Preserved Meat Catfish and Chicken Restaurant (JD Avenue Branch)
Sichuan cuisine · ⭐ 3.7
No. 729, Tao Hu Village, Jingdong South Avenue
Dragon Mate tips
If you are traveling in China to visit Nanchang, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 729, Tao Hu Village, Jingdong South Avenue. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Wuyuan Vegetable Porridge, Dry Pot Beef Tendon, Spicy Pork Intestines Stir-fry.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Nanchang
- Category: Sichuan cuisine
- Rating: 3.7
- Address: No. 729, Tao Hu Village, Jingdong South Avenue
- Popular dishes: Wuyuan Vegetable Porridge, Dry Pot Beef Tendon, Spicy Pork Intestines Stir-fry, Pine Nut Corn, Sichuan Boiled Beef
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Dishes
Wuyuan Vegetable PorridgeWuyuan vegetable porridge is a traditional dish from Huizhou cuisine, made by blending fresh local vegetables with rice flour and cooking into a smooth, savory porridge.
Dry Pot Beef TendonA spicy Sichuan dish featuring beef tendon stir-fried in a dry pot with vegetables and aromatics, known for its rich flavor and chewy texture.
Spicy Pork Intestines Stir-fryDry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
Pine Nut CornSongren Corn is a dish primarily made with corn kernels and pine nuts. The preparation typically involves boiling the corn kernels, stir-frying the pine nuts until fragrant, and then combining them with seasonings to create a bright yellow color.
Sichuan Boiled BeefSichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
Pickled Radish Stir-fried with Pork LardA classic Chinese home-style dish made by stir-frying pickled radish with pork lard, resulting in a savory, crunchy texture and rich aroma.
Spicy Pork Stir-FryStir-fried pork with chili peppers is a home-style dish made primarily from pork and chili peppers. The method involves slicing the pork thinly, cutting the chili peppers into segments, stir-frying the pork until it changes color, then adding the chili segments and continuing to stir-fry. Finally, seasonings are added and the dish is stirred evenly to complete.
Wild Mushroom Stir-Fried with PorkA classic Chinese dish featuring wild mushrooms and pork, stir-fried quickly for a savory, tender result.
Stewed Duck in Hot PotA dish featuring seasoned and dried duck meat slowly cooked in a small hot pot with ginger, scallions, and chili, resulting in tender, flavorful meat.
Long Beans and Potatoes Stir-fryLong beans and potatoes are simmered together until tender, creating a savory dish with a balanced flavor profile.