As an emerging metropolis, Shenzhen has only a handful of private restaurants in the strict sense, of which high-end Cantonese cuisine and Teochew cuisine each account for half of the country. Named after the founder Li Ju, the name of the private restaurant of Pony Bao seems old-fashioned, but in fact reflects the cherishing and pride of the gold lacquer signboard. Known as the "King of Fish", Li Ju is one of the top ten celebrity chefs in Hong Kong, known for his fresh abalone, and has been awarded the Blue Ribbon Medal, the highest honor in French cuisine, and has long been well-known in the food industry in Shenzhen and Hong Kong. The famous Hong Kong gourmand Wei Ling was full of praise for Li Ju's fresh abalone, and called it the dried abalone of his first brother (Yang Guanyi), and Xu Zhi was the title of "King of Fresh Abalone".

From the Shenzhen Great White Shark many years ago, to the private cuisine of Pony Abalone in the Hotel Fontainebleau, and then to the self-established portal of the "Spring Cocoon" Shenzhen Bay Sports Center, Li Ju has accumulated a large number of loyal diners and followed them all the way. Among them, there are many celebrities such as Cai Lan, Jackie Chan, Xiao Jingteng, etc., and the store hangs their photos with Li Ju in a conspicuous place to show their high popularity. Of course, at present, Li Ju has faded out of the position of head chef, and only acquaintances and distinguished guests can invite him out of the mountain and take charge of the chef himself; Now the head chef of Ju Bao is served by Li Ju's apprentice Kong Qingsheng, who has also won the titles of "Gold Medal Chef of Cantonese Cuisine" and "Platinum Executive Chef" issued by the China Hotel Association.

Located on the first floor on the north side of Shenzhen Bay Stadium, the style of Pony Bao is simple and elegant, and the elements of Chinese and Western elements are magnificent, but also stylish. The lobby, private rooms, teppanyaki and other areas are neatly and orderly divided, maintaining visual coherence and smoothness while maintaining privacy with each other. The metal on the partitions and walls complement the heavy Chinese style on the tables and chairs, balancing luxury and comfort just right. In terms of environment alone, it is indeed the leader of private restaurants in Shenzhen.

When it comes to the signature dish of Poma Abalone, I have to mention the "private Poma Abalone". Su Shi's fresh abalone is light and tasteless, with only a smooth taste. However, the chef slowly stewed the original soup, and the aroma of the thick soup penetrated deep into the abalone meat, "hanging" the umami of the abalone, and even the more you chewed, the more you felt the infinite flavor. The abalone juice of the private dish of Ju Abalone uses four ingredients: old hen, large pork ribs, pork belly and Jinhua ham, layered up, adding rock sugar, oyster sauce, Huadiao wine, and finally cooking with abalone in a large vat. The South African green-edged abalone is delicious and chewy, and after 8 to 9 hours of boiling, the meat is soft and mellow. Drizzle the soup before serving, and it is delicious enough without extra seasoning. "Delicious, smooth, refreshing and springy" is the best summary of the private horse abalone.

The shark fin of the abalone is also famous, and there are many kinds of tiger wings in the rice soup, gall wings in the original cup, and dried fish wings in the conpoy, and its crane needle (braised shark fin with goose paws) is said to be Jackie Chan's favorite, and it is a must order every time you go to the store. In addition to expensive dishes such as abalone and cucumber wings, Koma Abalone has also launched a number of exclusive and original home-cooked dishes, from "vinegar-soaked peanuts" as a side dish to home-cooked dishes such as "Chicken with Wa Po Sauce" and "Fried Potatoes with Rolling Stone Shiso". Some of the dishes in the restaurant are in the form of "stir-fried on the spot", where customers can see the ingredients and the whole cooking process, satisfying Cantonese people who pay attention to stir-frying dishes with "wok qi". In fact, although Koma abalone is dominated by Cantonese cuisine, it has a wide range of dishes, including many Sichuan-Hunan dishes, as well as Japanese cuisine and teppanyaki.

The service of Ju Bao is very good, the waiter to the manager are well trained, I have seen the big scene, and I can always maintain a humble and not arrogant attitude in the face of guests. It's worth mentioning that Koma Abalone also has morning tea, so if you're temporarily shy away from a high-priced meal, you might as well stop by the store and enjoy an equally excellent Cantonese morning tea (the price is also higher than the industry level, and of course it's very affordable compared to the main meal), which is also very enjoyable.