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Kemend Traditional Cantonese Cuisine (Xiuning Road Branch)

特色菜 · ⭐ 4.7

60 meters west of the intersection of Jinzhai Road and Xiuning Road

Dishes

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  Chilled Waved Snail

  Fresh wavy snails are blanched and chilled, then mixed with garlic, cilantro, soy sauce, vinegar, and chili oil for a crisp, refreshing dish.
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  Da Hong Pao Sourdough Pork Intestines Stir-Fry

  Made with pork intestines and Da Hong Pao sour cabbage, stir-fried after blanching. The dish has a glossy appearance, rich sour aroma, tender intestines, and crisp sour cabbage, offering a complex texture.
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  Kemendou Milk Pigeon

  A dish featuring tender pigeon marinated in spices and steamed to perfection, resulting in a rich, savory flavor.
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  Gourmet Braised Pork Belly

  A classic Chinese dish made by slow-cooking pork belly with soy sauce, sugar, and wine until tender and flavorful.
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  Cantonese腊味 Baozi Rice in Clay Pot

  Cantonese腊味煲仔饭 features rice cooked with cured sausages and pork, plus vegetables, in a clay pot over low heat. The rice absorbs the rich flavors and oils, forming a crispy crust at the bottom.
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  Boiled Squid

  Steamed squid is a dish made primarily with fresh squid. The preparation method is simple: first, clean the squid and cut it into suitable-sized rings or slices. Next, quickly blanch the squid in boiling water until it changes color, then remove it immediately to preserve its tender texture. Finally, serve it with a prepared sauce to highlight the natural freshness of the squid.
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  Steamed Fresh Squid

  A Cantonese dish featuring fresh squid quickly blanched in boiling water, served with ginger and scallions for a light and savory taste.
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  Charcoal Black Pork Belly

  Charcoal Black Pork Belly is made with pork belly marinated in special sauce and grilled over charcoal. The result is a crispy outer layer, tender and juicy meat, with rich sauce and charcoal aroma.
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  Slow-cooked nutritious soup

  Old Fire Delicacy Soup is a nourishing broth made by slow-cooking various ingredients over low heat for hours. Key components include meats (chicken, pork, ribs), herbs (goji berries, codonopsis, astragalus), and vegetables (carrots, corn, lotus root). Wash ingredients, place in a clay pot with water, and simmer gently for 2–4 hours to extract full nutrients.
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  蟹黄海鲜豆腐

  蟹黄海鲜豆腐是一道以嫩豆腐为主料，搭配蟹黄、虾仁、鱿鱼等海鲜食材制成的菜肴。豆腐切块后焯水，与蟹黄及海鲜一同炒制，加入高汤或清水炖煮，使豆腐吸收海鲜鲜味，口感细腻滑嫩。
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  Tangerine Peel Red Bean Paste

  Chen Pi Red Bean Paste is a traditional dessert made primarily from red beans and aged tangerine peel. The red beans are slowly cooked until soft and tender, absorbing the unique aroma of the Chen Pi, resulting in a smooth texture with a subtle citrus fragrance. The preparation typically involves soaking the red beans beforehand, then simmering them together with Chen Pi, and finally adding an appropriate amount of sugar until the mixture reaches a paste-like consistency.
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  Pan-fried Sand Sardine

  A dish of fresh sand sardine pan-fried until golden and crispy, seasoned simply with salt and ginger for a savory, delicate flavor.
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  Braised Abalone Sauce Five Blessings Fried Rice

  A flavorful fried rice dish made with rice, egg, ham, shrimp, chicken, peas, and carrots, seasoned with braised abalone sauce.
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  Black Pepper Garlic Wagyu Beef

  A premium dish featuring tender wagyu beef stir-fried with black pepper and garlic, delivering rich flavor and succulent texture.

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