Tang Wa Li · Traditional Gan Cuisine (Bayi Square Branch)
赣菜 · ⭐ 4.5
No. 205 South Guangchang Road, Huamao International Huacheng, Building 19, 1st Floor, Unit 05
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. 205 South Guangchang Road, Huamao International Huacheng, Building 19, 1st Floor, Unit 05. It is a 赣菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Jinggangshan Smoked Bamboo Shoots, Salted Egg Yolk Chicken Wings, Spicy Beef Offal Stir-Fry.
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: 4.5
- Address: No. 205 South Guangchang Road, Huamao International Huacheng, Building 19, 1st Floor, Unit 05
- Popular dishes: Jinggangshan Smoked Bamboo Shoots, Salted Egg Yolk Chicken Wings, Spicy Beef Offal Stir-Fry, Oil-Infused Fish (Third Generation), Oil-Infused Fish (4th Generation)
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Dishes
Jinggangshan Smoked Bamboo Shoots井冈山烟笋 is a dish featuring smoked bamboo shoots as the main ingredient. Smoked bamboo shoots are dried bamboo shoots made by smoking fresh ones. To prepare, soak the shoots, remove the smoky flavor, then cook with pork, cured pork, or chicken using stewing or stir-frying.
Salted Egg Yolk Chicken WingsChicken wings marinated and pan-fried until golden, then stir-fried with salted duck egg yolk for a rich flavor. Main ingredients: chicken wings and salted duck egg yolk. Seasoned with oil, salt, and cooking wine.
Spicy Beef Offal Stir-FryDry Pot Beef Offal is a dish featuring beef offal such as tripe, intestines, and lungs, stir-fried with green peppers, onions, garlic, and ginger, then simmered with seasonings. It has a bright red color, rich aroma, and complex flavors.
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.
Oil-Infused Fish (4th Generation)A dish made by slowly cooking fresh fish in oil until tender and fragrant, often seasoned with ginger, scallions, and other aromatics.
Clay Pot Braised PorkBraised pork belly slow-cooked in a clay pot with soy sauce, sugar, and spices until tender and flavorful.
Secret-Recipe Chicken FeetBraised chicken feet are marinated or stewed with various spices and seasonings after blanching, using soy sauce, cooking wine, ginger, garlic, star anise, Sichuan pepper, and sometimes chili or doubanjiang for flavor.
Braised Frog in Brown SauceA Chinese dish made by braising frogs in a savory brown sauce with soy sauce, sugar, and spices.
Lotus Blood DuckLotus 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.
Crab Leg Noodle SoupA dish featuring fresh crab legs and rice noodles, simmered in a savory broth for a rich, satisfying flavor.
Copper-Head Softshell Turtle CubA dish made from fresh softshell turtle fry, gently stewed with scallions, ginger, garlic, and cooking wine, resulting in tender meat and rich broth.
Spicy Frog LegsStir-fried Frog is a dish primarily made with frog meat, cooked with various spices and seasonings. The frog meat is tender and, after careful marination, is stir-fried with chili peppers, Sichuan peppercorns, and other seasonings, resulting in an appealing color and aroma.