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Keding Hakka Cuisine (Wuyuehua Plaza Store)

Cantonese cuisine · ⭐ 4.3

No. 68 Zhongshan Wulu, 3rd Floor, Unit 301, Mayflower Commercial Plaza

Dishes

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  Organic Mulberry Leaf Shoots in Superior Soup

  Fresh organic mulberry leaf shoots are gently simmered in premium broth, preserving their delicate flavor and nutritional value.
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  Dongjiang Hand-Torn Salt-Baked Chicken

  A traditional Cantonese dish made by steaming chicken in salt and spices, then tearing it by hand for a tender, savory flavor.
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  Stir-Fried Oyster Egg Pancake

  A Cantonese specialty made with fresh oysters, eggs, and starch, pan-fried and finished in a hot wok for a savory, tender dish.
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  Hakka Fried Stuffed Tofu

  Hakka Fried Stuffed Tofu is a traditional dish made by filling hollowed tofu with minced meat, then pan-fried until golden. It features a crispy exterior and tender, savory interior.
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  Hakka Preserved Vegetable Braised Pork

  A traditional Chinese dish featuring braised pork belly and preserved vegetables, known for its rich flavor and tender texture.
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  Hakka Steamed Chicken with Apricot Blossom

  A nourishing dish made by steaming apricot blossom chicken with goji berries and red dates, resulting in a clear broth and tender meat.
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  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.
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  Hakka Clay Pot Pork Soup

  A traditional Hakka dish featuring slow-cooked pork and vegetables in a clay pot, resulting in a rich, savory broth.
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  Hakka Secret Three-Cup Duck

  Hakka Secret Three-Cup Duck features duck meat braised in a blend of rice wine, soy sauce, and sesame oil, with ginger, garlic, and perilla leaves for rich flavor.
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  Hakka Coarse Salt Baked Chicken

  Hakka Coarse Salt Baked Chicken is a traditional Hakka dish. The main ingredients are a whole young chicken or Sanhuang chicken and a large amount of coarse sea salt. The chicken is cleaned, dried, wrapped in kitchen paper, and then buried in preheated coarse salt for baking. The coarse salt creates a sealed, hot environment that cooks the chicken evenly and locks in its natural juices. The finished chicken is tender, juicy, and has a subtle salty aroma. This dish highlights the original flavor of the ingredients and uses a simple, ancient cooking method, making it a representative example of salt-baking cuisine.
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  客家艾糍

  A traditional Hakka snack made from glutinous rice flour and mugwort juice, filled with red bean or sesame paste, steamed to a soft and fragrant texture.
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  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.
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  Secret-Recipe Three-Cup Duck

  A flavorful duck dish made with a secret blend of rice wine, soy sauce, and sesame oil, slow-cooked to perfection.
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  Stir-fried Iron Rod Huai Shan, Black Fungus and Okra

  Iron rod huai shan, black fungus, and okra stir-fried together for a fresh, crisp taste with balanced nutrition.

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