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Baiyunbian Zhongzai Zijin Hakka Kitchen

粤菜 · ⭐ 3.9

Adjacent to the Northwest Entrance of Yufeng Building (240 meters on foot from Exit B of Shangfen Metro Station)

Dishes

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  Eight-Blade Soup

  An nourishing soup made with pork bones, chicken, and medicinal herbs, named for the eight knife techniques used in preparation. It has a clear broth and rich flavor.
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  Stir-fried Pig's Tripe with Pickled Vegetables

  Salted vegetable stir-fried pig stomach is a dish primarily made with pig stomach and salted vegetables. After cleaning, the pig stomach is sliced into strips and stir-fried together with sliced salted vegetables. Seasonings are added appropriately, and the dish is cooked until flavorful. Aromatics such as scallions, ginger, and garlic are typically used during preparation to enhance the aroma.
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  Salted Duck

  Salted duck is a traditional Chinese dish made by curing duck with salt, resulting in a savory and aromatic flavor.
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  Stir-Fried Beef with Young Ginger

  A dish of tender beef slices stir-fried with fresh young ginger, known for its savory and slightly spicy flavor.
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  Hakka Braised Pork

  A traditional Hakka dish featuring pork belly braised with preserved mustard greens, resulting in tender, flavorful meat with a savory-sweet taste.
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  Stuffed and Pan-Fried Trio

  A classic Cantonese dish featuring eggplant, green pepper, and tofu stuffed with minced meat and pan-fried until golden.
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  Zijin Steamed Rice Noodles

  A traditional dish made from steamed rice flour, often served with cured meat, mushrooms, and shrimp, offering a soft texture and savory flavor.
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  Scallion Oil Chicken

  Scallion oil chicken is a traditional dish primarily made with chicken and scallions. The preparation involves boiling the chicken until cooked through, then drizzling it with a scallion oil sauce made from scallions, oil, and seasonings, allowing the chicken to fully absorb the aromatic scallion flavor and achieve a unique texture.
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  Sour Cabbage and Bitter Bamboo Shoot Stew

  A savory stew made with sour cabbage and bitter bamboo shoots, often cooked with pork or ribs for rich flavor.

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