Keyu Hakka Cuisine (Tianhe City, Beijing Road Store)
Cantonese cuisine · ⭐ 4.4
Tianhe City, 7th Floor, Shops A703–A705, No. 168 Beijing Lu (formerly Yangzhonghui Plaza)
Dragon Mate tips
If you are traveling in China to visit Guangzhou, this restaurant is worth a stop for great food. This restaurant is located at Tianhe City, 7th Floor, Shops A703–A705, No. 168 Beijing Lu (formerly Yangzhonghui Plaza). It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Traditional Hand-Torn Salt-Baked Chicken, Ancient Method Hand-Torn Salt-Baked Chicken (Half Chicken), Hakka Marinated Noodles.
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: Guangzhou
- Category: Cantonese cuisine
- Rating: 4.4
- Address: Tianhe City, 7th Floor, Shops A703–A705, No. 168 Beijing Lu (formerly Yangzhonghui Plaza)
- Popular dishes: Traditional Hand-Torn Salt-Baked Chicken, Ancient Method Hand-Torn Salt-Baked Chicken (Half Chicken), Hakka Marinated Noodles, Hakka Stuffed Tofu, Hakka Salted Chicken
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Dishes
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.
Ancient Method Hand-Torn Salt-Baked Chicken (Half Chicken)A half chicken prepared using traditional salt-baking method, resulting in tender and flavorful meat with a savory aroma.
Hakka Marinated NoodlesA Hakka-style noodle dish made by marinating alkaline noodles in a savory sauce of soy sauce, garlic, and oil, often served with egg and vegetables.
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 Salted ChickenA Hakka-style chicken dish marinated with soy sauce, rice wine, and spices, then steamed to perfection for a savory, tender flavor.
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.
Ke Yu Egg Roll PotA Hakka-style dish featuring egg rolls made with minced meat and mushrooms, steamed and simmered in a savory broth for a rich, comforting flavor.
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.
Crispy Pork KnuckleCrispy pork knuckles are made by blanching, marinating, then frying or roasting to achieve a crispy skin and tender meat. Seasonings like soy sauce, cooking wine, and ginger are used during marination for flavor, followed by high-heat cooking to create a fragrant crust and juicy interior.
Scallion Oil Braised Tofu SkinA savory dish made by braising tofu skin in scallion oil with aromatic ingredients, resulting in a rich and tender texture.
Chicken Soup with Bitter Mustard GreensA savory soup made with chicken and bitter mustard greens, offering a light yet flavorful dish.