Ke-Yu Guangdong Cantonese Cuisine (Beijing First Store)
Cantonese cuisine · ⭐ 4.4
Xidan Doyuecheng Shopping Mall, 7th Floor, Unit 7F-02, Ke Yu Restaurant, No. 131 Xidan North Street
Dragon Mate tips
If you are traveling in China to visit Beijing, this restaurant is worth a stop for great food. This restaurant is located at Xidan Doyuecheng Shopping Mall, 7th Floor, Unit 7F-02, Ke Yu Restaurant, No. 131 Xidan North Street. 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, Three-Cup Duck, 客家蛋角煲.
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: Beijing
- Category: Cantonese cuisine
- Rating: 4.4
- Address: Xidan Doyuecheng Shopping Mall, 7th Floor, Unit 7F-02, Ke Yu Restaurant, No. 131 Xidan North Street
- Popular dishes: Traditional Hand-Torn Salt-Baked Chicken, Three-Cup Duck, 客家蛋角煲, Hakka Stuffed Tofu, Hakka Green Rice Balls
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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.
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 Green Rice BallsHakka green rice balls are made with mugwort juice and glutinous rice flour, filled with sweet red bean paste or savory fillings like salted egg yolk, steamed to a soft, fragrant texture.
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.
Guangdong Stir-Fried Bok ChoyGuangdong stir-fried bok choy is a Cantonese dish featuring fresh bok choy, quickly stir-fried in hot oil and seasoned with salt to retain its crisp texture and vibrant green color.
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.
Full Cup of BayberryFresh hawthorn berries are washed, pitted, and sweetened with rock sugar or honey. They are then cooked with water, strained, poured into a cup, and served with ice. Some versions add lemon slices or mint leaves for extra flavor.
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'.
Stir-fried Beef with Bitter MelonSour gourd stir-fried with beef is a dish featuring bitter melon and beef as main ingredients. Sliced bitter melon is blanched and stir-fried quickly with marinated beef slices over high heat, allowing the beef to absorb the melon's fragrance while keeping its tenderness and the melon's crispness. Garlic and ginger are typically added for flavor, locking in the natural taste through high-heat cooking.
Green rice ballGreen rice balls are made by mixing艾草汁 or浆麦草汁 with glutinous rice flour to form the skin, filled with red bean paste, salted egg yolk, or meat floss, then steamed.