Chuanhong Restaurant (JD Hong Kong Street Branch)
Sichuan cuisine · ⭐ 3.8
No. 19, Ganjia Village, Tangnan Village, Beijing East Road; intersection of Xintao Road and Jingdong Xiao Xianggang Street, Old Campus of Jiangxi University of Science and Technology
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. 19, Ganjia Village, Tangnan Village, Beijing East Road; intersection of Xintao Road and Jingdong Xiao Xianggang Street, Old Campus of Jiangxi University of Science and Technology. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Stir-Fried Beef with Spicy Sauce, Large Bowl Fish, Spicy Beef Offal 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: 3.8
- Address: No. 19, Ganjia Village, Tangnan Village, Beijing East Road; intersection of Xintao Road and Jingdong Xiao Xianggang Street, Old Campus of Jiangxi University of Science and Technology
- Popular dishes: Stir-Fried Beef with Spicy Sauce, Large Bowl Fish, Spicy Beef Offal Stir-Fry, Salted Duck, Chopped Pepper and Egg Stir-fry
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Dishes
Stir-Fried Beef with Spicy SauceStir-fried beef with sauce is a dish made primarily from cooked beef, paired with vegetables such as green garlic and chili peppers, then stir-fried. First, slice the cooked beef, and cut the vegetable ingredients into segments. Next, heat oil in a wok, stir-fry the seasonings until fragrant, then add the beef slices and vegetable segments, stir-frying until fully flavored.
Large Bowl FishA Sichuan-style dish featuring fresh fish and vegetables stewed in a spicy, numbing sauce made with chili, Sichuan peppercorns, and fermented bean paste.
Spicy Beef Offal Stir-FryDry Pot Beef Offal is a dish featuring beef offal such as tripe, intestines, and lungs, stir-fried with green peppers, onions, garlic, and ginger, then simmered with seasonings. It has a bright red color, rich aroma, and complex flavors.
Salted DuckBǎng Yā is a cured duck dish made by salting, air-drying, or smoking the duck. It's seasoned with salt, spices, and seasonings, then dried or smoked to create a unique flavor.
Chopped Pepper and Egg Stir-fryA simple home-style dish made with eggs and chopped green peppers, stir-fried until tender and flavorful.
Braised Frog LegsA Chinese dish made by braising frog legs with spices and sauces until tender and flavorful.
Braised Chicken FeetA Chinese dish made by slow-cooking chicken feet in a savory sauce of soy sauce, sugar, and spices until tender and flavorful.
Stir-fried Water Bamboo with Preserved PorkStir-fried water bamboo with preserved pork is a Chinese dish using water bamboo and preserved pork as main ingredients. Water bamboo is a seasonal wild vegetable in spring, while preserved pork is cured and air-dried pork. Slice the pork, trim and wash the water bamboo, then stir-fry the pork to release oil before adding the bamboo and quickly cooking until just done. Season and serve.
Fermented Rice Wine FishStewed fish dish made with fresh fish marinated in rice wine lees, then steamed or boiled to absorb the wine aroma.
Sour and Spicy SoupHot and sour soup is a Chinese soup dish primarily made with ingredients such as wood ear mushrooms, tofu, eggs, and pork. The preparation involves slicing the ingredients and using either broth or water as a base, then adding vinegar and chili to create a tangy and spicy flavor. Finally, the soup is thickened with a slurry to achieve a rich, viscous consistency.