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Ke Xing Si Ji · Hakka Cuisine (Guangzhou Asian Games Town Store)

粤菜 · ⭐ 4.1

No. 43, Kangti Road, Asian Games City Community, Asian Games City Plaza, 3rd Floor

Dishes

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  Three-Cup Duck

  Three-cup duck is a Chinese dish made with duck meat, rice wine, soy sauce, and sesame oil. Duck is stir-fried with ginger, garlic, and scallions, then simmered slowly with the seasonings until flavorful.
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  Chopped Chili Fish Head

  Steamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
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  Old-Style Salt-Cured Chicken

  Salt-baked chicken is a traditional Chinese dish made with whole chicken and coarse salt. The chicken is evenly coated in salt, sealed in a container, and heated at high temperature to allow the salt to penetrate the meat, cooking it thoroughly while preserving its tenderness. This method uses salt's heat conductivity and curing properties to enhance flavor.
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  Stir-fried Blood Sausage

  Zhi Zhi Sheng Chang is a dish made primarily from pig intestines, stir-fried quickly with garlic, ginger, and various seasonings. The pig intestines are carefully prepared and combined with a unique sauce and spices, then stir-fried at high heat to preserve the original flavors of the ingredients.
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  客家艾糍

  A traditional Hakka snack made from glutinous rice flour and mugwort juice, filled with red bean or sesame paste, steamed to a soft and fragrant texture.
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  Hakka Bean Paste Stewed Goose

  A traditional Hakka dish featuring goose meat stewed with fermented soybean paste, ginger, and garlic, resulting in tender, flavorful meat with a rich umami taste.
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  Hakka Sour Cabbage Rice

  A traditional Hakka dish featuring sour cabbage, pork belly, and rice cooked together for a tangy, savory flavor.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Handmade Egg Roll Pot

  Handmade egg rolls filled with minced meat, steamed in a pot for a tender and flavorful dish.
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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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  Pork Offal and Goji Leaf Stew

  A Cantonese stew made with pork offal and fresh goji leaves, slow-cooked to bring out rich flavors and a healthy, refreshing taste.
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  Egg Horn Pot

  A dish made with eggs shaped into horns, combined with ingredients like shrimp and ham, then slowly stewed in a pot for rich flavor.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Bottle Rice Steamed in Small Bowl

  A traditional Cantonese dish featuring rice steamed in small clay bowls with savory ingredients like char siu or chicken.

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