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Feng Wei Xiao Guan Jiangxi Cuisine

地方菜 · ⭐ 4.2

No. 2 and No. 4 Cuizhu Road

Dishes

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  Mountain Tea Oil Braised Free-range Chicken

  A dish made with free-range chicken simmered in mountain tea oil, resulting in tender and flavorful meat with a rich aroma.
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  Zhangshu Pepper Stir-Fried Pork

  A classic Hunan dish featuring pork stir-fried with fresh Zhangshu peppers, delivering a spicy and aromatic flavor.
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  Jiangxi Fried Rice Noodles

  Jiangxi fried rice noodles is a dish made primarily with rice noodles, combined with ingredients such as bean sprouts, carrots, green peppers, and shredded meat, then stir-fried in oil. To prepare it, the rice noodles are first soaked until soft, then stir-fried together with the vegetables and seasonings until fully cooked and well-flavored.
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  Stir-fried Amaranth Stems

  A stir-fried dish made with amaranth stems, garlic, and chili, known for its crisp texture and fresh taste.
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  Charcoal-Grilled Oysters (One Dozen)

  Fresh oysters grilled over charcoal, seasoned with garlic, chili, and herbs for a smoky, savory flavor.
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  Scholar's Free-range Chicken

  A traditional Chinese dish made with free-range chicken and medicinal ingredients like goji berries and red dates, slowly stewed to create a rich, nourishing broth.
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  Freshly Sliced Cumin Lamb Skewers

  Freshly sliced lamb skewers marinated with cumin and spices, grilled to perfection for a flavorful and aromatic dish.
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  Braised Softshell Turtle

  Braised turtle is a traditional dish with turtle as the main ingredient. After the turtle is slaughtered and cleaned, it is cut into pieces, then stir-fried and braised with soy sauce, sugar, cooking wine, and other seasonings. The dish has a bright red color and rich, flavorful broth.
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  Braised Crucian Carp

  Braised crucian carp is a Chinese dish featuring crucian carp as the main ingredient. After cleaning, the fish is pan-fried until golden brown on both sides, then simmered with葱姜蒜, soy sauce, sugar, and cooking wine until the sauce thickens and the fish absorbs the flavors.
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  Lotus Blood Duck

  Lotus Blood Duck is a dish made primarily from duck meat and duck blood. The duck meat is cut into pieces and stir-fried with chili, ginger, garlic, and other seasonings. Finally, duck blood is added and mixed thoroughly, allowing the duck meat to absorb the fresh flavor of the blood, creating a unique taste.
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  Sour Cabbage with Bamboo Shoots

  Suancai Xiaosun is a dish made primarily from sour cabbage and small bamboo shoots. The shoots are sliced and stir-fried with sour cabbage, seasoned appropriately to create a unique flavor.
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  Pressure Cooker Fish Head

  A dish made by stewing fresh fish head with ginger, scallions, and cooking wine in a pressure cooker, resulting in tender meat and rich broth.
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  Braised Chicken Feet with Soybeans

  Stewed chicken feet with soybeans, using soybeans and chicken feet as the main ingredients. The chicken feet are first boiled, then cooked together with soybeans in a pot with seasonings, slowly stewed over low heat. The soybeans are soft and tender, the chicken feet are fresh and delicate, and the broth is rich and nutritious.

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