Ke Wei 2021 Hakka Cuisine · Business Banquet · Birthday Banquet (Bihaiwan Branch)
粤菜 · ⭐ 4.8
No. 22-52 Jinhai Road, West Gate of Qianhai Kexing Science Park
Dishes
Three-Cup DuckThree-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.
Traditional Hand-Torn Salt-Baked ChickenAncient 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.
Hakka Pork SoupA traditional Hakka dish featuring pork simmered with ginger and scallions to create a clear, savory broth with tender meat.
Hakka Stuffed Bitter MelonA traditional Hakka dish featuring bitter melon stuffed with seasoned minced pork and vegetables, steamed to perfection for a balanced savory flavor.
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。
Hakka-style Stuffed TofuHakka-style stuffed tofu features soft tofu wrapped around a filling of minced pork, dried mushrooms, scallions, and ginger, then steamed. It has a fresh, savory, and slightly sweet flavor with a smooth, tender texture.
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.
Hand-grabbed Lamb RibsHand-grabbed lamb ribs is a dish primarily made with lamb ribs, typically using fresh lamb rib or leg ribs. After marinating, the meat is roasted or stewed until fully cooked. The lamb has a firm texture and tender flavor, which can be eaten by hand, either with seasonings or dipping sauces.
Heyuan Preserved Vegetable StewA Cantonese dish featuring Heyuan preserved vegetables stewed with pork and cured meats, resulting in a rich, savory flavor.
Juicy Braised AbalonePremium abalone is slowly braised with rich broth, allowing it to fully absorb the essence of the soup. The result is tender, flavorful, and juicy, highlighting the natural taste of abalone blended with a rich, savory broth.
Purple Gold Sauce Steamed Fish HeadFresh fish head steamed with a special purple gold sauce, resulting in tender and flavorful dish.
Steamed Fish Dumplings with Winter Melon and Wood Ear MushroomThis dish features tender fish dumplings paired with crisp winter melon and wood ear mushrooms, gently simmered in broth for a rich, savory flavor.
Moonlit Lotus PondLotus 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.
Pineapple Stir-Fried Pork RibsA Cantonese dish featuring pork ribs stir-fried with fresh pineapple, seasoned with soy sauce and sugar for a sweet and tangy flavor.
Scallion Oil Drizzled Flower BassA dish featuring fresh flower bass fish, seasoned with scallions and ginger, finished with hot scallion oil for a fragrant, savory flavor.
Scallion Oil Steamed Sea BassA dish of steamed sea bass topped with fragrant scallion oil, featuring tender fish and aromatic herbs.
Sour Cabbage Stir-Fried IntestinesSour cabbage stir-fried with intestines is a dish primarily made with sour cabbage and pig intestines. After thorough cleaning and boiling, the intestines are stir-fried together with the sour cabbage, allowing the tangy aroma of the cabbage to blend harmoniously with the rich flavor of the intestines, creating a unique taste.