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客味2021客家菜·商务宴请·生日宴(石岩塘头店)

Cantonese cuisine · ⭐ 4.7

No. B101, 2021196 Ke Wei, Ground Floor, Bao'an Small and Medium Enterprise Incubation Center, Tangtou Avenue

Dishes

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  Three-Cup Duck

  Three-cup duck is a Chinese dish made with duck meat, rice wine, soy sauce, and sesame oil. Duck is stir-fried with ginger, garlic, and scallions, then simmered slowly with the seasonings until flavorful.
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  Traditional Hand-Torn Salt-Baked Chicken

  Ancient 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.
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  Hakka Pork Soup

  A traditional Hakka dish made by slow-cooking fresh pork with ginger and goji berries, resulting in a clear, savory broth.
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  Hakka Braised Pork

  Hakka braised pork uses pork belly as the main ingredient, simmered slowly with rock sugar, soy sauce, cooking wine, and spices like star anise to achieve a glossy, tender dish.
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  Hakka Stuffed Bitter Melon

  A traditional Hakka dish featuring bitter melon stuffed with seasoned minced pork and vegetables, steamed to perfection for a balanced savory flavor.
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  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。
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  Hakka-style Stuffed Tofu

  Hakka-style stuffed tofu features soft tofu wrapped around a filling of minced pork, dried mushrooms, scallions, and ginger, then steamed. It has a fresh, savory, and slightly sweet flavor with a smooth, tender texture.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Hand-grabbed Lamb Ribs

  Hand-grabbed lamb ribs is a dish primarily made with lamb ribs, typically using fresh lamb rib or leg ribs. After marinating, the meat is roasted or stewed until fully cooked. The lamb has a firm texture and tender flavor, which can be eaten by hand, either with seasonings or dipping sauces.
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  Purple Gold Sauce Steamed Fish Head

  Fresh fish head steamed with a special purple gold sauce, resulting in tender and flavorful dish.
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  Homemade Stuffed Tofu

  A traditional Chinese dish made by stuffing hollowed tofu with seasoned meat or vegetarian filling and steaming until tender.
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  Scallion Oil Glazed Grouper

  A dish featuring fresh grouper fish glazed with hot scallion oil, served with aromatic herbs and seasonings.
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  Scallion Oil Drizzled Flower Bass

  A dish featuring fresh flower bass fish, seasoned with scallions and ginger, finished with hot scallion oil for a fragrant, savory flavor.
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  Steamed Dongjiang Clam Fish with Soy Sauce

  Dongjiang clam fish marinated in soy sauce and steamed, resulting in tender flesh with a rich, savory flavor.
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  Steamed Dongjiang Clam Fish with Drum Sauce

  Dongjiang clam fish cut into pieces, marinated with fermented black bean sauce, then steamed. The sauce is made from fermented black beans, ginger, garlic, and cooking wine, offering a rich, aromatic flavor that highlights the fish's natural taste.
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  Soy Sauce Emperor Black Pepper Giant Shrimp

  Large shrimp marinated in black pepper sauce and stir-fried, enhanced with fermented soy sauce, delivering a fresh, tender, and slightly spicy flavor with rich savory aroma.

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