客语客家菜(松山湖万象汇店)
Cantonese cuisine · ⭐ 4.7
Room 513, 5th Floor, Songshanhu MixC, Xincheng Road
Dragon Mate tips
If you are traveling in China to visit Dongguan, this restaurant is worth a stop for great food. This restaurant is located at Room 513, 5th Floor, Songshanhu MixC, Xincheng Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Country-style Stir-fried Bok Choy, Traditional Hand-Torn Salt-Baked Chicken, Three-Cup Duck.
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: Dongguan
- Category: Cantonese cuisine
- Rating: 4.7
- Address: Room 513, 5th Floor, Songshanhu MixC, Xincheng Road
- Popular dishes: Country-style Stir-fried Bok Choy, Traditional Hand-Torn Salt-Baked Chicken, Three-Cup Duck, 客家茄子煲, 客家蛋角煲
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Dishes
Country-style Stir-fried Bok ChoyA simple home-style dish made by quickly stir-frying fresh bok choy with garlic, resulting in a crisp and savory side vegetable.
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。
客家茄子煲客家茄子煲 is a traditional Hakka dish primarily made with eggplant. The eggplant is cut into pieces, deep-fried, then simmered with seasonings and a适量 of water until the eggplant becomes tender and fully absorbs the rich flavors of the broth.
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.
Mountain Spring Tofu PuddingA delicate tofu pudding made with pure mountain spring water and soybeans, known for its smooth texture and natural bean flavor.
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.
Torn ChickenShredded chicken is a traditional Chinese dish with chicken as the main ingredient. The chicken is first boiled until cooked, then torn by hand into strips. Finally, it is mixed with a specially prepared seasoning to allow the chicken to fully absorb the aroma of the调料.
Sakura Shrimp Stir-Fry with VermicelliA savory dish featuring fresh sakura shrimp and vermicelli noodles, stir-fried in a hot wok with garlic, ginger, and scallions for a fragrant, smoky 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'.
Pepper Stir-Fried Pork with Pickled RadishPepper Stir-Fried Pork with Pickled Radish is a Chinese home-style dish made with pork, green and red peppers, and pickled radish. The pork is stir-fried until browned, then combined with peppers and pickled radish for a savory, slightly spicy flavor.
Fresh Flower Pepper Scallion Oil BassFresh bass fillet stir-fried with flower pepper and scallion oil, delivering a fragrant, spicy-savory flavor.