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Hakka Le Fu (Hualin Road Branch)

粤菜 · ⭐ 3.8

Ground-floor commercial unit, Building 4, Xingfu Xincun, No. 271 Hualin Road

Dishes

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  Rural Pork Soup

  A hearty soup made with fresh rural pork, simmered slowly with ginger and scallions for a rich, savory flavor.
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  Hakka Steamed Chicken

  A traditional Hakka dish made by steaming a whole chicken marinated in ginger, scallions, soy sauce, and rice wine until tender and flavorful.
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  Hakka Stir-Fried Beef

  A classic Hakka dish featuring tender beef stir-fried with vegetables, seasoned with savory and slightly spicy flavors.
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  Hakka Boiled Chicken

  Hakka boiled chicken uses a whole chicken, blanched or steamed until fully cooked, then chilled and sliced. The meat retains its natural flavor, with tender skin and juicy flesh, typically served with dipping sauce.
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  Steamed Pig's Trotters

  A traditional Chinese dish made by steaming pig's trotters with ginger and scallions, resulting in a tender and flavorful dish rich in collagen.
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  Wild Duck and Pig Stomach Soup

  Wild duck and pig stomach soup is made by simmering wild duck and pig stomach with ginger slices and goji berries. The broth is clear and flavorful, offering nourishing health benefits.
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  Braised Tofu in Clay Pot

  Braised tofu in clay pot with minced pork, mushrooms, and greens, simmered in broth or water until flavorful, allowing the tofu to absorb the rich essence.
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  Bamboo Shoot Stew

  A Chinese dish made by slow-cooking dried bamboo shoots with pork or other ingredients, resulting in a rich and savory stew.
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  Bamboo Basket Rice

  A traditional Chinese dish where rice is served in a bamboo basket, accompanied by various stir-fried or braised dishes such as preserved meat, eggs, and vegetables.
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  Red-braised River Fish

  Fresh river fish braised in a savory red sauce with spices and aromatics.
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  Stuffed Tofu

  A traditional Chinese dish where tofu is filled with minced meat or shrimp and steamed until tender, offering a delicate balance of flavors.
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  Stewed Yellow Catfish

  Fresh catfish is stewed slowly with ginger, scallions, garlic, and other seasonings. The fish meat is tender, the broth rich and savory with a slightly sweet, distinctive soy aroma.

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