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Yingjiang Hong Jinggangshan Cuisine (Dunhe Store)

地方菜 · ⭐ 4.0

Shop 101, No. 18 Ledun Road, Yingjianghong (Ledun Branch)

Dishes

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  Bamboo Shoots with Preserved Pork

  Winter bamboo shoot stir-fried with preserved pork is a Chinese dish primarily made with fresh winter bamboo shoots and preserved pork. The winter bamboo shoots are sliced and blanched to remove bitterness, while the preserved pork is sliced and stir-fried to render its fat. The two ingredients are then stir-fried together with appropriate seasonings until well combined.
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  Nanchang Fried Rice Noodles

  Nanchang fried rice noodles is a stir-fried dish made with rice noodles, bean sprouts, carrots, green peppers, and shredded meat. Soak the noodles first, then stir-fry with ingredients and seasonings like soy sauce and salt until cooked through.
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  Stir-fried Eggs with Ground Pork

  Stir-fried eggs with wild mushrooms is a home-style dish using wild mushrooms and eggs. Wash and slice the mushrooms, beat the eggs. Heat oil in a pan, fry eggs first, then stir-fry mushrooms, finally mix in eggs and stir well.
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  Stir-Fried Winter Melon

  A simple and healthy dish made by stir-frying winter melon with garlic and scallions, popular in Chinese households.
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  Stir-Fried Jinggang Bamboo Shoots

  A dish made by stir-frying fresh bamboo shoots from Jinggang Mountain with chili and garlic, resulting in a crisp and savory flavor.
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  Zhangshu Port Fried Chili

  A Hunan dish featuring local small chilies pan-fried until crispy, with a mild heat and savory flavor.
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  Steamed Pork Ribs with Rice Flour

  Steamed pork ribs with rice flour is a dish made by marinating pork ribs in seasonings, coating them with ground rice flour, and steaming them until tender. The main ingredients include pork ribs, rice, and seasonings such as soy sauce, dark soy sauce, cooking wine, ginger slices, and green onion segments. The preparation involves marinating the ribs first, then mixing them with fried rice flour, and finally steaming until they are soft and tender.
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  Braised Baby Taro

  Braised Baby Taro is a homestyle stew dish featuring small taro roots. The taro is peeled, washed, and lightly pan-fried until slightly golden. Then, light soy sauce, dark soy sauce, sugar, and water are added. After bringing to a boil, it simmers over low heat until the taro becomes tender and flavorful, and the sauce thickens. The finished dish has a glossy red-brown color and a soft, creamy texture.
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  Stir-fried Water Bamboo with Preserved Meat

  Stir-fried water bamboo with preserved meat is a Chinese dish using water bamboo and preserved pork as main ingredients. Water bamboo is a seasonal wild vegetable in spring, while preserved meat usually refers to preserved sausage or pork. When stir-fried together, the fat from the preserved meat infuses into the bamboo, enhancing its aroma. First slice the preserved meat, wash and cut the water bamboo. Heat oil in a wok, sauté the preserved meat until fragrant, then quickly stir-fry the water bamboo until just cooked.
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  Pepper and Boneless Pork

  Green pepper boneless pork is a dish made with pork spine meat and green peppers. After blanching, the pork and sliced green peppers are stir-fried together with seasonings until flavorful. The dish has a bright color, tender meat, and crisp green peppers.
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  Braised Fish with Green Peppers and Edamame

  Braised Fish with Green Peppers and Edamame is a home-style stew dish. The main ingredients include fish (commonly grass carp or sea bass), green peppers, and fresh edamame. The fish is cut into pieces, pan-fried until slightly golden, then simmered with green pepper chunks and edamame. Basic seasonings such as ginger, garlic, soy sauce, and cooking wine are added during the braising process. The dish is cooked over medium-low heat to allow the fish to absorb flavors while remaining tender, with the edamame becoming soft and the green peppers retaining their fresh aroma. The resulting dish has a rich broth with well-integrated natural flavors.

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