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Ke Wei Yuan Restaurant

Cantonese cuisine · ⭐ 3.8

1st Floor, Building 1, Jindengbao Factory, No. 31, Heping Road

Dishes

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  Cold-mixed black fungus

  Cold-mixed black fungus is a refreshing cold dish, primarily made with black木耳 (wood ear mushrooms), and seasoned with ingredients such as minced garlic and cilantro. The preparation involves washing the soaked black fungus thoroughly, then mixing it with seasonings like soy sauce, vinegar, and chili oil, along with the配料, to create a well-blended dish.
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  Hakka Pork Soup

  A traditional Hakka dish featuring pork simmered with ginger and scallions to create a clear, savory broth with tender meat.
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  Signature Crystal Chicken

  Signature Crystal Chicken uses tender chicken as the main ingredient, carefully marinated and steamed to perfection, resulting in juicy and tender meat. Its特色 lies in preserving the original flavor of the chicken, with a translucent skin and delicate, smooth texture.
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  Signature Scallion Oil Roast Chicken

  A premium roast chicken dish seasoned with a special scallion oil, offering tender meat and rich aroma.
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  Steamed Grouper

  Steamed grouper is a dish made with fresh grouper, seasoned with ginger slices and green onions, and steamed to preserve its natural flavor.
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  Stone-ground Hakka Tofu

  Stone-ground Hakka tofu, made from traditionally hand-ground soft tofu, is paired with精选 minced meat and seasonal vegetables, then steamed to perfection. The tofu has a delicate texture, and the savory meat flavor blends harmoniously with the fresh vegetables, creating a unique Hakka taste.
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  Scallion Oil Roasted Male Chicken Regular

  Selected premium rooster chicken marinated with scallion oil and slowly roasted, resulting in golden crispy skin and tender juicy meat. Main ingredients: rooster chicken, scallion oil; preparation method: marination followed by roasting.
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  Steamed Pork Ribs with Fermented Black Beans

  Steamed spare ribs with fermented black beans is a dish made by steaming pork ribs with a sauce of fermented black beans and other seasonings. The ribs are tender and juicy, infused with the rich aroma of the fermented black beans, offering a complex flavor and nutritious taste.
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  Chongqing Maoxuewang

  Chongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
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  黑椒牛肋骨

  黑椒牛肋骨以牛肋骨为主料，搭配黑胡椒、洋葱、大蒜等调味料腌制后煎烤或炖煮而成。牛肋骨富含胶质，口感软嫩，黑胡椒带来辛香风味，整体味道浓郁。

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