Nanchang Hotel · Landmark Cultural Restaurant (Wanshou Palace Store)
赣菜 · ⭐ 4.1
Wanshou Palace Historical and Cultural Block, Hetong Lane
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 Wanshou Palace Historical and Cultural Block, Hetong Lane. It is a 赣菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Nanchang Snow Cream, Brush-shaped Pastry, Tengwang Pavilion Imperial Concubine Smile.
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: Wanshou Palace Historical and Cultural Block, Hetong Lane
- Popular dishes: Nanchang Snow Cream, Brush-shaped Pastry, Tengwang Pavilion Imperial Concubine Smile, Rengjintower All-channel Noodles, Braised Tofu Paste with Eel and Pak Choi
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Dishes
Nanchang Snow CreamA traditional sweet dessert made from glutinous rice flour, red beans, and sugar, steamed or frozen to create a soft and sweet treat with local flavor.
Brush-shaped PastryA creative Chinese pastry shaped like a brush, filled with red bean or lotus paste, baked to golden perfection.
Tengwang Pavilion Imperial Concubine SmileTengwang Pavilion Imperial Concubine Smile is a creative shaped dish inspired by Tang Dynasty典故. The main ingredient is fresh shrimp, minced into a paste, seasoned, and molded into lychee shapes. The exterior is evenly coated with red crispy granules and deep-fried at a low temperature to set the shape, giving it a reddish appearance resembling lychee. It is typically plated with green leaf decorations to simulate lychees hanging on branches. The dish features a crispy exterior and tender, sweet, bouncy shrimp filling.
Rengjintower All-channel NoodlesA Jiangxi specialty dish made with rice noodles tossed in a savory sauce and topped with vegetables and peanuts, offering a fresh and flavorful experience.
Braised Tofu Paste with Eel and Pak ChoiBean curd sauce with prawns and oilseed lettuce is a dish primarily made with oilseed lettuce and prawns. Wash and cut the oilseed lettuce into segments, and drain the canned prawns. Heat a wok with oil, add fermented black beans and stir-fry until fragrant, then add the prawns and oilseed lettuce, stir-frying evenly. Season to taste and serve.
Sauce-Flavored Beer DuckA flavorful duck dish simmered with soy sauce, beer, and spices until tender, offering a rich, savory taste.
Golden Award Sugar CakeGolden Award White Sugar Cake is made primarily from glutinous rice flour, clear flour, and white sugar, mixed and fermented before steaming. The finished product is white in color, with a soft and sticky texture and a subtle sweetness.
Snow Pear and Pork Cake SoupA soothing soup made with snow pear, pork cake, and ginger, ideal for nourishing the lungs and hydrating during colder months.
Crispy Oil-Infused FishFresh carp is marinated, coated, and deep-fried until crispy, then immersed in hot oil to retain tenderness. A layered texture with a rich aroma.
Braised Chicken with AbaloneA Chinese dish combining fresh abalone and chicken, slowly braised to create tender meat and rich, savory sauce.
Braised Abalone with Chicken KingA premium dish combining abalone and chicken, slow-cooked in a rich sauce for tender, flavorful meat and soft, chewy abalone.
Braised Chicken Feet with SoybeansYellow 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.