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Tengwang Pavilion Restaurant (Tengwang Pavilion Branch)

赣菜 · ⭐ 4.1

Beside Zhangshi Post Office, Rongmen Road

Dishes

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  Lotus Root Slices

  A dish made from sliced lotus root, typically stir-fried or deep-fried with seasonings like garlic and chili for a crisp texture and savory flavor.
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  Jinggangshan Smoked Bamboo Shoots

  井冈山烟笋 is a dish featuring smoked bamboo shoots as the main ingredient. Smoked bamboo shoots are dried bamboo shoots made by smoking fresh ones. To prepare, soak the shoots, remove the smoky flavor, then cook with pork, cured pork, or chicken using stewing or stir-frying.
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  Jinggangshan Tofu Skin

  Jinggangshan tofu skin is a dish primarily made with tofu skin, typically sliced into strips or cubes and stir-fried with vegetables, meats, and other ingredients, then seasoned and cooked with sauces. The preparation often involves sautéing scallions, ginger, and garlic to enhance flavor, followed by adding the tofu skin and other辅料 for stir-frying, finally seasoning and reducing the sauce.
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  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.
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  Nanchang Sugar Cake

  Nanchang sugar cake is a traditional snack from Nanchang, Jiangxi, made primarily from glutinous rice flour, white sugar, and water. The rice flour is mixed with water to form a paste, poured into molds and steamed, then sprinkled with sugar and cooled to create a soft, sweet dessert.
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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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  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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  Stewed Beef Shank in Stone Pot

  A dish featuring beef shank slowly braised in a stone pot with aromatic spices and seasonings, resulting in tender, gelatinous meat with rich flavor.
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  Scallion-flavored Large White Fish

  Scallion-flavored large white fish is a dish featuring fresh large white fish, seasoned with scallions and ginger. After cleaning and marinating, the fish is steamed or pan-fried to achieve tender meat and rich scallion aroma.
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  Pear and Pork Meatball Soup

  Pear and pork meatball soup uses pears and pork as main ingredients. Pork is minced to make meatballs, combined with peeled and cubed pears, then simmered in water. A few slices of ginger are added to remove fishy odor. The soup is clear, the meatballs tender, and the pears soft.
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  Fresh Fragrant Oil-Steamed Fish

  Fresh fish steamed in fragrant oil with ginger, scallions, and garlic for a delicate, aromatic flavor.
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  Braised Chicken Feet with Soybeans

  Yellow soybean braised chicken feet is a dish made primarily with chicken feet and yellow beans. After blanching, the chicken feet are cooked slowly with soaked yellow beans, water, soy sauce, cooking wine, and ginger slices until tender and flavorful.

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