Keyu Hakka Cuisine (Changgang Store)
Cantonese cuisine · ⭐ 4.4
2nd Floor, No. 332 Jiangnan Avenue Middle
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 2nd Floor, No. 332 Jiangnan Avenue Middle. 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, Three-Cup Duck, Hakka Salted Chicken.
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: 2nd Floor, No. 332 Jiangnan Avenue Middle
- Popular dishes: Traditional Hand-Torn Salt-Baked Chicken, Three-Cup Duck, Hakka Salted Chicken, Hakka Steamed and Roasted Sea Bass, 客家蛋角煲
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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.
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。
Hakka Salted ChickenA traditional Hakka dish made by marinating whole chicken in salt, soy sauce, and spices, then steamed to perfection for a savory, aromatic flavor.
Hakka Steamed and Roasted Sea BassFresh sea bass is seasoned with ginger, scallions, and garlic, then steamed and roasted using the Hakka method for a tender, aromatic dish.
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.
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-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.
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.
Baked EelA dish made by baking fresh eel with ginger, scallions, and garlic, resulting in tender meat and rich aroma.
Stir-Fried Bok ChoyStir-fried bok choy is a Chinese dish made with fresh bok choy, quickly stir-fried to retain its crisp texture and vibrant green color. Washed bok choy is blanched or directly stir-fried with garlic slices.
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.- Sour Cabbage and Pig Blood StewA hearty stew made with sour cabbage and pig blood, seasoned with pork and spices, offering a tangy and savory flavor.
Chicken Soup with Bitter Mustard GreensA savory soup made with chicken and bitter mustard greens, offering a light yet flavorful dish.