Kejia Ban · Kejia Cuisine (Mei Di Branch)
粤菜 · ⭐ 4.3
4th Floor, Midea Yueran Plaza, Chengde Road

Dishes
Dongjiang Salt-Baked ChickenA traditional Hakka dish from Guangdong, made by marinating chicken in salt and spices, then steamed in hot salt to achieve tender, flavorful meat.
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.
Country-style Pork SoupA hearty soup made with free-range pork and vegetables, slowly simmered for rich flavor and nutrition.
Tea-Scented Pork RibsA dish of pork ribs marinated and slow-cooked with tea, resulting in tender meat infused with a subtle tea fragrance.
Hakka Salted Fan ChickenA 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.
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.
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.
Stir-Fried Beef with Yellow OnionStir-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.
Preserved Vegetable Braised PorkMei 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.
Banzhu's Stuffed TofuA 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.
Pepper Pork Tripe StewA hearty stew made with pork tripe and black pepper, simmered slowly to create a rich, aromatic dish known for its warming properties.
Sour Cabbage and Pork IntestineA Chinese dish made with pork intestine and fermented cabbage, simmered until tender and flavorful.
Mapo TofuMapo 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.
Stewed Yellow Beans with Wild Mulberry LeavesYellow beans stewed with wild mulberry leaves, resulting in a savory and aromatic dish.