Keyu Hakka Cuisine (Zhuoyuehui Branch)
Cantonese cuisine · ⭐ 4.3
Shop L4-26, 4th Floor, Zhuoyue Hui Shopping Center, at the intersection of Zhongkang Road and Meilin Road
Dragon Mate tips
If you are traveling in China to visit Shenzhen, this restaurant is worth a stop for great food. This restaurant is located at Shop L4-26, 4th Floor, Zhuoyue Hui Shopping Center, at the intersection of Zhongkang Road and Meilin Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Bitter Melon with Beef Stir-fry, Whole Ancient-Style Hand-Torn Salt-Baked Chicken, Traditional Hand-Torn Salt-Baked Chicken.
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: Shenzhen
- Category: Cantonese cuisine
- Rating: 4.3
- Address: Shop L4-26, 4th Floor, Zhuoyue Hui Shopping Center, at the intersection of Zhongkang Road and Meilin Road
- Popular dishes: Bitter Melon with Beef Stir-fry, Whole Ancient-Style Hand-Torn Salt-Baked Chicken, Traditional Hand-Torn Salt-Baked Chicken, Three-Cup Duck, 客家煎酿豆腐
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Dishes
Bitter Melon with Beef Stir-fryA Cantonese dish featuring bitter melon and beef stir-fried quickly over high heat, resulting in tender beef and crisp melon with savory soy-based seasoning.
Whole Ancient-Style Hand-Torn Salt-Baked ChickenA whole chicken prepared using traditional salt-baking method, resulting in tender and flavorful meat with a savory aroma.
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.
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。
客家煎酿豆腐客家煎酿豆腐 is made by hollowing out tofu and filling it with a mixture of minced pork, dried shrimp, scallions, and ginger, then pan-frying until golden brown and simmering in a seasoned sauce until flavorful. Main ingredients are tofu and meat filling.
客家蛋角煲客家蛋角煲 features thin egg sheets rolled into角 shapes, filled with minced pork, mushrooms, and carrots, then stewed in a clay pot to absorb the broth's flavor. Cooking requires precise heat control to keep the egg rolls tender and intact.
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.
Stir-Fried Bok ChoyStir-fried bok choy is a Chinese dish made with fresh bok choy, quickly stir-fried to retain its crisp texture and vibrant green color. Washed bok choy is blanched or directly stir-fried with garlic slices.
Old Jar Sichuan-Style Acidic Fish SlicesFresh perch slices cooked with traditional old jar pickled vegetables in a spicy and sour sauce, a classic Sichuan dish.
Old Ginger Steamed Sea BassFresh sea bass is steamed with aged ginger slices. The fish meat is tender and juicy, with a rich ginger aroma and a clean, natural flavor.
Chicken Soup with Bitter Mustard GreensA savory soup made with chicken and bitter mustard greens, offering a light yet flavorful dish.