Ke Yu Hakka Cuisine (You Tu Bang Olympic Park Branch)
Cantonese cuisine · ⭐ 4.5
Shop D107, 1st Floor, YouTuBang Mall, No. 12 Aoti South Road
Dragon Mate tips
If you are traveling in China to visit Guangzhou, this restaurant is worth a stop for great food. This restaurant is located at Shop D107, 1st Floor, YouTuBang Mall, No. 12 Aoti South Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Traditional Hand-Torn Salt-Baked Chicken, Hakka Trio Delight, Three-Cup Duck.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Guangzhou
- Category: Cantonese cuisine
- Rating: 4.5
- Address: Shop D107, 1st Floor, YouTuBang Mall, No. 12 Aoti South Road
- Popular dishes: Traditional Hand-Torn Salt-Baked Chicken, Hakka Trio Delight, Three-Cup Duck, Hakka Salted Chicken, Hakka Stuffed Tofu
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Dishes
Traditional Hand-Torn Salt-Baked ChickenAncient method hand-teared salt-baked chicken is a traditional Chinese dish made with whole chicken and salt-baking seasoning. The chicken is marinated, then steamed or simmered until tender, finally torn by hand into strips. It preserves the chicken's natural flavor, with firm texture and rich aroma.
Hakka Trio Delight客家三宝 is a traditional Hakka dish featuring pork, tofu, and radish. Pork is usually fatty pork belly, tofu is firm tofu, and radish is white radish. First blanch the pork, then simmer with tofu and radish, adding soy sauce and salt. Slow-cook until flavors blend and broth thickens.
Three-Cup Duck客家三杯鸭是一道以鸭肉为主料的菜肴，主要食材包括鸭子、米酒、酱油和香油。制作时将鸭肉切块后煸炒至出油，加入米酒、酱油和香油，再放入蒜瓣、姜片、九层塔等调料同煮，使鸭肉充分吸收调味汁的味道。
Hakka Salted ChickenA traditional Hakka dish made by marinating whole chicken in salt, soy sauce, and spices, then steamed to perfection for a savory, aromatic flavor.
Hakka Stuffed Tofu客家酿豆腐是一道传统菜肴，主要食材为豆腐和猪肉。制作方法是将猪肉剁成肉馅，填入豆腐块中，然后进行煎或蒸制，直至肉馅和豆腐熟透。
Hakka-style Pork SoupKe Yu local pork soup features fresh native pork, ginger, goji berries, and more, slowly simmered in a clay pot. Pork from fresh bones and belly is blanched to remove odor, then stewed for hours until tender with clear broth.
Cantonese Salt-Baked ChickenA traditional Cantonese dish made by marinating chicken in salt and spices, then steamed in a sealed container to preserve flavor and tenderness.
Lao NanKunshan Tofu SkinA refreshing dish made with NanKunshan tofu skin, tossed in a savory dressing with garlic, chili, and herbs.
Stir-Fried Fresh Mushrooms with Organic Camellia OilFresh mushrooms stir-fried quickly with organic camellia oil. Highlights the natural flavor of mushrooms, tender texture, and fresh, subtle aroma without additional seasoning.
Stir-Fried Country Mustard GreensA simple and fresh dish made by quickly stir-frying fresh mustard greens with garlic and ginger, resulting in a crisp and light-tasting vegetable side.
Cantonese腊味 Baozi Rice PotOld Guangdong腊味煲仔饭 features fragrant rice topped with cured sausages and meats, steamed in a clay pot with greens. The rice absorbs the rich flavors and oils, forming a crispy bottom layer called 'guoba'.
Crispy Pork with Water Chestnuts in Sweet and Sour SauceA classic Cantonese dish featuring crispy fried pork tenderloin with water chestnuts, served in a sweet and sour sauce.
Chicken Soup with Bitter Mustard GreensA savory soup made with chicken and bitter mustard greens, offering a light yet flavorful dish.