Keyu Hakka Cuisine (Wangxiang Shijia Zhenpin Branch)
Cantonese cuisine · ⭐ 4.5
Unit L406, 4th Floor, Wanxiang Food Plaza, No. 75 Meiyuan Road, Shungang Subdistrict, Shunxi Community
Dragon Mate tips
If you are traveling in China to visit Shenzhen, this restaurant is worth a stop for great food. This restaurant is located at Unit L406, 4th Floor, Wanxiang Food Plaza, No. 75 Meiyuan Road, Shungang Subdistrict, Shunxi Community. 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, Stewed Intestine Pot, Steamed Snakehead Fish with Ginger and Scallion.
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: Shenzhen
- Category: Cantonese cuisine
- Rating: 4.5
- Address: Unit L406, 4th Floor, Wanxiang Food Plaza, No. 75 Meiyuan Road, Shungang Subdistrict, Shunxi Community
- Popular dishes: Traditional Hand-Torn Salt-Baked Chicken, Stewed Intestine Pot, Steamed Snakehead Fish with Ginger and Scallion, Three-Cup Duck, 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.
Stewed Intestine PotA Cantonese dish made with stewed pork intestines, garlic, ginger, and fermented black beans, cooked in a clay pot for rich flavor.
Steamed Snakehead Fish with Ginger and ScallionA Cantonese dish featuring fresh snakehead fish steamed with ginger and scallions, resulting in tender, flavorful meat.
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。
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.
Mountain Spring Tofu PuddingA delicate tofu pudding made with pure mountain spring water and soybeans, known for its smooth texture and natural bean flavor.
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.
Torn ChickenShredded chicken is a traditional Chinese dish with chicken as the main ingredient. The chicken is first boiled until cooked, then torn by hand into strips. Finally, it is mixed with a specially prepared seasoning to allow the chicken to fully absorb the aroma of the调料.
Sakura Shrimp Stir-Fry with VermicelliA savory dish featuring fresh sakura shrimp and vermicelli noodles, stir-fried in a hot wok with garlic, ginger, and scallions for a fragrant, smoky flavor.
Pan-Fried and Stewed Bighead CarpA dish featuring fresh bighead carp pan-fried and then stewed in a clay pot with seasonings, resulting in tender, flavorful meat and soft bones.
Chicken Soup with Bitter Mustard GreensA savory soup made with chicken and bitter mustard greens, offering a light yet flavorful dish.
Yellow Bean and Intestine Zhe-Zhe PotYellow beans and intestines are cooked using the zhe-zhe pot technique, stir-fried with ginger and garlic, then simmered slowly with yellow beans and intestines to create a rich, flavorful broth.