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Kejia Yuan (Kejia Heritage)

Cantonese cuisine · ⭐ 3.5

No. 22 Daping Street, Kemulang

Dishes

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  Wuhua Crucian Carp Sashimi

  A Cantonese cold dish made from fresh crucian carp, sliced thin and served with ginger, scallion, and herbs, dressed in a savory sauce.
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  Hakka Braised Pork

  A traditional Hakka dish made by slow-cooking pork belly with soy sauce, sugar, and spices until tender and flavorful.
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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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  Delicious Shrimp Salad

  A refreshing cold dish made with fresh shrimp slices, seasoned with ginger, garlic, scallions, and herbs for a delicate, savory flavor.
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  Radish and White Crucian Carp Soup

  A nourishing soup made with white crucian carp and radish, simmered slowly to create a rich, savory broth.
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  蒜蓉蒸丝瓜

  丝瓜切段后铺在盘中，撒上蒜蓉，蒸熟即可。主要食材为丝瓜和蒜，制作方法简单，保留了食材的原汁原味。
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  Stuffed Tofu

  A traditional Chinese dish where tofu is filled with minced meat or shrimp and steamed until tender, offering a delicate balance of flavors.
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  Grilled Beef on Iron Plate

  Black pepper beef is a dish made primarily with beef, paired with vegetables such as onions and green peppers, quickly grilled on a hot iron plate. The beef is sliced and marinated with seasonings, then cooked together with the vegetables on the iron plate until thoroughly done, preserving the original flavors of the ingredients.
• 

  Iron Plate Stuffed Eggplant and Cucumber

  A dish featuring eggplant and cucumber stuffed with seasoned filling, then pan-seared on an iron plate for a savory, aromatic flavor.

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