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La Xiang Ji · Jiangxi Cuisine ( Jiuting Jindi Branch )

地方菜 · ⭐ 4.1

No. 6, Lane 99, Huting North Road

Dishes

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  Shangrao Braised Pork

  A traditional dish from Shangrao, featuring slow-cooked pork belly with a rich, savory flavor.
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  Yugan Pepper Stir-Fried Pork

  A Hunan home-style dish made with pork belly and Yugan chili, stir-fried until fragrant and spicy.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Squid Crab Noodles

  A Chinese dish featuring fresh crab and chewy rice noodles, stir-fried with ginger and garlic, then simmered in a savory sauce until the noodles absorb the rich flavors.
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  Jiangxi Fried Rice Noodles

  Jiangxi fried rice noodles is a dish made primarily with rice noodles, combined with ingredients such as bean sprouts, carrots, green peppers, and shredded meat, then stir-fried in oil. To prepare it, the rice noodles are first soaked until soft, then stir-fried together with the vegetables and seasonings until fully cooked and well-flavored.
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  Large Bowl of Rice

  A large bowl of rice served with various dishes, commonly found in Chinese fast food restaurants. The rice is typically steamed or stir-fried and paired with meat and vegetables for a balanced meal.
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  Braised Small Yellow Croaker

  Red-braised small yellow croaker is a Chinese dish featuring small yellow croaker as the main ingredient. The fish is pan-fried until golden brown and then stewed with soy sauce, sugar, cooking wine, and ginger to infuse flavor and create a rich sauce.
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  Braised Yellow Catfish

  A Sichuan dish made by braising yellow catfish with spices like ginger, garlic, and doubanjiang, resulting in a rich and spicy flavor.
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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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  Spicy Frog Legs Stir-fry

  Spicy frog stir-fry is a dish featuring frogs cooked with various vegetables and seasonings. After blanching or pan-frying, frogs are stir-fried with onions, green peppers, potatoes, and lotus roots in a spicy wok, seasoned with doubanjiang, chili, Sichuan peppercorns, garlic, and ginger.
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  Spicy Fish Eggs and Fish Balls

  Spicy Fish Eggs and Fish Balls is a Chinese dish made with fish eggs and fish balls, stir-fried with various seasonings. It has a fresh and tender texture with a rich flavor.
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  Fish Roe and Fish Bladder

  Fish roe and fish bladder is a dish featuring fish roe and fish bladder as main ingredients. The fish bladder must be cleaned and blanched before stir-frying or stewing with the roe, often enhanced with scallions, ginger, garlic, and chili.
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  Braised Chicken Feet with Soybeans

  Braised chicken feet with soybeans, using fresh chicken feet and high-quality soybeans as the main ingredients. The chicken feet are carefully prepared first, then slowly stewed together with soybeans until the meat becomes tender and the soybeans soft and creamy. The dish features a rich, flavorful broth that fully blends the freshness of the chicken feet with the aromatic richness of the soybeans.

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