Cantonese cuisine originated in 2008 and has 4 branches in Shenzhen, as well as a high-end restaurant, Tiangong Restaurant. With a good reputation and excellent strength, Cantonese cuisine has survived the fierce competition in Shenzhen and has maintained a stable level for 10 years.
The menu of Cantonese cuisine is extremely rich, and everything is remarkable. Seafood is indispensable on the Cantonese table, and there are many seafood options here, such as pan-fried prince lobster steak in XO sauce, Fulu East star grouper, Australian abalone across the bridge, boiled red crab with cold melon and silver raw, and charred geoduck steak. In addition to large portions of meat such as fried Australian steak in Rihe sauce and black gold cross-bridge general chops, poultry such as white-cut Zhanjiang chicken, hot Kunming suckling duck, and nostalgic Hakka salted goose are also very delicious. Not to mention the staple food, regal fried rice, lobster meat bamboo tube soaked hand ramen, raw lobster meat soaked chaise rice are all full stomach choices.
Cantonese people emphasize not eating from time to time, and restaurants will also launch seasonal dishes according to the solar terms, such as Shaxi rice duck, Yangcheng Lake soft-shelled turtle, home-roasted wild yellow croaker, matsutake race concubine, braised abalone wings with raw crab roe, etc., which are delicious and will have to wait for the next year if you miss it. Every winter, the stewed pot of Cantonese cuisine is the main feature. The price of the four edible stewed pots and shabu-shabu varies from more than 200 to more than 400 yuan, and the main ingredients of the shabu-shabu can be bighead carp head shabu-shabu, coconut Zhanjiang chicken shabu-shabu, fresh maca go-wha chicken soft-shelled turtle shabu-shabu, and the stewed pot has the ancient method of Dongshan goat stewed pot, braised Yangcheng Lake soft-shelled turtle stewed pot, etc. If you order the bottom of the pot, you can also choose 6 side dishes for free.
Cantonese cuisine also launches morning tea snacks, and there is often a 6.8% discount. Steamed snacks include bamboo shoots and shrimp dumplings, Cordyceps fried-fried buns, Milk King Mara rolls, etc., side dishes such as ice-roasted three-layer meat, brine goose wings, Wangfu signature fried rice, etc., not to mention the pastries, Shanxi jujube cake, Wangfu cashew nut crisp, Thai durian corner enough to envelop the dessert stomach of diners.
Shenzhen's four Cantonese restaurants are all located in prime locations, with a large flow of customers, and each one is full of diners. The décor is bright and airy, and the distance between the tables and chairs is spacious enough that chatting will not disturb the next door. The service is very active, 1/3 of the tea will be added on the initiative, keep the table clean during the meal, the manager will hand over the business card after the meal, ask the diners about their satisfaction with the meal, 10% of the service charge is more reasonable, and the Dameisha store needs to add 15% of the service charge. At the same time, the private room is more popular, and the stewed pot shabu-shabu needs to be booked one day in advance.
