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Poyang Lake Da Jiu Lou (Da Liu Shu Dian)

地方菜 · ⭐ 4.3

Building 1, No. 15 Daliushu Road Residential Compound

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 Spiced Lotus Root Slices

  Nanchang mixed lotus root slices is a cold dish made primarily from fresh lotus roots. The sliced roots are either blanched or served raw, then mixed with garlic, chili, cilantro and a sauce of soy sauce, vinegar, sugar, and sesame oil.
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  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.
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  Braised White Fish in Spiced Sauce

  Braised white fish is a dish made with fresh white fish, seasoned with scallions, ginger, garlic, and other ingredients, slowly simmered in a special braising sauce. After cleaning, the fish is placed in the sauce with soy sauce, cooking wine, star anise, cinnamon, and other spices, then gently stewed until tender and fully infused with flavor.
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  National Highway Burned Fish

  Guodao烧鱼 is a dish made primarily with fresh fish, seasoned with scallions, ginger, garlic, soy sauce, and cooking wine, then pan-fried and simmered in water until flavorful. The main ingredients are fish and seasonings, with preparation steps including cleaning the fish, pan-frying to set its shape, and stewing with seasonings until fully infused.
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  Ningdu Three-Cup Chicken

  Ningdu Three-Cup Chicken is a dish made with chicken as the main ingredient, cooked with rice wine, soy sauce, and sesame oil. Chicken pieces are stir-fried with ginger, garlic, and green onions, then simmered slowly in the three sauces until tender and flavorful.
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  Steamed White Fish with Anfu Ham

  Steamed white fish with Anfu ham, featuring fresh white fish and Anfu ham slices layered alternately in a dish, then steamed until tender. The delicate fish meat blends harmoniously with the savory ham.
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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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  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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  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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  Stir-fried Greens with Pork Cracklings

  Green cabbage stem stir-fried with pork lard residue is a home-style dish. The stems are washed, cut into segments, and stir-fried with the crispy residue from rendered pork fat, absorbing its rich aroma. The result is tender-crisp greens with a savory, crunchy texture.

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