Kejia Ban · Hakka Cuisine (Panyu Yonghui Branch)
粤菜 · ⭐ 4.6
5th Floor, AEON Mall Guangzhou Panyu Square, No. 1, Aoyun Avenue
Dishes
Sang叶 SoupA delicate dish made with fresh mulberry leaves simmered in a clear broth, offering a light and refreshing taste.
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.
Farmhouse Stewed GooseA traditional Chinese dish made by stewing goose meat with ginger, scallions, and spices until tender and flavorful.
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.
Hakka Preserved Vegetable Braised PorkA traditional Chinese dish featuring braised pork belly and preserved vegetables, known for its rich flavor and tender texture.
Hakka Stir-Fried Three TreasuresA traditional Hakka dish featuring tofu, eggs, and greens stir-fried together for a balanced and flavorful meal.
Hakka Stuffed Tofu (8 pieces)Hakka Stuffed Tofu is a traditional dish where tofu is hollowed out and filled with minced pork, then steamed and served with a savory sauce. It features a delicate texture and rich flavor.
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.
Wild Mulberry Leaf and Soybean InfusionA dish made by infusing wild mulberry leaves with soybeans, resulting in a fresh and savory flavor.
Mountain Spring Water Pork SoupMade with mountain spring water-raised pork and fresh vegetables, slowly simmered for a clear broth and tender meat.
Lao Qi Yu PiA cold dish made from fish skin mixed with vegetables and a tangy dressing, popular in Cantonese cuisine.
Pork Shank and Lotus Root StewA hearty stew made with pork shank and fresh lotus root, slowly simmered to create a rich, savory broth with tender, sweet-tasting lotus slices.
Sizzling Garlic ShrimpSizzling garlic shrimp is a dish made with fresh shrimp, garlic, butter or oil, cooked on a hot iron plate. The shrimp are placed on the heated plate, then stir-fried with garlic, salt, and seasonings to absorb the rich aroma of garlic and fat, resulting in tender and chewy texture.