Taogongguan · Poyang Lake Fresh (Gaoxin Branch)
赣菜 · ⭐ 4.7
No. 888 Gaoxin Si Road, High-tech Zone (150 meters south of China Unicom Company, near Exit 1 & 2 of Metro Line 3)
Dragon Mate tips
If you are traveling in China to visit Nanchang, this restaurant is worth a stop for great food. This restaurant is located at No. 888 Gaoxin Si Road, High-tech Zone (150 meters south of China Unicom Company, near Exit 1 & 2 of Metro Line 3). It is a 赣菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Steamed Large Mandarin Fish, Steamed Chinese River Shrimp, Nong Tang Zhu Sun Soup.
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: 赣菜
- Rating: 4.7
- Address: No. 888 Gaoxin Si Road, High-tech Zone (150 meters south of China Unicom Company, near Exit 1 & 2 of Metro Line 3)
- Popular dishes: Steamed Large Mandarin Fish, Steamed Chinese River Shrimp, Nong Tang Zhu Sun Soup, Braised Beef Tendon and Beef Shank, Special Sauce Trio
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Dishes
Steamed Large Mandarin FishA Cantonese classic dish featuring fresh large mandarin fish steamed to perfection and served with ginger, scallions, and a light savory sauce.
Steamed Chinese River ShrimpSteamed Chinese river shrimp with ginger, scallion, and garlic, preserving its natural freshness and delicate flavor.
Nong Tang Zhu Sun SoupA nourishing soup made with bamboo fungus, chicken, ham, and broth, known for its rich flavor and delicate texture.
Braised Beef Tendon and Beef ShankA savory dish made by slow-cooking beef tendon and beef shank until tender, resulting in rich flavor and melt-in-the-mouth texture.
Special Sauce TrioA Chinese dish featuring pork belly, eggs, and tofu simmered in a rich special sauce, offering a savory and satisfying flavor.
Biji Fish MawBijia Yu Du is a dish featuring fish maw as the main ingredient, simmered with ham, winter mushrooms, and chicken to absorb their flavors, resulting in a soft and chewy texture. The fish maw must be soaked until soft, blanched, then slowly stewed in broth.
Braised Old-Style Large Softshell Turtle (per catty)Large aged softshell turtle braised with soy sauce, sugar, and cooking wine, resulting in rich broth and tender, gelatinous meat.
Braised Guilin FishletsA Chinese dish featuring small guilin fish simmered in a savory sauce of soy sauce, sugar, and aromatics until tender and flavorful.
Braised Ecological Softshell TurtleBraised ecological softshell turtle with fresh turtle, scallions, ginger, garlic, soy sauce, and cooking wine, simmered until tender and flavorful.- Braised Stone ChickenA Chinese dish made by braising stone chicken with soy sauce, sugar, and aromatics until tender and flavorful.
Shrimp and Fish Fillet SoupA delicate soup made with fresh shrimp paste and tender fish fillets, simmered in broth for a rich, savory flavor.
Vinegar-marinated Jellyfish HeadA cold dish made with jellyfish head, seasoned in a tangy vinegar sauce with vegetables for a refreshing and crisp texture.
Tao Fu Braised CatfishA classic dish featuring fresh catfish braised in a savory sauce with soy sauce, sugar, and aromatics, resulting in tender meat and rich flavor.