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Hakka Cuisine

其他美食 · ⭐ 3.5

No. 3 (Self-compiled), Sānxiāng Road

Dishes

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  Hakka Pork Balls

  Hakka pork balls are made by mixing minced pork with seasonings like scallions, ginger, salt, and egg white, then shaping into balls and boiling. A traditional Hakka dish known for its tender and savory flavor.
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  Hakka Pickled Rice Noodles

  Hakka Pickled Rice Noodles is a traditional Hakka dish from Guangdong, made by marinating rice noodles with soy sauce, garlic, peanuts, and pickled vegetables for a tangy, savory flavor.
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  Hakka Fermented Rice Noodles

  Hakka Fermented Rice Noodles is a specialty snack made by marinating dried rice noodles in a special sauce and then stir-frying with pork, bean sprouts, and greens. The dish features a smooth texture and rich flavor.
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  Hakka Marinated Noodles

  A Hakka-style noodle dish made by marinating alkaline noodles in a savory sauce of soy sauce, garlic, and oil, often served with egg and vegetables.
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  Beef Soup

  A savory soup made with fresh beef and vegetables, slowly simmered to create a rich and flavorful broth.
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  Pork Offal and Goji Leaf Soup

  A nourishing soup made with pork offal and fresh goji leaves, simmered slowly for a delicate flavor and health benefits.
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  Pork Blood Dish

  A Chinese dish made primarily from pork blood, often cooked with offal and vegetables for a rich, smooth texture.
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  Pork Minced Meat

  A home-style dish made by stir-frying minced pork with seasonings like garlic, ginger, and scallions, resulting in a savory and tender texture.
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  Bean sprouts

  Bean sprouts are vegetables grown from sprouted legume seeds, commonly including mung bean sprouts and soybean sprouts. Typically, they are cleaned and then cooked by stir-frying, boiling, or making cold dishes. They have a crisp texture and are a common ingredient in home-cooked meals.
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  Sour Cabbage Stir-Fried Intestines

  Sour cabbage stir-fried with intestines is a dish primarily made with sour cabbage and pig intestines. After thorough cleaning and boiling, the intestines are stir-fried together with the sour cabbage, allowing the tangy aroma of the cabbage to blend harmoniously with the rich flavor of the intestines, creating a unique taste.

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