Close

Ganfan · Gansai Jinjing Demonstration Restaurant

地方菜 · ⭐ 4.4

Inner Courtyard, No. 112 Xigexinli

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.
• 

  Nanchang Beer Duck

  Nanchang Beer Duck is a dish made primarily with duck meat, simmered with beer, ginger slices, green onions, star anise, and other seasonings. The duck meat is first blanched, then cooked slowly in a pot with the辅料 until tender and fully flavored. Beer plays a role in removing fishy odors and enhancing aroma during cooking.
• 

  Stir-Fried Beef

  Stir-fried beef is a dish made by quickly stir-frying beef as the main ingredient with vegetables such as green peppers and onions. The beef is sliced and marinated with seasonings, then stir-fried together with the vegetables in a hot wok to keep the beef tender and the vegetables crisp.
• 

  Lushan Stone Chicken

  Lushan Stone Chicken is a dish featuring wild amphibian stone chicken as the main ingredient, typically cooked with ham, mushrooms, and bamboo shoots using gentle stewing or braising methods.
• 

  Braised Pork Trotters with Preserved Mustard Greens

  Braised pig trotters with preserved mustard greens is a dish featuring pig trotters and preserved mustard greens. After blanching, the trotters are stewed with rehydrated mustard greens and seasonings like soy sauce, sugar, and cooking wine, then slowly simmered until the trotters are tender and the greens are flavorful.
• 

  Jiangxi Three-Cup Chicken

  Jiangxi Three-Cup Chicken is made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. After cutting the chicken into pieces and stir-frying until it changes color, add sesame oil, rice wine, and light soy sauce along with ginger, garlic, and other seasonings. Simmer over low heat until the chicken is fully cooked and well-seasoned, then reduce the sauce to finish.
• 

  Secret-Recipe Radish Skin

  Spicy pickled radish skin is a dish primarily made from radish skins, which acquire a unique texture through a special pickling process. In preparation, fresh radishes are selected, peeled, cut into appropriate sizes, then marinated with a specially formulated seasoning before being air-dried.
• 

  Stir-fried Water Bamboo with Preserved Pork

  Stir-fried water bamboo with preserved pork is a Chinese dish using water bamboo and preserved pork as main ingredients. Water bamboo is a seasonal wild vegetable in spring, while preserved pork is cured and air-dried pork. Slice the pork, trim and wash the water bamboo, then stir-fry the pork to release oil before adding the bamboo and quickly cooking until just done. Season and serve.
• 

  Gan-style Stinky Guilfish

  Gan-style stinky mandarin fish uses fresh mandarin fish, fermented specially to develop a unique flavor, then cooked with ginger, garlic, chili and other seasonings. First marinated and fermented, then fried or pan-fried until crispy, finally braised in a savory sauce.
• 

  Spiced Radish Duck Soup

  Braised radish and old duck soup uses old duck and pickled radish as main ingredients. After blanching the duck, both are simmered slowly in water until the duck meat is tender and the radish flavorful, resulting in a clear broth with a delicious taste.
• 

  Sizzling Sauce-Flavored Sea Bass

  Sizzling sauce-marinated sea bass is grilled on a hot iron plate, then topped with a savory sauce made from soy sauce, oyster sauce, garlic, and ginger.

Reviews