Kejia情 Kejia Cuisine (Lingzhi Street Branch)
粤菜 · ⭐ 4.1
No. 102, Building 48, Block 19, Baocheng, Xinghua 2nd Road
Dishes
Five-fingered Mulberry Bone SoupA nourishing soup made with five-fingered mulberry and pork bones, slowly simmered to create a clear, flavorful broth known for its health benefits.
Nankunshan Cold-Soaked Tofu SkinA Cantonese-style cold dish made with tofu skin soaked in water and dressed with garlic, chili, and coriander for a fresh, savory flavor.
Salt-Baked ChickenA delicately seasoned chicken dish, slow-cooked in salt to achieve a deeply savory flavor and tender texture.
Salted Fish and Eggplant Stew咸鱼茄子煲 is a home-style dish primarily made with salted fish and eggplant. The salted fish is first pan-fried until fragrant, then combined with eggplant in a clay pot and slowly stewed with seasonings until the eggplant becomes tender and soft, perfectly blending the savory aroma of the salted fish with the silky texture of the eggplant.
Hakka Pork SoupA traditional Hakka dish made with local pork, ginger, and goji berries, slowly simmered to create a clear, savory broth with tender meat.
Stewed Whole Pork in Hakka StyleA traditional Hakka dish featuring a whole pork cooked slowly with soybeans, mushrooms, and ginger until tender and flavorful.
Homestyle Steamed ChickenA traditional home-style dish made by gently steaming chicken with ginger and scallions, resulting in a clear broth and tender meat.
Hot Spring Steamed Fish MouthA dish made by steaming fresh fish mouth with ginger and scallions in hot spring water, resulting in tender and flavorful meat.
Pan-fried Car Tian TofuA Cantonese specialty, pan-fried Car Tian tofu features stuffed meat-filled tofu cubes, lightly crisped and tender inside.
Cai Fu Fried EggA simple dish made by stir-frying eggs with chopped Cai Fu, resulting in a tender and fragrant meal.