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Wo Guan Li · Jiangxi Stir-Fry King (Hamah Street Branch)

赣菜 · ⭐ 4.2

No. 9, Yuzhang Hou Street, Dian'nao Building

Dishes

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  Second-Generation Oil-Infused Fish

  Fresh perch is marinated and gently cooked in hot oil with aromatics like ginger, garlic, and fermented black beans, resulting in tender, flavorful fish.
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  Sliced Ginger and Frog Legs

  Stir-fried frog with young ginger is a dish featuring frog and young ginger. Cut the frog into pieces and slice the ginger. Heat oil, sauté ginger first, then stir-fry the frog. Add seasonings and cook until done. Commonly includes chili, garlic, and doubanjiang for rich flavor.
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  Nanchang Fried Rice Noodles

  Nanchang fried rice noodles is a traditional Jiangxi dish made primarily with rice noodles, combined with ingredients such as shredded meat and vegetables. After high-heat stir-frying, the rice noodles fully absorb the flavors of the seasonings, resulting in an appealing color and aroma.
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  Spicy and Flavorful Chicken Feet

  Chicken feet are marinated and simmered with chili, Sichuan pepper, and other spices, resulting in a rich, spicy-savory flavor and tender, flavorful texture.
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  Signature碎碎 Chicken

  A signature dish featuring tender minced chicken stir-fried with a secret sauce, delivering a rich and spicy flavor.
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  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.
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  Boiling Fish Fillet

  A Sichuan dish featuring tender fish fillets cooked in a spicy, numbing broth with vegetables and aromatics, served hot.
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  Oil-Soaked Fish (Nanchang Signature Dish)

  Oil-Soaked Fish is a traditional signature dish from Nanchang, Jiangxi. It primarily uses fresh grass carp or bighead carp, which is cut into pieces or cooked whole after preparation. The fish is first marinated with salt, cooking wine, etc., then deep-fried in hot oil until the skin is crispy and the inside remains tender. The fried fish is then placed in a seasoned broth, typically made from soy sauce, sugar, vinegar, ginger, garlic, dried chili peppers, etc., and finally drizzled with hot oil to release the aroma. The finished dish features fish with a crispy exterior and tender interior, offering a savory, slightly spicy flavor with rich oil and soy sauce aromas.
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  Sichuan Pepper Beef

  Sichuan-style pickled chili beef is a dish made primarily with beef, combined with辅料 such as pickled chili peppers, garlic, and ginger. The beef is sliced and marinated with seasonings, then stir-fried together with the pickled chilies to allow the beef to absorb the spicy and sour flavors. The result is tender, juicy meat with a rich and intense taste.
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  Sauce-glazed Sea Bass

  A dish of fresh sea bass steamed and topped with a savory sauce made from soy sauce, sugar, vinegar, and aromatics.
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  Juicy Tofu

  Bursting tofu is a dish primarily made with soft tofu. The tofu is cut into cubes and deep-fried in oil until the surface turns slightly golden while the inside remains soft. Then, a seasoned sauce (typically containing soy sauce, sugar, garlic paste, and green onions) is added to simmer and infuse flavor into the tofu, creating a rich inner sauce that flows out when gently squeezed.
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  Spicy Squid Rings

  Spicy squid rings made with fresh squid and fiery chili peppers, stir-fried quickly for a bold, numbingly hot flavor.
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  Beef Noodle Salad

  Beef and rice vermicelli is a dish primarily made with tender beef and细米粉. The preparation involves slicing the beef thinly, marinating it with a special sauce, quickly stir-frying it, then mixing the cooked rice vermicelli with the stir-fried beef, adding appropriate seasonings and chopped cilantro, and tossing well.
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  Casserole Pork

  A traditional Chinese dish made by slow-cooking pork with vegetables in a clay pot, resulting in tender meat and rich flavor.
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  Spicy Frog Call

  A spicy Sichuan-style dish made with frog meat stir-fried with chili, Sichuan pepper, garlic, and ginger, delivering a bold, numbingly hot flavor.

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