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Zijin Hakka Cuisine

粤菜 · ⭐ 3.5

Xiangmanlou, No. 466, Huarong Road, Dalang, Longhua (near Weixin Factory)

Dishes

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  Three-Cup Duck

  Three-cup duck is a Chinese dish made with duck meat, rice wine, soy sauce, and sesame oil. Duck is stir-fried with ginger, garlic, and scallions, then simmered slowly with the seasonings until flavorful.
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  Preserved Vegetable Braised Pork

  Mei 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.
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  Huai Shan, Black Mushroom and Lily Bulb Stir-fry

  A light and healthy Chinese dish made with yam, black fungus, and fresh lily bulbs, stir-fried for a crisp texture and nourishing flavor.
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  Steamed Edge Fish

  A dish made by steaming fresh edge fish with ginger and scallions, resulting in a tender and naturally flavorful seafood dish.
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  Boiled Shrimp

  Steamed shrimp is a dish primarily made with fresh shrimp, prepared simply by blanching in boiling water to preserve the natural flavor of the shrimp meat, which is then enjoyed with minimal seasoning. The shrimp meat is tender and refreshing.
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  Tea Tree Mushroom and Pork Bone Soup

  A nourishing soup made by slow-cooking pork bones with tea tree mushrooms, resulting in a clear, savory broth.
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  Moonlit Lotus Pond

  Lotus Pond Moonlight is a cold dish made primarily from lotus root, snow peas, carrots, and wood ear mushrooms. After blanching and draining, the ingredients are mixed with seasonings for a crisp and refreshing taste.
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  Preserved Radish Omelette

  A traditional Chinese dish made by mixing preserved radish with eggs and frying until golden brown, offering a savory and slightly crunchy texture.
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  蒜蓉蒸丝瓜

  丝瓜切段后铺在盘中，撒上蒜蓉，蒸熟即可。主要食材为丝瓜和蒜，制作方法简单，保留了食材的原汁原味。

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