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Keyu Hakka Cuisine (Shenyeg Shangcheng Branch)

Cantonese cuisine · ⭐ 4.4

Shop 134AC, 1st Floor, Shum Yip UpperHills (South Zone), No. 5001 Huanggang Road

Dishes

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  Bitter Melon with Beef Stir-fry

  A Cantonese dish featuring bitter melon and beef stir-fried quickly over high heat, resulting in tender beef and crisp melon with savory soy-based seasoning.
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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 Trio Delight

  客家三宝 is a traditional Hakka dish featuring pork, tofu, and radish. Pork is usually fatty pork belly, tofu is firm tofu, and radish is white radish. First blanch the pork, then simmer with tofu and radish, adding soy sauce and salt. Slow-cook until flavors blend and broth thickens.
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  Three-Cup Duck

  客家三杯鸭是一道以鸭肉为主料的菜肴，主要食材包括鸭子、米酒、酱油和香油。制作时将鸭肉切块后煸炒至出油，加入米酒、酱油和香油，再放入蒜瓣、姜片、九层塔等调料同煮，使鸭肉充分吸收调味汁的味道。
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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 Pork Soup

  Ke 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.
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  Mountain Spring Tofu Pudding

  A delicate tofu pudding made with pure mountain spring water and soybeans, known for its smooth texture and natural bean flavor.
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  Cantonese Salt-Baked Chicken

  A traditional Cantonese dish made by marinating chicken in salt and spices, then steamed in a sealed container to preserve flavor and tenderness.
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  Lao NanKunshan Tofu Skin

  A refreshing dish made with NanKunshan tofu skin, tossed in a savory dressing with garlic, chili, and herbs.
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  Sweet Potato Leaves

  Sweet potato leaves are a nutritious green vegetable commonly stir-fried or used in soups, known for their mild flavor and tender texture.
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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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  Cantonese腊味 Baozi Rice Pot

  Old Guangdong腊味煲仔饭 features fragrant rice topped with cured sausages and meats, steamed in a clay pot with greens. The rice absorbs the rich flavors and oils, forming a crispy bottom layer called 'guoba'.
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  Fresh Flower Pepper Scallion Oil Bass

  Fresh bass fillet stir-fried with flower pepper and scallion oil, delivering a fragrant, spicy-savory flavor.

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