Close

Yinhu Restaurant - Jiangxi Cuisine (San Yuan Bridge Branch)

地方菜 · ⭐ 4.4

No. 5, Jing'anli Zhong Street, Jing'anzhuang Area 1

Dishes

• 

  Nanchang Beer Duck

  Nanchang Beer Duck is a dish made primarily with duck meat, simmered with beer, ginger slices, green onions, star anise, and other seasonings. The duck meat is first blanched, then cooked slowly in a pot with the辅料 until tender and fully flavored. Beer plays a role in removing fishy odors and enhancing aroma during cooking.
• 

  Nanchang Fried Rice Noodles

  Nanchang fried rice noodles is a traditional Jiangxi dish made primarily with rice noodles, combined with ingredients such as shredded meat and vegetables. After high-heat stir-frying, the rice noodles fully absorb the flavors of the seasonings, resulting in an appealing color and aroma.
• 

  Nanchang Braised Chicken Feet

  Nanchang braised chicken feet is a dish featuring chicken feet as the main ingredient, simmered with soy sauce, sugar, cooking wine, star anise, and cinnamon to achieve a soft, flavorful texture and a glossy red color.
• 

  Wuyuan Stinky Mandarin Fish

  Wuyuan stinky mandarin fish is a dish made by salting and fermenting fresh mandarin fish before cooking. The main ingredients are mandarin fish and salt. During preparation, natural fermentation gives the fish meat a distinctive aroma, which is then stir-fried with hot oil and garlic and ginger, followed by adding seasonings and braising.
• 

  Lushan Stone Chicken

  Lushan Stone Chicken is a dish featuring wild amphibian stone chicken as the main ingredient, typically cooked with ham, mushrooms, and bamboo shoots using gentle stewing or braising methods.
• 

  Our fish head dish is excellent

  Made with fresh fish head as the main ingredient, seasoned with ginger, scallions, and garlic, then pan-fried or stewed. The fish head is marinated first, then cooked to absorb the broth, resulting in a tender and flavorful dish.
• 

  Best-Tasting Radish

  Main ingredient is white radish, sliced or cubed, cooked by stewing, boiling, or stir-frying. Common dishes include braised radish with pork ribs, braised radish with pork, and stir-fried shredded radish, sometimes with ginger, garlic, and soy sauce.
• 

  Jiangxi Mountain Bamboo Shoots

  Jiangxi mountain bamboo shoots is a dish featuring fresh bamboo shoots as the main ingredient. After blanching, the shoots can be stir-fried with meat丝, cured pork, or eggs, or simmered into soup. Garlic and ginger are commonly used to enhance flavor while preserving the shoots' crisp tenderness.
• 

  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.
• 

  Stone Pot Boneless Chicken Feet

  Stone pot boneless chicken feet is a dish primarily made with chicken feet. After blanching and removing the bones, the chicken feet are placed in a stone pot and stewed or simmered with seasonings to absorb the flavors. Typically, ingredients such as doubanjiang (fermented broad bean paste), garlic, ginger, and chili are added to create a soft, tender texture with rich layers of flavor.
• 

  Water Bamboo with Preserved Pork

  Laihao and preserved pork is a dish primarily made with Laihao and preserved pork. Laihao is a wild vegetable harvested in spring, while preserved pork is made from pork that has been salted and smoked. During preparation, the preserved pork is sliced and stir-fried together with Laihao; the fat from the preserved pork seeps into the Laihao, enhancing its aroma and giving it a crisp, tender texture.

Reviews