Keman Hakka Cuisine (Dalin Branch)
Cantonese cuisine · ⭐ 4.1
Shop 014, B1 Floor, AEON Mall, No. 13, Jiaokou Road, Lianjiao Village, Dali Town
Dragon Mate tips
If you are traveling in China to visit Fo Shan, this restaurant is worth a stop for great food. This restaurant is located at Shop 014, B1 Floor, AEON Mall, No. 13, Jiaokou Road, Lianjiao Village, Dali Town. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Wanlu Lake One Pot Fresh, Country-style Pork Soup, Grandmother's Water Green Vegetable Steamed Rice.
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: Fo Shan
- Category: Cantonese cuisine
- Rating: 4.1
- Address: Shop 014, B1 Floor, AEON Mall, No. 13, Jiaokou Road, Lianjiao Village, Dali Town
- Popular dishes: Wanlu Lake One Pot Fresh, Country-style Pork Soup, Grandmother's Water Green Vegetable Steamed Rice, 客家煎酿豆腐, Hakka Pig Blood Stew
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Dishes
Wanlu Lake One Pot FreshA dish featuring premium aquatic products from Wanlu Lake, combined with seasonal vegetables and mushrooms, simmered into a clear, flavorful broth that highlights the natural taste of ingredients.
Country-style Pork SoupA hearty soup made with free-range pork and vegetables, slowly simmered for rich flavor and nutrition.
Grandmother's Water Green Vegetable Steamed RiceA traditional home-style dish made by steaming fresh water green vegetables with rice, often enhanced with pork or sausage for flavor.
客家煎酿豆腐客家煎酿豆腐 is made by hollowing out tofu and filling it with a mixture of minced pork, dried shrimp, scallions, and ginger, then pan-frying until golden brown and simmering in a seasoned sauce until flavorful. Main ingredients are tofu and meat filling.
Hakka Pig Blood StewA traditional Hakka dish made with pig blood, tofu, pork, and mushrooms, slowly stewed to create a rich, smooth flavor.
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.
Hand-Torn Dongjiang Salt-Baked ChickenA classic Cantonese dish featuring chicken marinated in salt and steamed, then torn by hand—deliciously tender with a savory, salty flavor.
Preserved Vegetable Braised PorkMei 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.
Steamed Spotted Sea BassA dish of fresh spotted sea bass steamed with ginger and scallions, highlighting the fish's natural flavor and tenderness.
Fish Stew in Large PotA hearty dish featuring fresh fish stewed with tofu, potatoes, and onions in a rich sauce, slow-cooked to perfection.
Raw-Soaked Heyuan Tofu SkinA dish made from Heyuan specialty tofu skin, soaked and mixed with seasonings like ginger, garlic, and scallions for a fresh, crisp texture and rich bean flavor.