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White Deer Jiangxi Restaurant (Guoquan Store)

地方菜 · ⭐ 4.3

Room 109, Building 13, Lüjing Xinyuan, Xizhao Temple Street

Dishes

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  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.
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  Nanchang Noodle Salad

  Nanchang mixed rice noodles is a traditional snack from Nanchang, Jiangxi Province, mainly made with rice noodles. The preparation involves boiling the rice noodles, draining them, then mixing them thoroughly with soy sauce, peanut crumbs, chili oil, green onions, and other seasonings.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Lushan Stone Chicken

  Lushan Stone Chicken is a dish made with chicken as the main ingredient, combined with stone ear fungus and mushrooms, cooked by stewing. The meat is tender, and the broth is rich and flavorful.
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  Corn and Pork Rib Soup

  Corn and pork rib soup is mainly made from pork ribs and corn. After blanching the ribs, they are cooked together with corn in a pot, adding water and simmering until the ribs are tender and the corn is sweet, resulting in a clear or slightly yellowish broth.
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  Bamboo Shoot and Duck Clay Pot Soup

  Made with old duck and fresh bamboo shoots, simmered slowly in water and seasonings using a clay pot for a rich, flavorful broth.
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  Pork Knuckle with Radish

  A dish made with pork knuckle bones and white radish. The pork bones are blanched to remove odor, then simmered with radish, ginger, and water until the bones are tender and the radish soft, resulting in a rich broth.
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  Stir-fried Water Bamboo with Preserved Pork

  Stir-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.
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  Eggplant from That Autumn

  Eggplant sliced and deep-fried until golden, then stir-fried with garlic, green onions, soy sauce, sugar, and a touch of vinegar.
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  Iron Plate Stir-Fried Noodles

  Iron plate stir-fried rice noodles is a dish made primarily with rice noodles, combined with vegetables, meat, or seafood, and quickly stir-fried on a hot iron plate. To prepare it, rice noodles are first soaked until soft, then mixed with sliced ingredients and stir-fried in a wok with seasonings until fully cooked. The result is a smooth, tender texture with rich aroma.
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  Sizzling Stinky Catfish

  Black carp steak is made from fresh carp that undergoes special fermentation and is then pan-fried at high heat. The fish has a unique fermented flavor on its surface, with tender meat, enhanced by stir-frying with scallions, ginger, and garlic for rich aroma.

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