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Miaoshifu (Qingshan Lake South Avenue Branch)

赣菜 · ⭐ 4.1

Nos. 1050–1052 Qingshan South Lake Avenue & Qingshan Lake Avenue

Dishes

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  Stir-Fried Lucky Dish

  A stir-fried dish made with pork tenderloin, bell peppers, and garlic, symbolizing prosperity and good fortune.
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  Sichuan-style Mao Xue Wang

  Chuan-style Mao Xue Wang is a hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and tofu skin, stir-fried with chili, Sichuan pepper, and doubanjiang, then simmered in broth.
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  Shredded Cabbage

  Shredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
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  Signature Yellow Croaker

  Signature large yellow croaker is made with fresh yellow croaker, steamed with scallions, ginger, and garlic. The fish has tender flesh, and steaming preserves its natural flavor, highlighting the freshness of the fish meat. The dish has a clear, bright color and is shaped like a fish leaping over the dragon gate, symbolizing good fortune.
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  Preserved Vegetable Chicken Feet

  A Cantonese cold dish made with chicken feet and preserved vegetables, simmered until tender and flavorful.
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  Beef Brisket with Vermicelli

  Beef brisket stewed with vermicelli, a dish featuring beef brisket and vermicelli as main ingredients. After blanching, the beef is simmered with aromatics like scallions, ginger, garlic, star anise, and cinnamon until tender, then soaked vermicelli is added to absorb the rich broth.
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  Special Plate Garlic Shrimp

  Fresh large shrimp stir-fried with abundant garlic on a special iron plate, resulting in tender and flavorful seafood dish.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Glass Noodle Cabbage Roll

  Cabbage and vermicelli is a dish primarily made with cabbage and vermicelli. The cabbage is shredded and stir-fried together with softened vermicelli, typically seasoned with minced garlic, ginger slices, and other seasonings. After sautéing in oil until fragrant, the ingredients are evenly mixed so that the vermicelli absorbs the cabbage's juices, resulting in a crisp texture with rich layers of flavor.
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  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.
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  Pickled Radish Stir-fried with Pork Lard

  A classic Chinese home-style dish made by stir-frying pickled radish with pork lard, resulting in a savory, crunchy texture and rich aroma.
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  Stewed Pig Tail with Soybeans

  A Chinese dish made by stewing pig tail with soybeans, resulting in a rich, savory flavor and tender texture.

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