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Xin Yijia · Country Kitchen (Baixia Jiangxia Store)

地方菜 · ⭐ 4.3

No. 199, Huangshi North Road

Dishes

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  Homestyle Stir-Fried Pork

  Farmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
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  Nanchang Sugar Cake

  Nanchang sugar cake is a traditional snack from Nanchang, Jiangxi, made primarily from glutinous rice flour, white sugar, and water. The rice flour is mixed with water to form a paste, poured into molds and steamed, then sprinkled with sugar and cooled to create a soft, sweet dessert.
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  Coca-Cola Chicken Wings

  Cola chicken wings is a dish made by stewing chicken wings with cola, ginger slices, and other seasonings. After blanching, the wings are simmered in cola until the sauce thickens and the wings are flavorful with a glossy surface.
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  Ji'an Rice Noodles

  Ji'an rice noodles are a traditional snack from Ji'an, Jiangxi, made with steamed rice noodles and topped with stir-fried beef, bean sprouts, peanuts, and spicy sauce.
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  Stir-fried Fish Head with Local Chilies

  A flavorful dish featuring a fresh fish head simmered with local chilies, ginger, and garlic, resulting in a rich, spicy, and aromatic flavor.
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  Garlic Sprout Stir-Fried with Dried Beef

  Garlic sprouts and dried beef are sliced and quickly stir-fried with soy sauce and cooking wine, resulting in a savory and slightly spicy flavor with rich garlic aroma.
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  Signature Earth-Oven Chicken

  A signature dish featuring free-range chicken slow-roasted in an earth oven, resulting in tender meat with a crispy skin and rich, savory flavor.
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  Lemon Chicken Feet

  Lemon chicken feet is a refreshing cold dish made primarily from chicken feet, seasoned and marinated with lemon juice, garlic, cilantro, and other seasonings. After being boiled, the chicken feet are thoroughly mixed with the dressing and refrigerated for several hours to allow the flavors to fully penetrate.
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  Step Higher

  Step by Step Rising is a dish primarily made with chicken thigh meat, carrots, green peas, and corn kernels. The chicken thigh pieces are marinated with seasonings, then stir-fried together with the vegetables and finished with a thickened sauce. The cooking process emphasizes precise heat control to maintain the tenderness and freshness of the ingredients.
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  Jiangxi Steamed Pork with Rice Flour

  A traditional Jiangxi dish made by steaming marinated pork belly with rice flour, resulting in tender and fragrant meat.
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  Braised Wild River Fish

  A traditional Chinese dish featuring fresh river fish braised in a savory sauce with ginger, scallions, and soy sauce.
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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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  Lotus Root Soup

  Lotus root soup is a dish primarily made with lotus root as the main ingredient, often simmered together with pork bones or chicken. The preparation is simple: clean the ingredients, add sufficient water, and slowly stew for several hours until the broth becomes rich and the lotus root is tender. Finally, season with an appropriate amount of salt according to personal taste.
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  Stewed Fish Head with Fish Bladder

  A savory dish featuring stewed fish head and fish bladder, seasoned with ginger, garlic, and fermented bean paste, simmered until richly flavorful.
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  Stir-fried Wormwood with Preserved Pork

  Lihao stir-fried with preserved pork is a dish using Lihao and preserved pork as main ingredients. Wash and cut Lihao into segments, slice the preserved pork, then stir-fry together to let the pork fat infuse into the Lihao, enhancing its aroma.

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