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Gan Yuan · Jiangxi Courtyard Restaurant (GuoMao Store)

地方菜 · ⭐ 4.5

No. 78 Jianguo Road (300 meters east of DAWANG LU SKP Shopping Center)

Dishes

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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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  Nanchang Steamed Pork with Rice Flour

  Nanchang Steamed Pork with Rice Flour is a dish made by marinating pork belly slices in rice flour, soy sauce, cooking wine, ginger, and garlic, then steaming until tender. The seasoned meat is arranged neatly on a plate, topped with toasted rice flour, resulting in soft, flavorful pork and fragrant rice flour.
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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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  Jiangxi Three-Cup Chicken

  Jiangxi Three-Cup Chicken is made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. After cutting the chicken into pieces and stir-frying until it changes color, add sesame oil, rice wine, and light soy sauce along with ginger, garlic, and other seasonings. Simmer over low heat until the chicken is fully cooked and well-seasoned, then reduce the sauce to finish.
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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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  Lao Biao Duck

  Lao Biao Duck is a dish made with duck meat and seasoned with chili, ginger, garlic, and doubanjiang. Duck is blanched to remove odor, then stir-fried with seasonings and simmered in water until flavorful, finally reducing the sauce.
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  Stir-fried Water Bamboo with Preserved Pork

  Stir-fried water bamboo with preserved pork is a Chinese dish using water bamboo and preserved pork as main ingredients. Water bamboo is a seasonal wild vegetable in spring, while preserved pork is cured and air-dried pork. Slice the pork, trim and wash the water bamboo, then stir-fry the pork to release oil before adding the bamboo and quickly cooking until just done. Season and serve.
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  Bafengtang Giant Prawn

  Prawn in Bafang Tang style features fresh large prawns fried until crispy, then stir-fried with garlic, chili, and onion. The prawns are cleaned, marinated, coated in batter, and deep-fried before being tossed with the signature Bafang Tang seasoning for a crunchy exterior and tender interior.
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  Yellow Egg in a Bag

  Huang Ya'er's poached egg is a home-style dish using eggs as the main ingredient. The egg is cracked directly into hot oil and fried until the white sets while the yolk remains runny, typically seasoned with scallions and salt. Simple to prepare, it requires careful heat control to maintain a tender yolk.

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