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Poyang Lake Roast Cuisine Restaurant • River Fresh Cuisine Restaurant

地方菜 · ⭐ 4.5

Building 14, No. 1 Courtyard, Shuangliu North Street

Dishes

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  Bandit Duck

  Yazhai Tu Fei Ya is a dish made primarily with duck meat, typically whole duck or duck pieces stir-fried with fermented broad bean paste, chili, Sichuan peppercorns, ginger, and garlic. Duck is blanched to remove odor, then sautéed with seasonings and slowly stewed until tender and flavorful.
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  Fermented rice cake

  Fagao is a traditional pastry made primarily from glutinous rice or regular flour, fermented and then steamed. During preparation, ingredients such as sugar and yeast are commonly added to the dough to make it rise, and after steaming, it develops a soft, porous texture.
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  Slow-Cooked Kelp and Pork Rib Soup

  Slow-cooked seaweed and pork rib soup uses pork ribs and seaweed as main ingredients. After blanching the ribs, they are simmered with seaweed in water over low heat until the ribs are tender and the seaweed is flavorful, resulting in a clear broth with a fresh taste.
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  Organic Fish Head Pot

  Organic clay pot fish head with fresh fish head and organic vegetables like tofu and cabbage, slowly stewed in a clay pot without artificial seasonings to preserve the natural flavors.
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  Fisherman's Stewed Offal with Lotus Root

  Fisherman's Stewed Offal with Lotus Root is a Chinese dish made with fish offal and lotus root, cooked with seasonings. Fish offal includes fish heads and bones, combined with lotus root for a rich and delicious taste.
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  Stir-fried Sweet Potato Leaves

  Stir-fried sweet potato leaves is a home-style dish using fresh sweet potato leaves. After washing and blanching, the leaves are quickly stir-fried with garlic or chili in hot oil, then seasoned and served.
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  Stir-fried Yellow Croaker with Spicy Sauce

  Spicy fried yellow catfish is a dish made by stir-frying the fish at high heat and then braising it with seasonings. Main ingredients include ginger, garlic, scallions, and chili peppers, while soy sauce, cooking wine, and sugar are used to enhance flavor and keep the fish tender.
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  Stir-fried Lotus Stem with Yellow Beef

  Lotus stem stir-fried with yellow beef is a dish featuring fresh lotus stems and yellow beef. Cut lotus stems into segments, marinate sliced beef, stir-fry beef until it changes color, then add lotus stems and season. The dish is crisp and tender with rich beef flavor.
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  Bamboo Shoots with Preserved Pork

  A dish made with water bamboo shoots and native pork腊肉. Wash and cut the shoots, blanch the腊肉 to remove saltiness, then stir-fry together for a fresh, fragrant, tender bite.
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  Duchang Stir-Fried Noodles

  Duchang fried rice noodles is a Chinese stir-fry dish made with rice noodles as the main ingredient, including eggs, greens, meat丝 or cured pork. The rice noodles are soaked, then stir-fried with ingredients and seasonings like soy sauce and salt until fluffy and flavorful.
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  Poyang Lake Fried Noodles

  Poyang Lake Fried Noodles is a Chinese snack made with noodles as the main ingredient, stir-fried with eggs, vegetables, and meat. The main ingredients include noodles, eggs, green vegetables, pork or chicken, seasoned with soy sauce, salt, and cooking oil, offering a fresh and smooth texture.
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  Yellow Catfish with Bean Curd Sticks

  Yellow catfish stewed with bean skin is a dish featuring freshwater yellow catfish and dried bean products like tofu skin or bean curd sticks. Clean the fish, add it with bean skin to a pot with water or broth, then simmer gently to make the fish tender and the bean skin flavorful.

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