Jin Hui Steamed Vegetable King (Qinghu Branch)
其他美食 · ⭐ 3.7
No. 13, West San Lane, Qinghu New Village
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. 13, West San Lane, Qinghu New Village. It is a 其他美食 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Eight Treasure Porridge, Chicken Stewed with Mushrooms and Carrots, Mung Bean Porridge.
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: 其他美食
- Rating: 3.7
- Address: No. 13, West San Lane, Qinghu New Village
- Popular dishes: Eight Treasure Porridge, Chicken Stewed with Mushrooms and Carrots, Mung Bean Porridge, Lotus Root and Pork Rib Soup
China trip · China travel
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Dishes
Eight Treasure PorridgeEight Treasure Porridge is a traditional Chinese porridge made by simmering glutinous rice, red beans, peanuts, oats, black rice, red dates, goji berries, and longan dried fruit together. Each ingredient is carefully selected and combined to ensure a rich texture and maximize nutritional value. During the slow cooking process, the aromas of all ingredients blend harmoniously, creating the unique, rich flavor that defines Eight Treasure Porridge.
Chicken Stewed with Mushrooms and CarrotsA traditional Northeast Chinese dish made by slow-cooking chicken, dried mushrooms, and carrots until tender and flavorful.
Mung Bean PorridgeMung bean porridge is a dish made primarily from mung beans and rice. The preparation is simple: soak the mung beans and rice beforehand, then boil them together in a pot with适量 water over low heat until the beans are soft and the rice becomes thick and sticky.
Lotus Root and Pork Rib SoupLotus root and spare rib soup is a nutritious dish, primarily made with lotus root and pork ribs. The preparation is simple: first, simmer the ribs until they are about 70-80% cooked, then add diced lotus root and slowly stew until both ingredients are tender and the broth is rich and flavorful.