Xinhai Cuisine (Shijing Branch)
鱼鲜 · ⭐ 4.0
No. 2 Dongzong Road, Pingshan
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 No. 2 Dongzong Road, Pingshan. It is a 鱼鲜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Salted Fish and Eggplant Stew, Hakka Stewed Tofu, Mao Crab.
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: 鱼鲜
- Rating: 4.0
- Address: No. 2 Dongzong Road, Pingshan
- Popular dishes: Salted Fish and Eggplant Stew, Hakka Stewed Tofu, Mao Crab, Sea Urchin Fried Rice, Mantis Shrimp Stir-fry
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Dishes
Salted Fish and Eggplant Stew咸鱼茄子煲 is a home-style dish primarily made with salted fish and eggplant. The salted fish is first pan-fried until fragrant, then combined with eggplant in a clay pot and slowly stewed with seasonings until the eggplant becomes tender and soft, perfectly blending the savory aroma of the salted fish with the silky texture of the eggplant.
Hakka Stewed TofuA traditional Hakka dish made by stewing soft tofu with pork belly, mushrooms, and scallions in a savory sauce until tender and flavorful.
Mao CrabHair crab is a dish primarily made with live hair crabs, typically steamed or boiled after cleaning, and may include ginger and scallions for flavor while preserving its natural taste.
Sea Urchin Fried RiceSea urchin fried rice is made with rice, fresh sea urchin, eggs, and green onions. First, stir-fry the rice, then add sea urchin and eggs, and finally season and mix well.
Mantis Shrimp Stir-fryA Cantonese dish made by stir-frying fresh mantis shrimp with garlic, chili, and other seasonings, resulting in a savory and slightly spicy flavor.
Stir-fried Fish MawA dish made by quickly stir-frying fish maw with vegetables, resulting in a crisp and savory flavor.
White-Cut ChickenWhite-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
Salt-Baked CrabA Cantonese dish featuring fresh crabs cooked in salt and spices, resulting in tender, flavorful meat with a savory aroma.
Steamed Scallops with Rice NoodlesCleaned scallops are placed on a plate, topped with rehydrated vermicelli noodles, steamed until cooked through, then drizzled with a prepared sauce and garnished with chopped green onions and cilantro. The main ingredients are fresh scallops and vermicelli noodles.
Steamed Blower with Soy SauceA Cantonese dish featuring tender blowfish cooked in soy sauce, garlic, and ginger for a savory, aromatic flavor.