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Hengxin Hakka King (Huatai Store)

Cantonese cuisine · ⭐ 4.2

Cuìyuán Building, No. 23 Xianlie South Road, Ground Floor

Dishes

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  Dongjiang Clamp Fish

  Dongjiang Clamp Fish is a traditional Cantonese dish originating from the Dongjiang River basin in Guangdong. It primarily uses fresh clamp fish (a type of freshwater fish with tender meat), accompanied by basic seasonings such as ginger slices, scallion sections, and garlic cloves. During preparation, the cleaned fish is briefly marinated with salt and cooking wine, then cooked together with the seasonings in a pot with an appropriate amount of water or broth, simmered or steamed over medium-low heat. The finished dish features tender fish meat and a light broth, highlighting the natural flavor of the fish.
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  Pork Soup with Mulberry Leaves

  A nourishing soup made with pork and fresh mulberry leaves, slowly simmered to bring out the tender meat and delicate leaf flavor, known for clearing heat and soothing the lungs.
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  Hakka Salted Chicken

  Hakka Salted Chicken is a traditional Hakka dish made by marinating chicken in salt and spices, then air-dried or boiled. It has a savory, salty flavor and tender texture.
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  Hakka Pork Soup

  A traditional Hakka dish made with local pork, ginger, and goji berries, slowly simmered to create a clear, savory broth with tender meat.
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  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。
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  Signature Hand-Torn Salt-Baked Chicken

  Signature shredded salt-baked chicken made from whole chicken, marinated and slow-cooked in salt. The meat becomes tender and flavorful, best enjoyed by hand-tearing into strips.
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  Shagiang Pork Trotters

  A Cantonese dish featuring pork trotters slow-cooked with sand ginger and spices, resulting in tender, flavorful meat.
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  Shenjing Roast Goose Supreme

  Deep Well Roast Goose Emperor is made primarily from premium goose meat, processed through marinating, inflating, and hanging-roasting techniques. The goose skin turns golden red after high-temperature roasting, with a crispy exterior and tender, juicy meat, offering a unique flavor.
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  Pan-Fried Tofu

  Pan-fried tofu is a traditional dish with tofu as its main ingredient. The tofu is sliced and pan-fried in oil until both sides are golden brown, resulting in a crispy exterior and tender interior. To enhance the flavor, you can add chopped green onions and minced ginger during cooking—simple yet delicious.
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  Stewed Boneless Fish in Clay Pot

  A dish made by stewing boneless fish with ginger, scallions, and garlic in a clay pot, resulting in tender, flavorful fish and rich broth.
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  Braised Whole Pig with Flower Mushrooms

  A traditional Chinese dish featuring a whole pig braised with flower mushrooms, resulting in tender meat and rich, savory broth.
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  Egg Horn Pot

  A dish made with eggs shaped into horns, combined with ingredients like shrimp and ham, then slowly stewed in a pot for rich flavor.
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  Stir-Fried Green Beans with Eggplant Strips

  A classic home-style vegetarian dish made by stir-frying green beans and eggplant strips, seasoned with garlic, salt, and a touch of soy sauce for a fresh and savory flavor.

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