Keke Hong Big Street Food (Macai Branch)
小吃快餐 · ⭐ 4.4
No. 18 Baihua Road (beside Gate No. 2, Modern City Phase II)
Dishes
Spicy Tofu CubesFragrant dried tofu is a dish made primarily from tofu slices, marinated with seasonings and then stir-fried or braised. Common ingredients include green pepper, red pepper, scallions, ginger, and garlic. Seasonings typically include soy sauce, sugar, cooking wine, and a touch of chili.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
Pork Rib and Lotus Root SoupPork rib and lotus root soup is primarily made from pork ribs and lotus roots. After blanching the ribs, they are cooked together with peeled and cubed lotus roots in a pot with water until the ribs become tender and the lotus roots turn soft and sticky. Season to taste and serve.
Zhangshu Port Pepper Stir-Fried with PorkZhangshu Port chili stir-fried with pork belly is a dish primarily made with Zhangshu Port chili and pork belly. The pork belly is sliced and stir-fried together with fresh Zhangshu Port chili, then seasoned appropriately to create tender meat and crisp chili, blending the flavors harmoniously.
Sea Cucumber and Pork Stir-FryA Chinese dish featuring sea cucumber and pork, stir-fried with aromatics for a savory, tender texture.
Xiangxi Bandit DuckXiangxi Bandit Duck is a dish primarily made with duck meat. Fresh duck is typically cut into pieces and stir-fried with chili peppers, ginger, garlic, doubanjiang (fermented broad bean paste), and other seasonings.适量 water or broth is added to braise the dish until the flavors are fully absorbed, then the sauce is reduced to finish. The cooking process emphasizes precise heat control and seasoning to ensure the duck meat is tender and the flavor rich and aromatic.
Spicy Beef FlameSpicy beef dish made with beef slices marinated and stir-fried with chili, Sichuan pepper, garlic, and ginger. High heat ensures tender, aromatic meat.
ButterBeef tallow is a fat extracted by rendering cattle fat tissue. Main ingredients are beef suet or flank fat. The fat is cut into pieces, slowly cooked in a pot to melt and separate impurities, then filtered for pure beef tallow. Commonly used to enhance flavor in cooking or as a base for hot pot broth.
Old Changsha Stinky TofuOld Changsha stinky tofu is made primarily from tofu, which is fermented specially to create a unique flavor. The outer layer is crispy while the inside remains tender, and it's served with a specially prepared sauce that enhances its distinctive taste.
Egg White Stir-fried Beef TendonA Chinese dish made with egg white and beef tendon, where the tendon is first stewed until tender and then stir-fried with egg white for a rich, savory flavor.
Aged Chili and Pork Stir-FryA classic Sichuan dish featuring aged chili peppers stir-fried with pork, delivering a rich, spicy flavor.
Fàn Xiāng Special Meat Stir-FryA classic Hunan dish made by stir-frying pork and cured meat with green peppers and scallions. Tender, spicy, and aromatic.
Spicy Frog and Shrimp Hot PotSpicy Frog and Shrimp Hot Pot features fresh frogs and shrimp stir-fried with chili, Sichuan pepper, and aromatics for a bold, numbingly spicy flavor.
Eel RiceEel rice features tender eel cooked with rice and seasonings, creating a rich, savory dish popular in Chinese cuisine.
CucumberAfter washing, cucumbers can be sliced or cut into strips and eaten raw or blanched before being mixed in a cold dish. They can also be combined with other ingredients such as garlic, vinegar, and sugar to make a refreshing cold appetizer.