Keyu Hakka Cuisine (Lingzhan Plaza Premium Store)
Cantonese cuisine · ⭐ 4.6
Shop 701, 7th Floor, No. 36 Machang Road
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 Shop 701, 7th Floor, No. 36 Machang Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Loofah, Bitter Melon with Beef Stir-fry, Traditional Hand-Torn Salt-Baked 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: 4.6
- Address: Shop 701, 7th Floor, No. 36 Machang Road
- Popular dishes: Loofah, Bitter Melon with Beef Stir-fry, Traditional Hand-Torn Salt-Baked Chicken, Stewed Intestine Pot, Three-Cup Duck
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Dishes
LoofahLoofah is a refreshing vegetable dish with loofah as the main ingredient. The loofah is peeled and sliced, then stir-fried with seasonings such as minced garlic for a simple yet flavorful dish. The dish has a bright color and a tender texture, making it a common home-cooked meal in summer.
Bitter Melon with Beef Stir-fryA Cantonese dish featuring bitter melon and beef stir-fried quickly over high heat, resulting in tender beef and crisp melon with savory soy-based seasoning.
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.
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 and Water Tofu PuddingA delicate soup dish made with soft tofu and vegetables, simmered slowly to absorb flavors, offering a smooth texture and elegant presentation.
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.
Cantonese腊味 Baozi Rice PotOld Guangdong腊味煲仔饭 features fragrant rice topped with cured sausages and meats, steamed in a clay pot with greens. The rice absorbs the rich flavors and oils, forming a crispy bottom layer called 'guoba'.
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.