Special food in Shenzhen:

Brine Pig Hand Emperor

This dish is generally served in restaurants in Shenzhen, but only Chunmanyuan has managed to keep its glue well. After soaking in brine, it tastes smooth, oily but not greasy, with both the smell of brine and the taste of medicinal materials.

plucking the wings of raw braised dragon wings

Take 1 Jin of meat with about 1 cm tail of dragon wings, add winter bamboo shoots, yuba, wax gourd and other materials to braise in soy sauce for 3 minutes, and put the whole dish on the plate to get the good impression of "smooth sailing across the sea". When eating, the skin and bones are separated, the skin is smooth and smooth, the gum sticks to the lips, and the fish is fragrant. Fish bones are washed and spliced together for decoration.

Braised pigeon

Pigeon skin is crispy, tender, smooth and juicy. Haojiang seafood restaurant pays great attention to the selection of materials, and only selects pigeons weighing more than one catty. Deep-fried after marinating with sauce, the heat is particularly well controlled, and it has been a local classic dish for 2 years.

Chaozhou-style braised goose liver

Choosing authentic black sand goose from Chaozhou is helpful for improving blood circulation and softening blood vessels, because the common liver is slightly hard and it is more lubricated than French goose liver. This restaurant pays attention to pot-stewed taste, and is specially made of Chaozhou brine. It is a green food.