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Keye Hakka Cuisine (KKONE Branch)

粤菜 · ⭐ 4.3

L414, Jingji Binhe Times Plaza, No. 9289, Binhe Road, XiaSha Community, Shatou Subdistrict

Dishes

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  Bitter Melon with Beef Stir-fry

  A Cantonese dish featuring bitter melon and beef stir-fried quickly over high heat, resulting in tender beef and crisp melon with savory soy-based seasoning.
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  Traditional Hand-Torn Salt-Baked Chicken

  Ancient method hand-teared salt-baked chicken is a traditional Chinese dish made with whole chicken and salt-baking seasoning. The chicken is marinated, then steamed or simmered until tender, finally torn by hand into strips. It preserves the chicken's natural flavor, with firm texture and rich aroma.
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  Sweet and Sour Pork

  Sweet and sour pork is a Chinese dish made with pork, typically tenderloin cut into cubes, coated in starch paste and deep-fried until golden and crispy. It's then stir-fried with pineapple, green pepper, and red pepper, and tossed in a sweet-and-sour sauce made from tomato ketchup, sugar, vinegar, and soy sauce.
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  Three-Cup Duck

  客家三杯鸭是一道以鸭肉为主料的菜肴，主要食材包括鸭子、米酒、酱油和香油。制作时将鸭肉切块后煸炒至出油，加入米酒、酱油和香油，再放入蒜瓣、姜片、九层塔等调料同煮，使鸭肉充分吸收调味汁的味道。
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  Hakka Pork Soup

  A traditional Hakka dish made with local pork, ginger, and goji berries, slowly simmered to create a clear, savory broth with tender meat.
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  Meixian Pickled Vegetable Braised Rice

  A traditional Hakka dish featuring fermented vegetables, pork belly, and rice cooked together for a savory, tangy flavor.
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  Hakka Stuffed Tofu

  客家酿豆腐是一道传统菜肴，主要食材为豆腐和猪肉。制作方法是将猪肉剁成肉馅，填入豆腐块中，然后进行煎或蒸制，直至肉馅和豆腐熟透。
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  Hakka Intangible Cultural Heritage Native Pig Soup

  Made with traditional native pork from the Hakka region, simmered slowly with ingredients like yam, goji berries, and red dates. Clear broth with a fresh, savory taste and rich nutrition.
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  Hakka-style Pork Soup

  Ke Yu local pork soup features fresh native pork, ginger, goji berries, and more, slowly simmered in a clay pot. Pork from fresh bones and belly is blanched to remove odor, then stewed for hours until tender with clear broth.
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  Dry-Braised Nongjia Cauliflower

  A home-style dish featuring fresh cauliflower stir-fried with garlic, ginger, and chili in a savory sauce until tender and flavorful.
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  Cantonese Salt-Baked Chicken

  A traditional Cantonese dish made by marinating chicken in salt and spices, then steamed in a sealed container to preserve flavor and tenderness.
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  Handmade Tofu Pudding

  Handmade tofu pudding made from yellow beans, processed by soaking, grinding, filtering, boiling, and adding coagulants like gypsum or brine. It has a white gel-like texture, smooth and delicate, with a refreshing taste.
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  Stir-Fried Bok Choy

  Stir-fried bok choy is a Chinese dish made with fresh bok choy, quickly stir-fried to retain its crisp texture and vibrant green color. Washed bok choy is blanched or directly stir-fried with garlic slices.
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  Glass Noodle Pot

  Fish ball stew features rice noodles as the main ingredient, combined with meat, seafood, or vegetables. All ingredients are cooked together in a clay pot, allowing the noodles to absorb the rich broth. Typically, the noodles are soaked first, then stir-fried with other ingredients until fully cooked.
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  Scallion Oil Braised Tofu Skin

  A savory dish made by braising tofu skin in scallion oil with aromatic ingredients, resulting in a rich and tender texture.
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  Soybean and Mulberry Leaf Soup

  Soybean and mulberry leaf soup is made primarily from soybeans and mulberry leaves, soaked and slowly simmered. The broth is clear, light in taste, with a subtle bean and herbal aroma, known for clearing heat, detoxifying, and relieving coughs.

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