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Tong Lu Chinese Restaurant (Crown Holiday Hotel, Shenzhen International Conference & Exhibition Centre)

特色菜 · ⭐ 4.9

No. 8 Zhanyun Road

Dishes

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  Guangdong Yellow Mustard Golden Shrimp Balls

  Fresh shrimp balls coated in a golden sauce blended with yellow mustard, offering a rich, savory flavor with a subtle kick.
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  Hong Kong Shrimp Dumpling Supreme

  A premium dim sum dish featuring fresh shrimp and pork belly wrapped in translucent wheat starch dough, steamed to perfection for a delicate, savory bite.
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  15-Year Italian Black Vinegar Braised Pork Ribs

  Pork ribs slow-cooked in 15-year-aged Italian black vinegar, resulting in a rich, tangy flavor and tender meat.
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  Sungold Sauce Pan-Fried Mixed Oyster Mushrooms

  Pan-fried mixed oyster mushrooms in a sun-dried mushroom sauce. Main ingredients: sun-dried mushroom sauce and various morels. Cooked using high-heat quick stir-frying to preserve the fresh aroma and crisp texture of the mushrooms.
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  Sichuan Boiled Beef

  Sichuan-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.
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  Stir-Fried Lotus Pond Lilies

  Fresh lilies are stir-fried with green peas, carrots, and wood ear mushrooms using a light cooking method. The dish features a clear, elegant color and crisp, tender texture, highlighting the natural flavor of the ingredients without additional seasonings.
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  Steamed Snakehead Fish

  A classic Cantonese dish made by steaming fresh snakehead fish with ginger and scallions, resulting in tender and flavorful meat that retains its natural taste.
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  Chaoshan Braised Assortment

  Chao-style braised dish is a traditional Chaoshan cuisine, composed of various ingredients such as goose meat, duck meat, and tofu, carefully arranged after braising. During the braising process, the ingredients fully absorb the aroma and flavor of the braising liquid, resulting in a rich taste and tender, juicy meat.
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  Braised Abalone with Morel Mushroom and Chinese Broccoli

  A luxurious dish featuring tender abalone, fragrant morel mushrooms, and crisp Chinese broccoli, stir-fried to perfection for a harmonious blend of textures and flavors.
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  Scallion Oil Flatbread

  Scallion oil cake is made primarily from flour, with ingredients such as scallions and lard. To prepare it, mix flour with water to form a dough, let it rest and rise, then roll it into a thin sheet. Spread lard and chopped scallions on the surface, roll it into a cylindrical shape, flatten it, and finally pan-fry or bake until golden and crispy.
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  Golden Crispy Hanging Roasted Chicken

  A premium chicken dish marinated and roasted hanging-style, featuring a golden crispy skin and tender juicy meat.
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  Pan-fried Scallion Pancake

  Scallion oil pancake is a Chinese flatbread made primarily from flour, mixed with scallions, salt, and water to form a dough. After being flattened, it is pan-fried until both sides turn golden brown. A small amount of oil or scallion oil is typically added during preparation to make the crust crispy and enhance the aromatic scallion flavor.
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  Fresh麻 Stone Pot Wagyu Cubes

  Fresh麻 Stone Pot Wagyu Cubes features tender wagyu cubes stir-fried with fresh chili and Sichuan pepper, served in a hot stone pot for an aromatic, spicy experience.
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  Truffle Australian Scallop and Shrimp Fried Rice

  Truffle Australian scallop and shrimp fried rice is made with high-quality rice, fresh scallops, shrimp, and black truffle, stir-fried at high heat. The dish features distinct rice grains, rich texture, and an aromatic blend of seafood freshness and the unique flavor of black truffle.
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  Black Pepper Mushroom Beef Tenderloin

  Beef tenderloin slices stir-fried with mushrooms in a black pepper sauce, tender and aromatic.

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