Wanan Fish Head Dongbo Fish Restaurant (Honggutan Branch)
农家菜 · ⭐ 3.9
South Side of International Convention and Exhibition Center, Ganjiang South Avenue, Hongjiaozhou
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 South Side of International Convention and Exhibition Center, Ganjiang South Avenue, Hongjiaozhou. It is a 农家菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Braised Tofu with Pine Mushrooms, Clay Pot Lamb, Braised Wuchang Fish.
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: 农家菜
- Rating: 3.9
- Address: South Side of International Convention and Exhibition Center, Ganjiang South Avenue, Hongjiaozhou
- Popular dishes: Braised Tofu with Pine Mushrooms, Clay Pot Lamb, Braised Wuchang Fish, Water Bamboo Leaf Stir-Fried Eel Slices, Green Eggplant
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Braised Tofu with Pine MushroomsBraised Tofu with Pine Mushrooms is a home-style dish featuring fresh or rehydrated pine mushrooms and soft tofu. The pine mushrooms are cleaned and sliced, while the tofu is cut into cubes. The mushrooms are first stir-fried in oil until fragrant, then the tofu is added and gently stirred to avoid breaking. A moderate amount of water or broth is added along with basic seasonings like soy sauce and salt. The dish is then simmered over medium-low heat until the tofu absorbs the umami flavor of the mushrooms and the sauce thickens. The finished dish is subtly colored, with fragrant mushrooms and tender, flavorful tofu.
Clay Pot LambClay Pot Lamb is a stew dish primarily made with lamb. It typically uses bone-in lamb pieces, paired with ingredients like white radish, ginger, and garlic. During preparation, the lamb is blanched to remove gaminess, then placed in a clay pot with the other ingredients. Water or broth is added, and the dish is simmered over low heat for a long time until the lamb becomes tender and the broth rich. This dish emphasizes the natural flavors, resulting in soft, tender meat and a hearty broth.
Braised Wuchang FishA Chinese dish featuring Wuchang fish braised in a savory sauce of soy sauce, sugar, and wine, resulting in tender, flavorful meat.
Water Bamboo Leaf Stir-Fried Eel SlicesStir-fried with water bamboo leaves and eel slices, primarily made from water bamboo leaves and eel. Quickly stir-fried in hot oil to retain a crisp and tender texture. The dish has a clear color and fresh, slightly salty flavor, highlighting the natural taste of the ingredients.
Green EggplantGreen eggplant sliced and stir-fried or deep-fried, often seasoned with garlic and chili for a savory taste.
Fish HeadFish head is primarily made from fresh fish heads, typically cleaned and then stewed or pan-fried with ingredients such as ginger slices and scallions. It can be paired with accompaniments like tofu, Chinese cabbage, and mushrooms to create soups or stir-fried dishes.
Fish OffalFish offal is a dish primarily made from fish organs, including fish heads, bones, and fish bladders. After cleaning and processing, the fish offal is slowly stewed with seasonings such as scallions, ginger, and garlic, preserving its freshness and creating a rich, flavorful broth.