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Kejia Ban Kejia Cuisine (Chang'an Vanke Branch)

Cantonese cuisine · ⭐ 4.7

No. 1 Changqing South Road, Vanke Plaza, 4th Floor, Unit 013A

Dishes

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  Dongjiang Salt-Baked Chicken

  A traditional Hakka dish from Guangdong, made by marinating chicken in salt and spices, then steamed in hot salt to achieve tender, flavorful meat.
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  Dongjiang Salt-Baked Chicken (Half)

  A traditional Cantonese dish made by marinating chicken in salt and spices, then steamed in hot salt to achieve tender, savory meat.
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  Farmhouse Stewed Goose

  A traditional Chinese dish made by stewing goose meat with ginger, scallions, and spices until tender and flavorful.
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  Hakka Salted Fan Chicken

  A traditional Hakka dish made by marinating a whole chicken in salt and spices, then air-drying or steaming to create a savory, tender meat with deep flavor.
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  Hakka Stuffed Tofu

  A traditional Hakka dish where minced meat is stuffed into tofu and steamed, then served with a savory sauce.
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  客家蛋角煲

  客家蛋角煲 features thin egg sheets rolled into角 shapes, filled with minced pork, mushrooms, and carrots, then stewed in a clay pot to absorb the broth's flavor. Cooking requires precise heat control to keep the egg rolls tender and intact.
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  Hakka Stuffed Tofu (Self-Grinded)

  Hakka Stuffed Tofu (Self-Grinded) is made by hollowing out fresh tofu and filling it with a meat stuffing made from pork, mushrooms, scallions, and ginger. It is seasoned with homemade ground seasonings and cooked by frying or boiling. The dish has a delicious taste and reflects local characteristics.
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  Pork Soup with Ingredients

  A savory pork soup made with various ingredients like mushrooms, carrots, and tofu, simmered slowly for rich flavor.
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  Preserved Vegetable Braised Pork

  Mei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
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  Spicy麻 Chicken

  Spicy麻 chicken is a dish made primarily with chicken and seasoned with Sichuan pepper, green onion, ginger, and other ingredients. The chicken is carefully prepared to ensure a tender texture, then drizzled with a specially crafted spicy麻 sauce, making the entire dish rich in numbing and fragrant flavors with a unique taste.
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  Banzhu's Stuffed Tofu

  A traditional Chinese dish featuring soft tofu stuffed with a savory mixture of minced pork, shrimp, and mushrooms, steamed to perfection for a tender and fragrant result.
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  Braised Dongpo Pork

  A classic Chinese dish made by slow-cooking pork belly with soy sauce, rice wine, and sugar until tender and flavorful.
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  Spicy Stir-Fried Pork with Chili

  Chili Stir-Fried Pork is a home-style dish primarily made with pork and chili peppers. The preparation involves slicing the pork thinly, cutting the chilies into segments, and mincing ginger and garlic. Heat oil in a wok, add ginger and garlic to stir-fry until fragrant, then add the pork slices and stir-fry until they change color. Finally, add the chili segments and quickly stir-fry together, seasoning with an appropriate amount of salt and soy sauce.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.

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