Shenzhen: One City, One Color
Shenzhen’s color is tech blue — a young immigrant city without century-old establishments, but with flavors from all corners. Hunan cuisine, Sichuan cuisine, Chaoshan cuisine, and Hakka cuisine collide and blend in this city.
Iconic Street Eats
Guangming Roast Pigeon
Red-braised pigeon from Guangming Farm: crispy skin, tender meat, bursting with juices. Select pigeons around 28 days old, first marinated in spiced broth, then deep-fried. Eat it hot, torn apart by hand for the best experience. “If you haven’t had Guangming pigeon, you haven’t really been to Shenzhen.”
Shajing Oysters
Shajing has a thousand-year history of oyster farming. Fresh oysters steamed, baked with garlic, made into oyster omelettes, or simmered into congee — every preparation is drop-dead delicious. November through March is peak oyster season.
Recommended Spots
| Name | Address | Signature Dish |
|---|---|---|
| Guangming Guesthouse | Guangming New District | Red-Braised Pigeon |
| Shajing Oyster Village | Shajing, Bao’an District | Oyster Feast |
| Chaoxiang Sihai | Futian | Chaoshan Braised Platter |