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Kejia Ban · Kejia Cuisine (Mei Di Branch)

粤菜 · ⭐ 4.3

4th Floor, Midea Yueran Plaza, Chengde Road

Dishes

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  Dongjiang Salt-Baked Chicken

  A traditional Hakka dish from Guangdong, made by marinating chicken in salt and spices, then steamed in hot salt to achieve tender, flavorful meat.
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  Dongjiang Salt-Baked Chicken (Half)

  A traditional Cantonese dish made by marinating chicken in salt and spices, then steamed in hot salt to achieve tender, savory meat.
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  Country-style Pork Soup

  A hearty soup made with free-range pork and vegetables, slowly simmered for rich flavor and nutrition.
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  Tea-Scented Pork Ribs

  A dish of pork ribs marinated and slow-cooked with tea, resulting in tender meat infused with a subtle tea fragrance.
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  Hakka Salted Fan Chicken

  A traditional Hakka dish made by marinating a whole chicken in salt and spices, then air-drying or steaming to create a savory, tender meat with deep flavor.
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  客家煎酿豆腐

  客家煎酿豆腐 is made by hollowing out tofu and filling it with a mixture of minced pork, dried shrimp, scallions, and ginger, then pan-frying until golden brown and simmering in a seasoned sauce until flavorful. Main ingredients are tofu and meat filling.
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  Hakka Stuffed Tofu (Self-Grinded)

  Hakka Stuffed Tofu (Self-Grinded) is made by hollowing out fresh tofu and filling it with a meat stuffing made from pork, mushrooms, scallions, and ginger. It is seasoned with homemade ground seasonings and cooked by frying or boiling. The dish has a delicious taste and reflects local characteristics.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Preserved Vegetable Braised Pork

  Mei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
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  Banzhu's Stuffed Tofu

  A traditional Chinese dish featuring soft tofu stuffed with a savory mixture of minced pork, shrimp, and mushrooms, steamed to perfection for a tender and fragrant result.
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  Pepper Pork Tripe Stew

  A hearty stew made with pork tripe and black pepper, simmered slowly to create a rich, aromatic dish known for its warming properties.
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  Sour Cabbage and Pork Intestine

  A Chinese dish made with pork intestine and fermented cabbage, simmered until tender and flavorful.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.
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  Stewed Yellow Beans with Wild Mulberry Leaves

  Yellow beans stewed with wild mulberry leaves, resulting in a savory and aromatic dish.

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