Nan De Gui Wei · Hakka Mountain Banquet (Hailian Yaduo Store)
地方菜 · ⭐ 4.5
1-2 Floors, Hailian Atour Hotel, No. 1, Taitou Road

Dishes
Wuye Rice PancakeA savory pancake made with乌叶菜 and rice, pan-fried until golden and fragrant.
Health-Preserving Wild Honey Baked PumpkinPumpkin slices baked with wild honey, resulting in a sweet and nourishing dish.
Half-Mountain Lotus Pond Old Softshell Turtle StewA slow-cooked stew featuring aged softshell turtle and lotus pond ingredients, resulting in a clear broth with tender turtle meat and fragrant lotus seeds.
Double Mushroom Chicken SoupFresh red mushroom buds and free-range chicken are slowly simmered to create a clear, flavorful broth with tender meat and rich mushroom aroma.
Stir-Fried Nine Organs of Hakka StyleA traditional Hakka dish featuring pork liver, kidney, and tripe stir-fried quickly with chili and garlic chives for a savory, aromatic flavor.
Strange Flavor Private Black Mountain LambMade with premium black mountain lamb and secret seasoning, slow-cooked to tender perfection. A unique blend of spices creates a complex, layered flavor profile.
Braised Turtle with SauceA traditional Chinese dish made by braising fresh turtle with ham, mushrooms, and bamboo shoots, resulting in tender meat and rich broth.
Wuyi Rock Tea Aromatic Pork RibsPork ribs marinated in Wuyi rock tea broth and slow-cooked to tender perfection, infused with rich tea aroma.
Red Rice Wine Eel NoodlesFresh eel and rice noodles are simmered with red rice wine, creating a rich, savory dish where the eel is tender and the noodles absorb the flavorful broth.
Chicken Soup Hot Pot with Organic VegetablesA flavorful chicken broth served with organic seasonal vegetables for a healthy and satisfying meal.
Golden Braised Tender Lotus RootGolden Braised Tender Lotus Root is a dish featuring fresh young lotus root as the main ingredient. The lotus root is peeled, cut into pieces, and soaked in water to prevent oxidation. It is then slowly braised in a pot with broth or water over medium-low heat. Soy sauce, sugar, and a small amount of cooking oil are added, allowing the sauce to reduce and coat the lotus root, creating a golden sheen. The finished dish has a golden color, with the lotus root offering a tender yet slightly crisp texture and a savory, slightly sweet flavor.