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Kejia Restaurant (Xingfa Road Store)

湘菜 · ⭐

Unit -14, Building 5, Shangceng Architecture

Dishes

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  Beer-Braised Duck Rice

  Beer-braised duck rice features duck meat stewed with beer, ginger, and green onions. After blanching, the duck is slowly simmered in beer until tender, then served over hot rice with the rich sauce.
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  Spicy Pork Fried Rice Bowl

  Spicy pork fried rice is made with pork belly as the main ingredient. The pork belly is first boiled, sliced, then stir-fried with fermented broad bean paste, green onions, and other seasonings and vegetables, finally served over steaming hot rice.
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  Stir-Fried Pig Blood

  Stir-fried pig blood is a dish made primarily from pig blood, typically solidified, cut into pieces or slices, and stir-fried with葱,姜,蒜 and seasonings like soy sauce and salt.
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  Bok Choy Stir-Fried with Shrimp Paste

  Bok choy stir-fried with dried shrimp paste, a simple and savory dish combining the sweetness of greens with the umami-rich flavor of shrimp.
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  Braised Pig's Feet

  A Chinese dish made by slow-cooking pig's feet in soy sauce, sugar, and seasonings until tender and flavorful.
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  Braised Pig Trotter Rice Bowl

  Pig trotter is braised with soy sauce, rock sugar, and spices until tender, served over steamed rice for a rich, savory dish.
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  Preserved Meat

  Preserved meats are made by curing pork, duck, or sausages with salt, sugar, and soy sauce, then air-drying or smoking them—common in southern China.
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  Stir-fried Pork Shreds with Garlic Shoots

  Garlic chives stir-fried with pork strips is a home-style dish using garlic chives and pork as main ingredients. Pork is marinated, garlic chives are washed and cut, then stir-fried together until well blended.
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  Green Pepper Shredded Pork Rice

  Green pepper and pork stir-fry rice is made by stir-frying sliced pork tenderloin with green pepper strips, adding seasonings and mixing well, then serving over rice. The main ingredients are pork, green peppers, and rice.
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  Spicy Duck Heads

  Spicy duck heads are primarily made with duck heads, which are blanched and then stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other seasonings. During preparation, fermented broad bean paste, cooking wine, and soy sauce are typically added to allow the duck heads to fully absorb the spicy and fragrant flavors.

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