Liu Family Home-style Cuisine (Qifeng Road Branch)
特色菜 · ⭐ 3.5
No. 2299, Yanjiang North Avenue, Hongyuan Xingcheng, Building 13
Dragon Mate tips
If you are traveling in China to visit Nanchang, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 2299, Yanjiang North Avenue, Hongyuan Xingcheng, Building 13. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Fried Tofu from the Countryside, Jinggangshan Tofu Skin, Cabbage Noodles.
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: 特色菜
- Rating: 3.5
- Address: No. 2299, Yanjiang North Avenue, Hongyuan Xingcheng, Building 13
- Popular dishes: Fried Tofu from the Countryside, Jinggangshan Tofu Skin, Cabbage Noodles, Sichuan Mǎoxiěwàng, Large Organic Cauliflower
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Dishes
Fried Tofu from the CountrysideA rustic dish made by frying soft tofu and seasoning with garlic and green peppers, resulting in a crispy exterior and tender interior.
Jinggangshan Tofu SkinJinggangshan 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.
Cabbage NoodlesCabbage and vermicelli is a dish made primarily from cabbage and vermicelli. Cabbage is shredded, and vermicelli is soaked in warm water, then drained. Both are stir-fried together with garlic, scallions, and oil to absorb the fragrance of cabbage and seasonings.
Sichuan MǎoxiěwàngSichuan Maoxuewang is a spicy Sichuan-style hot pot dish primarily made with duck blood, tripe, beef intestine, luncheon meat, bean sprouts, and tofu skin. First, the ingredients are blanched or cooked, then stir-fried with beef tallow hot pot base until fragrant, followed by adding broth to boil and finally simmering all ingredients together to absorb the flavors.
Large Organic CauliflowerLarge organic cauliflower dish made with fresh organic cauliflower, blanched or lightly stir-fried to retain its crisp tenderness. Seasoned simply with garlic and ginger to highlight the natural flavor.
Dry Pot Heart and LungsA spicy Sichuan dish made with pork heart and lung, stir-fried in a dry pot with vegetables like bell peppers and onions.
Casserole-Flavored Yellow CroakerA dish made with fresh yellow croaker fish, marinated in casserole seasoning and pan-fried until tender and fragrant.
Pickled BeansA stir-fried dish featuring fresh green beans and pickled vegetables, offering a tangy and spicy flavor profile.
Old Mother Roast DuckA Chinese dish featuring a whole duck marinated and braised in a secret sauce, resulting in a rich, tender, and flavorful meal.
Pingshang Meat Stir-FryPingxiang meat stir-fry is a home-style dish made with pork belly and green peppers. Sliced pork belly is stir-fried with green peppers and seasoned to achieve tender meat and crisp peppers with rich flavor.
Spicy Oil-Infused FishSpicy oil-marinated fish is a dish made with fresh fish and seasoned with chili, ginger, garlic, and other spices, then finished with hot oil to infuse flavor.
Meat Connected to BoneSpiced chicken and chicken cartilage skewers are a grilled dish made by alternating chicken cartilage and chicken meat on skewers. After marinating, they are grilled on a rack until golden and crispy on the outside, with tender and juicy meat inside.