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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

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  Wuye Rice Pancake

  A savory pancake made with乌叶菜 and rice, pan-fried until golden and fragrant.
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  Health-Preserving Wild Honey Baked Pumpkin

  Pumpkin slices baked with wild honey, resulting in a sweet and nourishing dish.
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  Half-Mountain Lotus Pond Old Softshell Turtle Stew

  A slow-cooked stew featuring aged softshell turtle and lotus pond ingredients, resulting in a clear broth with tender turtle meat and fragrant lotus seeds.
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  Double Mushroom Chicken Soup

  Fresh red mushroom buds and free-range chicken are slowly simmered to create a clear, flavorful broth with tender meat and rich mushroom aroma.
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  Stir-Fried Nine Organs of Hakka Style

  A traditional Hakka dish featuring pork liver, kidney, and tripe stir-fried quickly with chili and garlic chives for a savory, aromatic flavor.
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  Strange Flavor Private Black Mountain Lamb

  Made with premium black mountain lamb and secret seasoning, slow-cooked to tender perfection. A unique blend of spices creates a complex, layered flavor profile.
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  Braised Turtle with Sauce

  A traditional Chinese dish made by braising fresh turtle with ham, mushrooms, and bamboo shoots, resulting in tender meat and rich broth.
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  Wuyi Rock Tea Aromatic Pork Ribs

  Pork ribs marinated in Wuyi rock tea broth and slow-cooked to tender perfection, infused with rich tea aroma.
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  Red Rice Wine Eel Noodles

  Fresh 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.
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  Chicken Soup Hot Pot with Organic Vegetables

  A flavorful chicken broth served with organic seasonal vegetables for a healthy and satisfying meal.
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  Golden Braised Tender Lotus Root

  Golden 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.

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