They say that Shenzhen doesn't really have much of a local cuisine, although I suppose that this small chain counts. It was started by a gentleman from a nearby oyster farming region, and that's what the restaurant specializes in. The varieties we had included not just those firm pan-fried ones above, but also ones done with garlic and enoki mushrooms in a clay pot. Perhaps the most interesting one was the use of half of a passion fruit as a shell; a grilled oyster was placed into the pulp, and the entire assembly was held in place with a slice of bitter gourd. It sounded weird, but it worked. It was nice to get some scorched rice at the end of the meal too.
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