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Shan Ge Lobster · Barbecue · Jiangxi Cuisine (Honggutan Store)

小吃快餐 · ⭐ 4.7

Room 106, Unit 1, Hengsheng Yindu, No. 850 Fenghuang Middle Avenue

Dishes

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  Ice-Infused Huangwang Shrimp with Huadiao Wine

  Fresh large shrimp marinated in huadiao wine and ice, resulting in a tender, aromatic dish with a refreshing cold finish.
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  Mountain Brother Spicy Shrimp (Headless & Deveined)

  Fresh shrimp, headless and deveined, stir-fried in a spicy sauce. Tender, flavorful, and perfectly balanced with heat.
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  Dry-Fried Sesame Lotus Root Strips

  A stir-fried dish made with lotus root strips, sesame seeds, and spices, known for its crispy texture and aromatic flavor.
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  Lushan Cloud Mist Steamed Shrimp

  Fresh river shrimp steamed with Lushan cloud mist tea broth, resulting in tender shrimp infused with delicate tea aroma.
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  Lushan Cloud Mist Steamed Crab

  Fresh crab steamed with Lushan cloud mist tea, resulting in tender meat infused with delicate tea aroma.
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  Large Hand-sized Prawn

  A dish featuring large fresh prawns, stir-fried or steamed and seasoned with garlic, chili, and other spices, offering a rich, savory flavor.
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  Soul Fried Rice

  A flavorful fried rice made with affordable rice, eggs, vegetables, and savory seasonings—simple yet satisfying.
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  Daily Selected Pork Hind Leg Bone

  This dish uses fresh, daily-selected pork hind leg bones as the main ingredient. The bones are cleaned and simmered in water with ginger slices and scallions over low heat for an extended period. During the slow cooking process, the marrow and collagen gradually dissolve into the broth, creating a rich and mellow soup base. The dish emphasizes the original flavor of the ingredients, resulting in a clear broth and plump marrow. It is typically served with a simple dipping sauce.
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  Pork Bone and Lotus Root Stewed Soup

  Pork Bone and Lotus Root Stewed Soup is a Chinese soup dish made primarily with pork marrow bones and starchy lotus root. The pork bones are first blanched to remove impurities, then simmered together with chunked lotus root in ample water over low heat for several hours. The long, slow cooking extracts the marrow from the bones and the starch from the lotus root, resulting in a creamy, pale broth. The bones become tender, and the lotus root turns soft and powdery. The soup is seasoned lightly, typically with only ginger slices and salt, to highlight the natural sweetness of the ingredients.
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  Pork Rib and Lotus Root Soup

  Pork Rib and Lotus Root Soup is a Chinese soup made primarily with pork ribs and lotus root. The pork ribs are first blanched to remove impurities, then simmered together with chunks of lotus root in ample water over low heat for several hours until the broth turns milky white and the lotus root becomes tender and starchy. The soup has a light, savory flavor that highlights the natural taste of the ingredients.
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  Juewei Snail with Jiangxi Spicy Flavor

  Fresh snails cooked in a spicy Jiangxi-style sauce with aromatic spices and secret seasoning, delivering a rich, fiery flavor.
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  Beef Horn Hot Pot

  A spicy and flavorful hot pot featuring beef horns simmered in a rich broth with aromatic spices and vegetables.
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  Goat Spine Clay Pot Soup

  A hearty soup made with goat spine bones and spices, slowly simmered in a clay pot for rich flavor and tender meat.
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  Garlic Shrimp

  A popular Chinese dish featuring fresh shrimp stir-fried with garlic, resulting in a savory and aromatic flavor.
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  Lotus Root Soup Simmered Fresh Daily for Three Hours

  This soup is made with fresh lotus root and pork bones as the main ingredients. The pork bones are blanched, then simmered together with chunked lotus root in ample water. Prepared fresh daily, it is gently simmered over low heat for three hours until the broth turns milky white, the lotus root becomes soft and powdery, and the bones are tender. It is seasoned with only a small amount of salt to highlight the natural flavors of the ingredients.
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  Spicy Oil-Braised Shrimp

  Fresh shrimp simmered in a spicy oil-based sauce with chili, garlic, and ginger for a bold, aromatic flavor.
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  Spicy Lobster

  Spicy Lobster Shrimp is a dish made primarily with lobster shrimp, seasoned with various spices and chili peppers. The lobster shrimp are first cleaned, then marinated in a special spicy seasoning, and finally stir-fried at high heat to create a flavorful and spicy dish.
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  Spicy Fermented Rice Shrimp

  Spicy Fermented Rice Shrimp is a Sichuan-style dish featuring fresh shrimp as the main ingredient. The primary cooking method involves stir-frying or braising the shrimp with fermented rice wine lees (酒糟), along with spices such as chili peppers and Sichuan peppercorns. The dish has a bright red color, with the lees imparting a distinctive fermented aroma and a subtle sweet wine flavor, combined with the heat of chili and the numbing sensation of Sichuan pepper. Garlic and ginger are often added for extra flavor. The shrimp remain tender, coated in a rich, aromatic, and spicy sauce.
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  Golden Sticky Rice Egg

  A Chinese dish made by wrapping glutinous rice in egg and steaming it, resulting in a golden, soft exterior and a smooth, rich interior.

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