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Qing Gong Yan · Chinese Restaurant (Shuangzi Tower Branch)

赣菜 · ⭐ 4.5

No. 998 Honggu Zhong Avenue

Dishes

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  Black Inkfish Broth with Bamboo Shoot Strips

  A dish featuring black inkfish broth as the base, combined with stir-fried bamboo shoot strips for a fresh and savory taste.
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  Luxury Abalone Braised Pork

  A premium dish featuring slow-braised pork belly and fresh abalone in a rich, savory sauce.
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  Health-Promoting Radish

  Health-preserving radish is a dish primarily made with white radish. Typically, the radish is cut into chunks or slices and simmered together with pork ribs, chicken, or lean meat, along with辅料 such as ginger slices and goji berries. It is slowly cooked until the radish becomes tender and the broth turns deliciously flavorful.
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  Nanchang Beer-Braised Duck

  A Jiangxi specialty dish made by slow-cooking duck with beer, soy sauce, and sugar, resulting in tender meat infused with a subtle beer aroma.
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  Cantaloupe Shrimp Balls with Golden Threads

  A fusion dish featuring shrimp balls wrapped in thin cantaloupe threads, offering a delicate balance of freshness and savory flavor.
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  Jiawei Black Pepper Pork Ribs

  Jiawei Black Pepper Pork Ribs are made with fresh pork ribs as the main ingredient. The ribs are marinated, pan-fried until slightly charred on the surface, and then braised in a sauce made with crushed black pepper, soy sauce, cooking wine, and other seasonings. The finished dish features tender meat, rich bone aroma, and a prominent black pepper flavor, making it a savory and slightly spicy home-style dish.
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  Zhelin Lake Fish Head with Soup Filling

  Zhelin Lake Fish Head with Soup Filling is a specialty dish from Jiangxi province. It primarily uses a fresh bighead carp head from Zhelin Lake. The cleaned fish head is marinated, then its cavity is stuffed with a filling made from broth, minced pork, shiitake mushrooms, etc., and sealed with fine string. The fish head is then placed in a clay pot or deep dish, covered with a moderate amount of broth, and slowly braised or steamed over low heat for an extended period. This allows the freshness of the fish head to fully integrate with the flavorful soup from the filling. The finished dish features tender fish meat and a juicy, savory interior.
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  Braised Guilu Fish with Rice Noodles and Fried Dough Sticks

  A flavorful dish featuring fresh Guilu fish simmered with rice noodles, served with crispy fried dough sticks for a satisfying texture contrast.
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  Braised Freshwater Prawns in Oil

  Braised Freshwater Prawns in Oil is a traditional Chinese dish featuring fresh, large freshwater prawns as the main ingredient. Key components include prawns, cooking oil, scallions, ginger, garlic, cooking wine, soy sauce, and sugar. The basic method involves cleaning the prawns, frying them in hot oil until they change color, then setting them aside. Aromatics like scallions, ginger, and garlic are stir-fried in the remaining oil. Cooking wine, soy sauce, sugar, and a small amount of water are added to create a sauce. The prawns are returned to the pan and simmered over medium-low heat until the sauce thickens and the prawns absorb the flavors. The finished dish has a bright red color and firm, flavorful prawns.
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  Flame Snowflake Sirloin Cubes

  A dish of tender beef cubes stir-fried with vegetables and served with a flavorful sauce, ignited at the table for dramatic effect.
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  Glass Black Brown Roast Goose

  A Cantonese dish featuring a whole goose marinated, air-dried, and roasted until the skin becomes crispy and translucent like glass, with tender, flavorful meat.
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  Jade Iron Rod Yam

  A healthy dish made by stir-frying iron rod yam with green peas and carrots, featuring a crisp texture and mild flavor.
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  Nanchang Braised Chicken Feet

  A Jiangxi specialty dish made by slow-cooking chicken feet with spices like chili, star anise, and bay leaves, resulting in tender, flavorful meat.
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  Triple-Flavor Eggplant King with Meat Sauce

  Triple-Flavor Eggplant King with Meat Sauce is a fusion dish featuring long eggplants sliced lengthwise into a fan shape without fully separating. The eggplants are first deep-fried until the skin is slightly crispy and the interior tender. The core of the dish lies in three distinct meat sauces: the first is a spicy sauce made with minced pork stir-fried with fermented bean paste, ginger, garlic, and scallions; the second is a savory sauce with minced beef, shiitake mushrooms, and oyster sauce; the third is a slightly sweet and sour sauce made with minced chicken, tomatoes, and bell peppers. The three sauces are spread over different sections of the eggplant fan and steamed together briefly to allow the flavors to meld. It is finished with a light glaze, sprinkled with scallions and toasted sesame seeds. Main ingredients include eggplant, minced pork, minced beef, minced chicken, fermented bean paste, oyster sauce, tomatoes, shiitake mushrooms, bell peppers, and common seasonings.
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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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  Jing'an Wild Camping Burned Goose

  A dish made with locally raised goose, slow-cooked over wood fire with wild herbs, resulting in tender meat and rich aroma.

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