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Yuanfeng Hakka Restaurant (Huawei Store)

粤菜 · ⭐ 3.8

No. 18 Zhangheng Road, Bantian Subdistrict, Xinweizi Building 1, 1st Floor, Unit 101

Dishes

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  Spiced Cucumber Salad

  A cold dish made primarily from cucumbers, sliced after being smashed and mixed with garlic, vinegar, soy sauce, sugar, salt, and sesame oil.
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  Hakka Salted Chicken Rice

  Hakka Salted Chicken Rice features tender, salted chicken cooked with fragrant rice, creating a savory and aromatic dish rooted in Hakka culinary tradition.
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  Three Treasures of Hakka

  A traditional Hakka dish made with tofu, eggs, and meatballs, simmered or steamed to create a rich, savory flavor.
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  Pickled Radish Snack

  A tangy and crunchy snack made from pickled radish, commonly served as an appetizer or side dish.
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  Preserved Vegetable Braised Pork Rice

  Mei Cai Kou Rou Fan is a traditional dish primarily made with pork belly and preserved mustard greens. The preparation involves boiling the pork belly until partially cooked, slicing it, and then steaming it together with seasoned preserved mustard greens so the meat slices fully absorb the aroma of the greens. Finally, the steamed pork and greens are placed over a bowl of hot rice.
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  Wild River Shrimp

  Fresh wild river shrimp steamed or blanched to preserve natural flavor, with tender and crisp texture.
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  Clear Stewed Hakka Pork Soup

  A traditional Hakka dish featuring slow-cooked pork belly in a clear broth, seasoned with ginger and goji berries for a mild, savory flavor.
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  Steamed Sturgeon

  A dish made by steaming fresh sturgeon with ginger and scallions, highlighting the delicate flavor and tenderness of the fish.
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  Yuanfeng Spiced Taro Duck

  A dish of duck and taro slowly stewed with a special sauce, resulting in tender duck meat and flavorful taro that absorbs the rich broth.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Bitter Melon Beef Rice

  Stir-fried beef and bitter melon served over steamed rice, offering a savory and slightly bitter taste.

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