Huang Chu Jiang · Stir-fried Huang Beef (Dongxiang Road Store)
赣菜 · ⭐ 4.3
Room 4-103, 1st Floor, Building 4, Dazhou Jiayuan Relocation Community Phase II, Dongxiang Township, Dongxiang Road
Dragon Mate tips
If you are traveling in China to visit Nanchang, this restaurant is worth a stop for great food. This restaurant is located at Room 4-103, 1st Floor, Building 4, Dazhou Jiayuan Relocation Community Phase II, Dongxiang Township, Dongxiang Road. It is a 赣菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Grandmother's Steamed Egg, Stir-Fried Snowflake Yellow Beef, Seasonal Vegetables.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Nanchang
- Category: 赣菜
- Rating: 4.3
- Address: Room 4-103, 1st Floor, Building 4, Dazhou Jiayuan Relocation Community Phase II, Dongxiang Township, Dongxiang Road
- Popular dishes: Grandmother's Steamed Egg, Stir-Fried Snowflake Yellow Beef, Seasonal Vegetables, Lemon Sichuan Fish with Sauerkraut, Fresh Fish Hot Pot
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Dishes
Grandmother's Steamed EggA classic Chinese home-style dish made by steaming eggs with warm water, resulting in a silky smooth texture. Often seasoned lightly with salt or soy sauce.
Stir-Fried Snowflake Yellow BeefA dish made with premium snowflake yellow beef stir-fried quickly with vegetables like green and red peppers, resulting in tender meat and rich flavor.
Seasonal VegetablesSeasonal vegetables is a dish featuring fresh seasonal vegetables like spinach, mizuna, baby bok choy, and celery. Wash, cut, then blanch or stir-fry briefly to retain freshness and nutrients.
Lemon Sichuan Fish with SauerkrautLemon sauerkraut fish features fresh fish slices cooked with sauerkraut and lemon slices. After boiling in broth or water, lemon adds acidity. The dish offers tender fish and a rich, tangy flavor.
Fresh Fish Hot PotFresh fish hot pot features live fish cooked with tofu and vegetables in a rich broth, delivering a delicate and savory flavor.
Secret Recipe Braised Pork Knuckle with Soy SauceSecret Recipe Braised Pork Knuckle with Soy Sauce is a classic Chinese dish, primarily using the front pork knuckle as the main ingredient. The preparation involves blanching the knuckle to remove any gamey taste, then stewing it in a pot with light soy sauce, dark soy sauce, rock sugar, cooking wine, star anise, cinnamon, bay leaves, scallions, ginger, and other seasonings. It is simmered over low heat for an extended period, allowing the knuckle to fully absorb the savory flavors of the sauce until the meat becomes tender and the color turns a glossy reddish-brown. The finished dish is rich in soy sauce aroma with soft, gelatinous meat.
Sour Pork with PineappleSucculent pork cubes are coated in a starch batter and deep-fried until golden, then stir-fried with pineapple chunks. The sauce is typically made from tomato ketchup, sugar, vinegar, and a pinch of salt, creating a sweet-and-sour flavor profile.
Sour Pepper Jumping FrogA Sichuan dish featuring tender frog legs stir-fried with sour chili, garlic, and ginger, delivering a spicy and tangy flavor.
Pan-Seared ShrimpFresh shrimp marinated and seared on a hot iron plate, resulting in a crispy exterior and tender, flavorful meat.
Fish Roe and Fish Bladder Stir-fryA Sichuan dish featuring fish roe and fish bladder stir-fried with garlic, ginger, and fermented bean paste for a savory, aromatic flavor.