Close

Xin Yi Jia Jiangxi Cuisine (Changxing Road Branch)

地方菜 · ⭐ 4.3

Changxing Commercial Plaza, No. 68 Changxing Road, 3rd Floor

Dishes

• 

  Jinggang Tofu Skin

  Jinggang tofu skin is a dish made primarily from dried tofu skin, which is soaked, sliced, and stir-fried with minced pork, scallions, ginger, garlic, and seasonings like soy sauce and cooking wine until flavorful.
• 

  Stir-fried Catfish with Wild Chilies

  Fresh catfish from rural ponds is simmered with wild chilies, resulting in a flavorful dish with tender fish and spicy, aromatic sauce.
• 

  Homestyle Stir-Fried Pork

  Farmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
• 

  Nanchang Fried Rice Noodles

  Nanchang fried rice noodles is a stir-fried dish made with rice noodles, bean sprouts, carrots, green peppers, and shredded meat. Soak the noodles first, then stir-fry with ingredients and seasonings like soy sauce and salt until cooked through.
• 

  Stir-fried Mandarin Fish with Local Chili

  A dish made by simmering fresh mandarin fish with local chili, resulting in tender fish and rich, spicy flavor.
• 

  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.
• 

  Braised Chicken

  Roast chicken is a traditional Chinese dish with chicken as the main ingredient. During preparation, the chicken is marinated and then roasted until the skin turns golden and crispy while the meat remains tender and juicy. The cooking process emphasizes precise control of heat to ensure the best texture and flavor of the chicken.
• 

  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.
• 

  Radish and Yellow Beef Stir-fry

  A dish made by quickly stir-frying fresh radish strips with tender yellow beef, resulting in a flavorful and satisfying meal.
• 

  Spicy Rice Field Fish

  A dish made with rice field fish, stir-fried with chili, Sichuan pepper, and aromatics, delivering a rich, spicy flavor.
• 

  Fish Head and Fish Bladder Stir-fry

  A Sichuan dish made with fish head and fish bladder, stir-fried with chili, garlic, and fermented bean paste for a spicy and savory flavor.

Reviews