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Jinhua Hakka Restaurant (Xinfax Street Store)

Cantonese cuisine · ⭐ 3.4

No. 41, Xinfajie, Kengzi Subdistrict (near Kangmin Outpatient Department)

Dishes

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  Three-Cup Duck Leg Rice with Soup

  Three-Cup Duck Leg Rice with Soup is a set meal combining a main dish and soup. Key ingredients include duck leg, rice, and vegetables or broth for the soup. The duck leg is braised using a method similar to the classic 'Three-Cup Chicken'—simmered with equal parts soy sauce, rice wine, and sesame oil (or adjusted regionally) until flavorful and tender. Rice is steamed separately. The soup is typically a clear broth, possibly made from duck or chicken bones, with vegetables like radish or corn. The braised duck leg is served over rice, accompanied by a bowl of clear soup.
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  Salted Vegetable Stir-fried Intestine

  A traditional Chinese dish made by stir-frying pork intestines with salted vegetables, resulting in a savory and aromatic flavor.
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  Hakka Tofu Stew

  客家豆腐煲 uses soft tofu as the main ingredient, combined with pork belly, mushrooms, and carrots. The tofu is first pan-fried until slightly golden, then simmered in a clay pot with meat and vegetables. Seasoned with soy sauce, salt, and spices, it's slowly cooked until flavorful.
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  Pork Rib Rice Noodles

  A Chinese dish made with pork ribs and rice noodles, simmered or stir-fried with savory seasonings for a rich, satisfying flavor.
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  Open-fire Soup

  A rich broth made by slow-cooking bones and meats over an open flame, known for its clear color and savory taste.
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  Stir-Fried Beef Rice Noodles

  Chao Niu He is a Chinese stir-fry dish made primarily with rice noodles and beef, accompanied by辅料 such as bean sprouts and green onions. The rice noodles are cut into segments and quickly stir-fried together with marinated beef slices, then seasoned with soy sauce and oyster sauce to allow the ingredients to blend fully, resulting in a smooth, tender, and refreshing texture.
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  Beef Shank Stew

  Beef brisket stew is a dish primarily made with beef brisket. The preparation typically involves slow-cooking the beef brisket together with spices and seasonings until the meat becomes tender and the broth becomes rich.
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  Pork Offal Soup with Rice Noodles

  A Cantonese dish featuring pork offal simmered in a savory broth with rice noodles, known for its rich flavor and tender ingredients.
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  Pork Offal Porridge

  A traditional Chinese porridge made with pork offal and rice, known for its rich flavor and nourishing properties.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Eggplant Stew

  A classic Chinese home-style dish made by stewing eggplants with minced meat and seasonings until tender and flavorful.
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  Sour Cabbage Beef

  Suancai Beef is a dish made primarily with beef and pickled cabbage. Thinly sliced or shredded beef is stir-fried or stewed with seasoned pickled cabbage, often enhanced with ginger and garlic. The cooking emphasizes the balance between the tangy flavor of the cabbage and the tenderness of the beef for a rich taste.
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  Braised Pork Rice

  Braised pork rice features tender pork simmered in a savory sauce and served over steamed rice.

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