Siliyi Jinweifang (Zhongda South Road Branch)
赣菜 · ⭐ 4.1
Tianji Junyuan
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 Tianji Junyuan. It is a 赣菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Braised Squab, Innovative Three-Cup Chicken, Nanchang Beef Fried Noodles.
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: 4.1
- Address: Tianji Junyuan
- Popular dishes: Braised Squab, Innovative Three-Cup Chicken, Nanchang Beef Fried Noodles, Hakka Beef Soup, Slow-Simmered Old Chicken
China trip · China travel
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Dishes
Braised SquabSquab is made from young pigeons that have not yet fully grown. After slaughter, plucking, and cleaning, the meat is prepared through marinating, roasting, or stewing. The main ingredient is squab, often enhanced with seasonings such as ginger, scallions, and cooking wine.
Innovative Three-Cup ChickenInnovative Three-Cup Chicken features chicken with a blend of traditional flavors and fresh vegetables, slow-cooked in a special sauce for rich taste and aroma.
Nanchang Beef Fried NoodlesA Jiangxi specialty dish made by stir-frying rice noodles with tender beef slices, vegetables, and savory sauce for a rich, satisfying flavor.
Hakka Beef SoupA traditional Hakka dish featuring slow-cooked beef and vegetables in a clear broth, known for its rich flavor and nourishing qualities.
Slow-Simmered Old ChickenSlow-Simmered Old Chicken is a traditional Chinese stew dish, primarily made with mature chicken that has a longer growth cycle, along with basic seasonings such as ginger and scallions. The chicken is cut into pieces, blanched, then placed in a stew pot or clay pot with ample water and simmered over low heat for several hours until the meat becomes tender and the broth turns clear and flavorful. The dish emphasizes heat control, using low-temperature slow cooking to fully release the chicken's umami and nutrients, resulting in a light yet savory broth.
Clay Pot DuckA traditional Chinese dish made by slow-cooking old duck with ginger, scallions, and goji berries in a clay pot until tender and flavorful.
Braised Lamb with Red SauceRed-braised mutton is a dish primarily made with mutton, prepared using the red-braising method. After slow stewing, the mutton becomes tender and juicy, enhanced by a blend of spices and seasonings that create a rich aroma and deep flavor.
Garlic Pork IntestinesA Chinese dish made with pork intestines and garlic, stir-fried or braised until tender and flavorful.
West Lake Mandarin FishA classic Suzhou dish featuring fresh mandarin fish steamed with ham, mushrooms, and green peas. The fish is tender, the broth clear, and the flavor delicately savory.