Close

Pin Gan Xiang Shu Yuan Restaurant · Jiangxi Cuisine (Ma Lian Dao Branch)

地方菜 · ⭐ 4.4

Southwest corner of the intersection of Maliandao South Street and Chayuan Road (near Beijing Meteorological Hotel)

Dishes

• 

  Three-Color Bigeye Fish

  Three-color bigeye fish is a dish made with bigeye fish, combined with bell peppers, carrots, and green beans. The fish fillets are stir-fried with vegetables, preserving the freshness of the fish and the crispness of the vegetables, offering a rich flavor.
• 

  Bamboo Shoots with Pork from Jinggang Mountain

  井冈山烟笋炒肉 is a dish featuring smoked bamboo shoots and pork as main ingredients. The smoked bamboo shoots are crisp and tender, stir-fried with sliced pork belly and seasonings like scallions, ginger, and garlic to blend flavors. A small amount of soy sauce and cooking wine is used to enhance the natural taste.
• 

  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.
• 

  Roast Fish Offal

  Roast fish offal is a Chinese dish made with fish offal, marinated and roasted using a special method. The main ingredients include fish head, fish bones, and fish skin, with a fresh, crispy texture.
• 

  Chicken Soup with Earthy Flavor

  The earth chicken soup is primarily made with free-range chicken, carefully stewed to produce a golden broth and tender chicken meat. Ingredients such as ginger slices and goji berries are added during cooking to enhance both the nutritional value and flavor of the soup. The preparation method is simple, emphasizing the natural taste of the ingredients.
• 

  Soft-shelled Turtle Stewed with Vermicelli

  A Chinese dish featuring soft-shelled turtle and vermicelli, slow-cooked in a savory broth until tender and flavorful.
• 

  Tea Tree Mushroom and Pork Rib Clay Pot Soup

  A nourishing soup made with pork ribs and tea tree mushrooms, slowly simmered in a clay pot for rich flavor and aroma.
• 

  Lotus Blood Duck

  Lotus Blood Duck is a dish made primarily from duck meat and duck blood. The duck meat is cut into pieces and stir-fried with chili, ginger, garlic, and other seasonings. Finally, duck blood is added and mixed thoroughly, allowing the duck meat to absorb the fresh flavor of the blood, creating a unique taste.
• 

  Pingxiang Pork Stir-fry

  A Hunan dish featuring pork belly and green peppers stir-fried together, known for its spicy and savory flavor.
• 

  Ganxiang Vinegar Stir-Fried Local Eggs

  Ganxiang Vinegar Stir-Fried Local Eggs is a dish made with local eggs and Ganxiang vinegar, stir-fried with seasonings. Main ingredients are local eggs and Ganxiang vinegar, with a fresh and mild sour taste.
• 

  Stir-fried greens with pork lard bits

  Green cabbage stem stir-fried with pork lard bits is a home-style dish. Wash and cut the stems, drain the lard bits. Heat oil, stir-fry lard bits until fragrant, then add stems until cooked through. Season and serve.

Reviews