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Kezhi Shang Shifu

Cantonese cuisine · ⭐ 3.7

No. 162 Zhuzhuang, Xinzhou Avenue

Dishes

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  Hakka Pork Soup

  A traditional Hakka dish featuring pork simmered with ginger and scallions to create a clear, savory broth with tender meat.
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  Hakka Tofu

  客家豆腐 is a dish made with soft tofu and辅料 like minced pork, mushrooms, and carrots. The tofu is cubed, pan-fried until golden, then stewed with the seasoned meat and vegetables to absorb the rich flavors.
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  Signature Hakka Pork Soup

  A traditional Hakka pork soup made with fresh pork belly, ginger, goji berries, and red dates, slowly simmered for a rich, savory flavor.
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  Cabbage Pork Belly Vermicelli Stew

  A savory stew featuring cabbage, pork belly, and vermicelli noodles, simmered together for a rich, comforting flavor.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Braised Chicken

  Roast chicken is a traditional Chinese dish with chicken as the main ingredient. During preparation, the chicken is marinated and then roasted until the skin turns golden and crispy while the meat remains tender and juicy. The cooking process emphasizes precise control of heat to ensure the best texture and flavor of the chicken.
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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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  Glass Noodle Pot

  Fish ball stew features rice noodles as the main ingredient, combined with meat, seafood, or vegetables. All ingredients are cooked together in a clay pot, allowing the noodles to absorb the rich broth. Typically, the noodles are soaked first, then stir-fried with other ingredients until fully cooked.
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  Shrimp and Vermicelli Stew

  A savory stew made with shrimp, vermicelli noodles, and aromatic seasonings, simmered to perfection.
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  Soy Sauce Goose

  A traditional Cantonese dish made by slow-cooking goose in soy sauce, resulting in tender meat and rich flavor.
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  Sour Cabbage Crispy Tilapia

  Fresh tilapia is stir-fried with sour cabbage, resulting in a crispy texture and tangy flavor.

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