Nanchang Restaurant · Jiangxi Cuisine (Wanshou Palace Branch)
赣菜 · ⭐ 3.5
West side of Nanchang Zhushi Primary School, Zhu Bao Street
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 West side of Nanchang Zhushi Primary School, Zhu Bao Street. It is a 赣菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Fengcheng Stir-fried Beef with Pepper, Jinggangshan Tofu Skin, Nanchang Beer-Braised Old Duck.
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: 3.5
- Address: West side of Nanchang Zhushi Primary School, Zhu Bao Street
- Popular dishes: Fengcheng Stir-fried Beef with Pepper, Jinggangshan Tofu Skin, Nanchang Beer-Braised Old Duck, Braised Pork Belly, Ningdu Three-Cup Chicken
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Dishes
Fengcheng Stir-fried Beef with PepperA dish made by quickly stir-frying tender beef with peppers, known for its spicy and aromatic flavor.
Jinggangshan Tofu SkinJinggangshan tofu skin is a dish primarily made with tofu skin, typically sliced into strips or cubes and stir-fried with vegetables, meats, and other ingredients, then seasoned and cooked with sauces. The preparation often involves sautéing scallions, ginger, and garlic to enhance flavor, followed by adding the tofu skin and other辅料 for stir-frying, finally seasoning and reducing the sauce.
Nanchang Beer-Braised Old DuckA Jiangxi specialty dish made by slow-cooking old duck with beer, ginger, and scallions, resulting in tender meat infused with rich beer aroma.
Braised Pork BellyA classic Chinese dish featuring slow-cooked pork belly in a savory-sweet sauce, tender and richly flavored.
Ningdu Three-Cup ChickenNingdu Three-Cup Chicken is a dish made with chicken as the main ingredient, cooked with rice wine, soy sauce, and sesame oil. Chicken pieces are stir-fried with ginger, garlic, and green onions, then simmered slowly in the three sauces until tender and flavorful.
Must-Eat Frog LegsA spicy Sichuan dish featuring tender frog legs stir-fried with chili, garlic, and ginger for a bold, numbingly delicious flavor.
Osmanthus Pork RibsA Chinese dish made with pork ribs simmered in a sweet osmanthus syrup, resulting in tender meat with a fragrant floral aroma.
Oil-Infused Fish (Third Generation)A Chinese dish made by slowly cooking fresh fish in oil, resulting in tender, flavorful meat with aromatic seasonings like ginger and scallions.
Sweet and Sour Pork TenderloinSweet and sour pork is a Chinese dish made with pork tenderloin. The meat is cut into strips, coated in starch paste, deep-fried until golden and crispy, then stir-fried with a sweet and sour sauce made from sugar, vinegar, soy sauce, and ketchup.
Nanchang Lotus Root SlicesA traditional Jiangxi dish made from fresh lotus root slices, stir-fried or deep-fried with garlic and chili for a crisp texture and savory flavor.
Pea and Shrimp Stir-fryA dish made with fresh shrimp and tender peas, quickly stir-fried with garlic and ginger for a savory, healthy meal.
Fresh Shrimp and ClamsA seafood dish made with fresh shrimp and clams, stir-fried with garlic, ginger, and chili for a savory flavor.
Braised Chicken Feet with SoybeansYellow soybean braised chicken feet is a dish made primarily with chicken feet and yellow beans. After blanching, the chicken feet are cooked slowly with soaked yellow beans, water, soy sauce, cooking wine, and ginger slices until tender and flavorful.