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Gan’an Renjia (Chuanzhuan Store)

地方菜 · ⭐ 4.6

Room 107, 1st Floor, Building 7, No. 7 Courtyard, Yuxi Road

Dishes

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  Country-style Old Tofu

  Homestyle old tofu is made primarily from traditional tofu, which is stewed to allow the tofu to fully absorb the broth, resulting in a smooth and tender texture with a delicious flavor. During cooking, scallions, ginger, and garlic can be added for aroma, along with appropriate seasonings, slowly simmered over low heat to create a familiar and mouthwatering tofu dish.
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  Jinggangshan Tofu Skin

  Jinggangshan tofu skin is a dish primarily made with tofu skin, typically sliced into strips or cubes and stir-fried with vegetables, meats, and other ingredients, then seasoned and cooked with sauces. The preparation often involves sautéing scallions, ginger, and garlic to enhance flavor, followed by adding the tofu skin and other辅料 for stir-frying, finally seasoning and reducing the sauce.
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  Nanchang Noodle Salad

  Nanchang mixed rice noodles is a specialty snack featuring cooked rice noodles tossed with peanut sauce, chili oil, soy sauce, vinegar, garlic, green onions, and cilantro, plus pickled beans, dried radish, and cucumber strips, all mixed together and served.
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  Nanchang Fried Rice Noodles

  Nanchang fried rice noodles is a traditional Jiangxi dish made primarily with rice noodles, combined with ingredients such as shredded meat and vegetables. After high-heat stir-frying, the rice noodles fully absorb the flavors of the seasonings, resulting in an appealing color and aroma.
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  Nanchang Pork Stir-Fry

  Nanchang meat stir-fry is a home-style dish featuring pork belly slices stir-fried with green peppers and onions, seasoned with soy sauce and cooking wine until tender and fragrant.
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  Stir-Fried Beef with Yellow Onion

  Stir-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.
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  Jiangxi Clay Pot Soup

  Jiangxi clay pot soup is made with pork bones, chicken, duck, or ribs, combined with various Chinese herbs and vegetables, slow-cooked in a special clay pot over low heat for several hours. Minimal seasonings are used, relying instead on the natural flavors of ingredients and herbal aromas.
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  Jiangxi Old Comrade Duck

  Jiangxi Old Comrade Duck is a dish made with duck meat, typically stir-fried with chili, ginger, garlic, and doubanjiang, then simmered in water or broth until flavorful. Cooking emphasizes precise heat control for tender, richly flavored duck.
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  Water Bamboo with Preserved Meat

  Laihao with preserved meat is a dish featuring wild spring vegetable Laihao and cured pork. Laihao is a seasonal wild green, while preserved meat is salted and air-dried pork. The dish is prepared by washing and cutting Laihao into segments, then stir-frying with slices of preserved meat, allowing the fat from the meat to infuse the vegetable for rich flavor.
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  Gannan Stinky Carp

  Gannan stinky carp is made from fresh carp, fermented to develop a unique aroma, then pan-fried or braised. Seasoned with rice wine, chili, ginger, and garlic for flavorful, tender meat.
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  Gannan Stinky Mandarin Fish

  Gannan stinky mandarin fish is made from fresh mandarin fish, fermented and cured to develop a unique flavor, then cooked by frying or steaming. Microbial fermentation during curing creates a special aroma, enhanced with ginger, garlic, and chili during cooking.
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  Fish Roe with Fish Bladder

  Fish roe stewed with fish bladder is a dish featuring fish roe and fish bladder, both cleaned and simmered together with water and seasonings until flavorful. The dish has a bright color and rich texture.

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