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Poyang Lake · Jiangxi Stir-Fry · Wucan Stewed Soup (Wudaokou Branch)

地方菜 · ⭐ 4.2

No. 13, Zhongguancun North 2nd Road, Shop D-19 (opposite Lanqiying Residential Community)

Dishes

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  Jinggangshan Oil Tofu Skin

  Jinggangshan oil tofu skin is a dish primarily made with tofu skin. The tofu skin is fried until crispy and then stir-fried with seasonings such as green onions, ginger, garlic, and chili. Some recipes also include vegetables or meat to enhance the flavor and texture.
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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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  National Highway Burned Fish

  Guodao烧鱼 is a dish made primarily with fresh fish, seasoned with scallions, ginger, garlic, soy sauce, and cooking wine, then pan-fried and simmered in water until flavorful. The main ingredients are fish and seasonings, with preparation steps including cleaning the fish, pan-frying to set its shape, and stewing with seasonings until fully infused.
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  Stir-fried Yellow Beef with Camphor Tree

  Stir-fried Zhangshan Yellow Beef is a dish made by quickly stir-frying Zhangshan yellow beef with vegetables such as green peppers and red peppers. The beef is sliced and marinated with seasonings, then stir-fried together with the vegetables in a hot wok to keep the meat tender and the vegetables crisp.
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  Stir-Fried Pork

  Stir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
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  Dry Pot Fish Offal

  Dry Pot Fish Offal is a dish made primarily from fish organs such as fish bladder, fish roe, and fish white, cooked with seasonings like chili peppers, scallions, ginger, and garlic. The preparation involves cleaning the fish offal thoroughly, then stir-frying it together with the seasonings until fully flavored, finally served in a dry pot format to preserve its freshness, aroma, and warmth.
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  Clay Pot Soup

  Wagwan soup is a traditional Chinese soup made by placing ingredients such as meat, poultry, seafood, or vegetables along with water into a clay pot, then slowly simmered over low heat. Key ingredients include chicken, pork, ribs, duck, yam, and goji berries. The cooking process uses minimal seasoning, allowing the natural flavors of the ingredients and long simmering time to create a rich and flavorful broth.
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  Stone Pot Boneless Chicken Feet

  Spicy boneless chicken feet stewed in a stone pot with seasonings to absorb rich flavors.
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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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  Water Bamboo with Preserved Pork

  Laihao and preserved pork is a dish primarily made with Laihao and preserved pork. Laihao is a wild vegetable harvested in spring, while preserved pork is made from pork that has been salted and smoked. During preparation, the preserved pork is sliced and stir-fried together with Laihao; the fat from the preserved pork seeps into the Laihao, enhancing its aroma and giving it a crisp, tender texture.
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  Iron Plate Stir-Fried Noodles

  Iron plate stir-fried rice noodles is a dish made primarily with rice noodles, combined with vegetables, meat, or seafood, and quickly stir-fried on a hot iron plate. To prepare it, rice noodles are first soaked until soft, then mixed with sliced ingredients and stir-fried in a wok with seasonings until fully cooked. The result is a smooth, tender texture with rich aroma.

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