Mei Jie Hakka Cuisine (Century Spring City Branch)
粤菜 · ⭐ 4.3
2nd Floor, Phase IV Shiji Chun Cheng (above China Minsheng Banking Corporation)
Dishes
Homestyle Tear-Asunder Brown Sugar BunA traditional Chinese steamed bun made with brown sugar and hand-torn for a rustic texture, offering a sweet and comforting taste.
Stir-Fried Flower Crab with Ginger and ScallionA dish made by stir-frying fresh flower crab with ginger and scallions, resulting in a savory and aromatic seafood delicacy.
Hakka Braised PorkA traditional Hakka dish featuring pork belly braised with preserved mustard greens, resulting in tender, flavorful meat with a savory-sweet taste.
Softshell Turtle Steamed with ChickenA nourishing dish made by steaming softshell turtle and chicken together, resulting in a delicate and savory flavor.
Pork SoupA savory soup made with pork and seasonings, slow-cooked to extract rich flavor.
Secret-Recipe Three-Cup IntestinesPork intestines braised in a secret blend of rice wine, soy sauce, and sesame oil, resulting in a rich, savory dish.
Secret-Recipe Three-Cup DuckA flavorful duck dish made with a secret blend of rice wine, soy sauce, and sesame oil, slow-cooked to perfection.
Purple Yam Pork StewA savory dish featuring tender pork and smooth purple yam puree, slow-cooked to perfection for a rich, comforting flavor.
Crispy Roast GooseCrispy-skinned roast goose is a Cantonese roasted meat dish made with a whole goose as the main ingredient. The goose is marinated, hung to air-dry, and then roasted in an oven until the skin becomes crispy and the meat tender. During preparation, honey or maltose syrup is typically brushed onto the goose to create a shiny red crust.
Bottle Pot TofuA Cantonese dish made by steaming soft tofu with minced meat, mushrooms, and shrimp in small clay pots, resulting in a rich, savory flavor.
Braised Pork Trotter in Yellow WineA Chinese dish featuring pork trotters slowly braised in yellow wine, resulting in tender, flavorful meat with a rich aroma.