Dalin Yuan is to Chaocai, just like diamonds are to jewelry, and is a well-deserved palace-level originator in modern Chaocai. Its founder, Lin Nature, has an almost legendary resume, and when the national football team competed in the World Cup in 2002, Lin Nature, was the chef of the national team; He is known as the "father of modern Chaocai", has been the chairman of the Shantou Gastronomy Society for a long time, and has held the titles of international celebrity chefs such as member of the French Gastronomy Association, International Master Culinary, International Outstanding Chef Le Cordon Bleu Award, and Chef of the International Gordon Cloth Food Association. The fine Chaozhou cuisine of the Dalinyuan family founded by him has also gained the popularity and praise of famous gourmets and celebrity chefs such as Cai Lan, Zhang Xinmin, and Yang Guanyi.

As early as more than a decade ago, Da Lin Yuan opened a branch in Shenzhen, becoming a famous gathering place for Hong Kong and Shenzhen politicians and businessmen, and was one of the only two restaurants in Shenzhen to make the list of China's 50 Best Restaurants in 2016 by Food & Wine. Shenzhen Dalin Garden has been in charge of Lin Nature's apprentice Li Qiang for many years, and after Master Lin Tianyuan passed away in 2017, Li Qiang officially took over his mantle and became the manager of Shenzhen Dalin Garden. Chef Li Qiang usually takes care of the restaurant on weekdays, often doing it himself, and even goes to the market from time to time to select high-quality ingredients, and the blessing of the celebrity chef's halo naturally adds a lot to the restaurant.

Shenzhen Dalin Yuan is located in the villa community Yijing Garden in Luohu, which is a villa reconstructed, with no hall, no street, no guidance outside the store, and its reputation depends on the word of mouth of diners. Even so, the 17 private rooms in Dalin Court are often full, and many regular customers come to cheer on weekdays and weekends. Diners who want to dine at Dalin Yuan generally need to make a reservation 1~2 days in advance, if it is a formal banquet, they can put forward their budget and preference requirements at the time of booking, and the restaurant will arrange the menu according to the quotation. If you order directly from the restaurant, you should note that there is no fixed menu in Dalin Yuan, and the restaurant team will purchase fresh ingredients every day, so the status and volume of ingredients will vary from day to day, and diners can generally order according to the restaurant's fresh ingredients and preferred cooking method of the day.

Chaocai is good at cooking expensive main dishes such as abalone and cucumber winged swallow, but in Dalin Yuan, the white boiled snail is the most popular brand, and the precious such as abalone and cucumber winged belly has to become the foil of the conch. The snail is the top ingredient in Chaozhou cuisine, with Chaoshan Nanao and Raoping Hong Kong snail as the best, with thick meat and thin shell, and tender meat. Dalin Yuan cooks snails mostly with blaring techniques, more than a pound of large snails, discarding the snail head and the harder part of the corner, the usable snail meat is only two or three taels; Following the horizontal hobbing knife method of Master Lin Nature, the whole snail meat is changed into two or three thick slices that are connected, and then boiled in the soup with chicken fat, the strong fragrance of the soup locks its umami, and the heat of chicken fat forges its taste; Serve on a shallow plate after simmering, dip it in yellow mustard, Indonesian shrimp paste or horseradish soy sauce when eating, the meat slices are fat, crispy and smooth, and the taste is similar to that of high-quality dried abalone. Diners who order a conch will have an extra snail, and Dalin Yuan will use the snail head into the soup to present diners with a snail stewed olive, which is also a very classic Chaoshan soup cup.

In addition to the main dish, the crab meat and swallow are also quite distinctive. As the name suggests, crab meat is boiled with bird's nest in soup, the soup is fresh and thick, the crab meat is large and plump, and the salty bird's nest has a unique flavor and a delicate and smooth taste. The soup is also served with a little celery, and the crispy green crisp of the celery dilutes the mellow taste of the crab meat in the soup, making the whole crab meat more flexible. Other main dishes such as baked abalone, shark fin cup, fish maw soup and other main dishes in Dalin Yuan are of a decent standard, with heavy production and solid foundation.

Among the main dishes, Dalin Yuan's baked crab with bean sauce is famous all over the world, which can be regarded as the golden sign of Dalin Yuan. This dish is the handwriting left by Master Lin Nature, which is baked with garlic in large blue crab bean sauce, and it is full of strong garlic fragrance as soon as it is served. The crab claws are large and meaty, the crab meat is full and thick, the garlic is fragrant and soft, the umami of the crab meat, the fragrance of the bean sauce and the fragrance of the garlic are one, the taste is strong and colorful but fresh and sweet, the taste is transparent and fragrant, and the balance is appropriate. The so-called "raw pickle" is a common seafood treatment method in Chaozhou cuisine, using soy sauce, chili, garlic, coriander and other marinades to soak the seafood and eat it directly, this way of eating is often unforgettable for first-time tasters and is nicknamed "poison". Dalinyuan's raw pickled shrimp and crab are all thick and fattening, and the raw pickling method also reflects the original taste of seafood to the extreme, which tastes sweet, salty and fragrant, without any fishy and wild atmosphere, and the taste is sweet and smooth.

The sizzling nine-belly fish also tastes amazing. Nine-belly fish is a kind of shallow sea fish with extremely soft flesh, soft body and tender bones, so it is also known as "tofu fish". The classic practice of the nine-belly fish is boiled in soup, soaked in oil, steamed, etc., but the iron plate practice of Dalin Yuan is quite rare, the nine-belly fish is cut into pieces, the iron plate is fried until golden, the outside is crispy and the inside is tender, the meat is milky, smeared with fish sauce, sprinkled with pepper, and it is not greasy to eat more, and it is addictive. Frozen foie gras is also a high-quality side dish, developed and tested by chef Li Qiang for 8 months, with a smooth entrance, delicate taste, no sense of meridians, cool and no peculiar smell. The more Chaoshan flavor of the marinated foie gras, the liver is glutinous, slightly mixed tendons, although not as plump and fat as the French foie gras, but with the marinated flavor and fresh fragrance, the charm is unique. Classic trendy dishes such as bitter gourd pot, freshly fried thin shell, boiled pickles with pork intestines, miscellaneous fish in soup, pomfret in soup, bitter piercing meatballs, taro paste and ginkgo seeds, etc., are all remarkable.

In terms of dining environment, Dalin Yuan has no advantages. Although it is located in the villa area, the façade is extremely simple, after entering the community, enter along the interval path, and the three words "Dalin Yuan" are written on the veranda of the white fence and white house, which is where the restaurant is located. The interior decoration is also bleak, and the furnishings and hardware of the private room and even the toilet are very simple and old. The waiter has a good attitude, changes the dish and pours water in a timely manner, is diligent and quick, and basically responds to requests. For diners who come by car, the restaurant will guide the vehicle to park on the side of the road in the community, so there is no need to worry about parking spaces. Such a dozen private rooms are always full of businessmen and dignitaries, which is also a wonder; However, the production of Shenzhen Dalinyuan is indeed famous, and if you want to taste the flavor of Chaocai in Shenzhen, Dalinyuan can be the first choice.