghua Road, Gongming Community
- Popular dishes: Large Blackfish, Signature Boiled Fish, Sichuan Boiled Beef, Sichuan Boiled Fish, Beef, and Intestines, Live Shrimp
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Dishes
Large BlackfishA dish made with fresh blackfish, steamed with ginger, scallions, and garlic, resulting in tender and delicately flavored fish.
Signature Boiled FishSignature boiled fish is made with fresh grass carp as the main ingredient, paired with vegetables such as bean sprouts and Chinese cabbage. The fish slices are marinated with cooking wine and salt, then blanched, before being mixed with a sauce stir-fried with chili peppers, Sichuan peppercorns, ginger, and garlic. Finally, hot oil is poured over to release the aroma.
Sichuan Boiled BeefSichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
Sichuan Boiled Fish, Beef, and IntestinesA fusion dish combining tender fish, beef, and pork intestine, simmered in a spicy chili and Sichuan pepper sauce with vegetables, delivering bold, numbing heat and rich flavor.
Live ShrimpFresh river or sea shrimp are cleaned and cooked by boiling, steaming, or stir-frying. Ginger and scallions are typically added to remove fishy odor and enhance aroma, preserving the shrimp's tender texture.
Old Jar Sichuan Pickled Mustard GreensOld jar sour cabbage is primarily made from fresh cabbage, processed through washing, pickling, and fermentation. The cabbage is layered into clay jars, salt and water are added, then sealed and placed in a cool location to naturally ferment for several weeks to months, developing a unique sour flavor.
Sichuan-style Fish in Spicy Pepper SauceSichuan pepper boiled fish features tender fish slices with bean sprouts and lettuce, seasoned with fried Sichuan peppercorns and sansho pepper. After stir-frying doubanjiang, ginger, and garlic, water is added to boil, then fish slices are cooked through. Topped with fresh sansho pepper and green onions. The broth is bright red, the fish silky, and the aroma of sansho intense.