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Shi Yu Xin Zhong Cai (Shenzhen Jie Dian)

特色菜 · ⭐ 4.9

No. 935 Shenzen Street

Dishes

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  Three-Year Braised Goose

  A three-year-old goose braised in a rich blend of spices and secret sauce for hours until tender and deeply flavorful.
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  Steamed Bamboo Shell Fish with Dried Scallop Sauce

  Made from bamboo shell fish and steamed with dried scallop sauce. The fish meat is tender, with rich sauce flavor and a complex taste.
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  Yang Chih Tsu

  Yang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
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  Bok Choy Stir-Fried with White Mushrooms

  Bok choy stir-fried with white mushrooms, seasoned with scallions and ginger. Crisp and tender texture, light broth. Main ingredients: bok choy and white mushrooms; preparation method: quick stir-frying.
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  TaiZhou Tofu Soup

  Nongtang Taizhou Tofu is a dish made with soft tofu cooked in broth or water, often with ham, shrimp, and mushrooms. Slow-cooked to absorb the rich flavors, resulting in a savory soup and tender tofu.
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  Creamy Tofu Soup

  Silken tofu soup is made by gently cooking soft tofu in broth or water, often with ham, shrimp, and mushrooms. Slow simmering allows the tofu to absorb the rich flavors while keeping the seasoning minimal to highlight the natural taste of the ingredients.
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  Glass-braised Pigeon

  Glass-braised squab is a dish featuring young pigeons as the main ingredient, characterized by its crispy skin and tender meat. During preparation, the squabs are marinated and then coated entirely with a special glass paste before being deep-fried until the skin turns golden and crunchy while the inner meat remains juicy and tender.
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  Braised Pork Knuckle with Abalone

  A Chinese dish featuring pork knuckle and abalone braised together, resulting in tender meat and rich, savory flavors.
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  Imperial Buddha Jumps Over the Wall

  Zhi Zun Fo Tiao Qiang is a premium soup made by slow-cooking various precious ingredients such as abalone, sea cucumber, shark fin, fish maw, scallop, chicken, duck, pig trotters, and ham. Ingredients are layered in a clay pot with broth and seasonings, then simmered for hours to blend flavors.
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  Vietnamese Beef Cubes

  Vietnamese beef cubes is a dish primarily made with beef, where the meat is cut into small pieces and marinated with soy sauce, fish sauce, garlic, ginger slices, and other seasonings before being stir-fried or pan-seared. It is typically cooked together with vegetables such as onions, green peppers, and red peppers, resulting in a tender texture and rich flavor.
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  Steamed Whitebait with Rice Wine

  A dish of fresh whitebait steamed with rice wine, resulting in tender fish and a fragrant, savory flavor.
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  Sour Radish Stewed Boston Lobster

  A fusion dish featuring fresh Boston lobster simmered with sour radish, creating a rich and tangy flavor profile.
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  Black Barbecue Pork

  Black Barbecue Pork is made from premium pork belly marinated in a secret sauce and slow-roasted to perfection, resulting in a glossy, tender, and sweet-savory dish.

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