Keman · Hakka Cuisine (Poly Shuicheng Store)
Cantonese cuisine · ⭐ 4.0
4th Floor, Poly Shuicheng, No. 20 Denghu East Road (Inside Baiweitang)
Dragon Mate tips
If you are traveling in China to visit Fo Shan, this restaurant is worth a stop for great food. This restaurant is located at 4th Floor, Poly Shuicheng, No. 20 Denghu East Road (Inside Baiweitang). It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Wanlu Lake One Pot Fresh, Country-style Pork Soup, Grandmother's Water Green Vegetable Steamed Rice.
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: Fo Shan
- Category: Cantonese cuisine
- Rating: 4.0
- Address: 4th Floor, Poly Shuicheng, No. 20 Denghu East Road (Inside Baiweitang)
- Popular dishes: Wanlu Lake One Pot Fresh, Country-style Pork Soup, Grandmother's Water Green Vegetable Steamed Rice, 客家煎酿豆腐, Hakka Pig Blood Stew
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Dishes
Wanlu Lake One Pot FreshA dish featuring premium aquatic products from Wanlu Lake, combined with seasonal vegetables and mushrooms, simmered into a clear, flavorful broth that highlights the natural taste of ingredients.
Country-style Pork SoupA hearty soup made with free-range pork and vegetables, slowly simmered for rich flavor and nutrition.
Grandmother's Water Green Vegetable Steamed RiceA traditional home-style dish made by steaming fresh water green vegetables with rice, often enhanced with pork or sausage for flavor.
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.
Hakka Pig Blood StewA traditional Hakka dish made with pig blood, tofu, pork, and mushrooms, slowly stewed to create a rich, smooth flavor.
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.
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.
Hand-Torn Dongjiang Salt-Baked ChickenA classic Cantonese dish featuring chicken marinated in salt and steamed, then torn by hand—deliciously tender with a savory, salty flavor.
Pounded Cucumber SaladA refreshing cold dish made by pounding fresh cucumbers and mixing with garlic, vinegar, salt, sugar, and sesame oil for a crisp, tangy flavor.
Stir-fried Shredded CabbageCabbage is quickly stir-fried with garlic slices and dried chilies, using cabbage as the main ingredient and seasonings. The dish is prepared by high-heat stir-frying to maintain the crisp and tender texture of the vegetables.
Raw-Soaked Heyuan Tofu SkinA dish made from Heyuan specialty tofu skin, soaked and mixed with seasonings like ginger, garlic, and scallions for a fresh, crisp texture and rich bean flavor.
Lychee Charcoal-Grilled GooseA Cantonese classic dish featuring goose marinated and charcoal-grilled to perfection, with a sweet and savory flavor from lychee fruit.
Pineapple Stir-Fried Pork RibsA Cantonese dish featuring pork ribs stir-fried with fresh pineapple, seasoned with soy sauce and sugar for a sweet and tangy flavor.
Garlic Stir-Fried Sweet Potato LeavesStir-fried sweet potato leaves with garlic, a dish made by blanching fresh leaves and sautéing them with minced garlic, seasoned lightly with oil and salt to preserve crispness.