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Lu Yi Jia Yan · Wanshou Palace Historic District Branch

赣菜 · ⭐ 4.2

Zhongshan Road, Guangrunmen Subdistrict (opposite Zhongyi Plaza; beside Exit 1 of Wanshou Palace Metro Station)

Dishes

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  客家煎酿豆腐

  客家煎酿豆腐 is made by hollowing out tofu and filling it with a mixture of minced pork, dried shrimp, scallions, and ginger, then pan-frying until golden brown and simmering in a seasoned sauce until flavorful. Main ingredients are tofu and meat filling.
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  Luling Ding Can Rice

  A traditional Jiangxi dish featuring rice cooked with preserved pork, mushrooms, and greens in a clay pot for a rich, savory flavor.
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  Jingdezhen Clay Oven Chicken

  A specialty dish using fresh chicken marinated in secret spices, wrapped in special clay and slow-cooked in high heat to achieve tender, flavorful meat.
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  Tapioca Dessert

  Tapioca dessert is a sweet dish made primarily from cassava. After peeling and cutting the cassava into pieces, it is boiled until tender and then simmered with rock sugar or brown sugar. The texture is soft and chewy, with a subtle sweetness.
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  Ningdu Three-Cup Chicken

  A traditional Jiangxi dish made with chicken, rice wine, soy sauce, and sesame oil, simmered to perfection for rich flavor.
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  Jiangxi Style Stir-Fried Yellow Beef

  Jiangxi Style Stir-Fried Yellow Beef is a dish primarily made with fresh yellow beef. Tender cuts like beef tenderloin or shank are sliced thinly or into strips. It is typically cooked with green and red chili peppers, garlic slices, and ginger shreds. The beef is first quickly blanched or seared to retain moisture, then stir-fried over high heat with the other ingredients. Basic seasonings like cooking wine, soy sauce, and salt are added during cooking. The finished dish features tender meat with a glossy appearance, highlighting the natural flavor of beef and the fresh spiciness of chili peppers.
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  Ruijin Beef Soup

  Ruijin beef soup is made with fresh beef and local spices, slowly simmered to create a clear broth with tender meat and rich aroma.
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  Olive Oil-Braised Sea Bass

  Pan-seared sea bass is a dish made with fresh sea bass. After cleaning and scoring the fish, it's marinated with ginger slices and green onions to remove fishy odor, then steamed and drizzled with hot oil and seasoned with soy sauce and cooking wine for a tender, flavorful result.
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  Stewed Pork Ribs with Lotus Seeds in Clay Pot

  A nourishing soup made by slow-cooking pork ribs and fresh lotus seeds in a clay pot, resulting in a rich, savory flavor.
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  Clay-Baked Chicken

  A traditional Chinese dish where chicken is marinated, wrapped in clay, and slow-roasted over charcoal for a rich, tender flavor.
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  Porcelain Kiln Fruitwood Roast Duck

  Porcelain Kiln Fruitwood Roast Duck is a specialty roasted duck dish. It primarily uses high-quality force-fed ducks, which are marinated and then hung inside a specially designed porcelain kiln. The duck is slowly roasted using fruitwoods such as apple or pear wood as fuel. The unique aroma and smoke from the burning fruitwood permeate the meat, resulting in a crispy, date-red skin and tender, juicy meat with a subtle fruity wood fragrance. It is typically served with thin pancakes, sweet bean sauce, shredded scallions, and cucumber strips.
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  Peking Roast Duck

  Old Beijing Roast Duck is made from tender Peking duck with a unique roasting technique, resulting in crispy skin and tender meat with a bright red color. It's best enjoyed by wrapping slices in thin pancakes, along with scallion strips and sweet bean sauce.
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  Pork Intestines

  Offal is a dish made primarily from pig intestines, processed through cleaning, boiling, and seasoning. It has a bright color, tender texture, and rich aroma.
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  Ganzhou Hakka Pan-Fried Stuffed Tofu

  Ganzhou Hakka Pan-Fried Stuffed Tofu is a traditional Hakka dish. The main ingredients are fresh soft tofu and minced pork filling. During preparation, a small hole is made in the center of square soft tofu cubes, which is then stuffed with a mixture of minced pork, chopped shiitake mushrooms, scallions, and seasonings. The tofu cubes are then pan-fried in oil over low heat until both sides turn golden brown and the skin becomes slightly crispy. Finally, a small amount of broth or soy sauce is added to braise briefly, allowing the tofu to absorb the flavors. The finished dish features a fragrant, slightly chewy exterior and a tender, juicy filling, with the tofu and meat flavors well integrated.
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  Fresh Spicy Oil-Infused Fish

  A dish featuring fresh fish marinated in a spicy oil blend, resulting in tender, flavorful meat with a bold kick.
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  Black Truffle Three-Cup Chicken in Clay Pot

  Black Truffle Three-Cup Chicken in Clay Pot is a dish that combines the traditional Three-Cup Chicken method with the flavor of black truffle. Main ingredients include chicken pieces, black truffle slices or paste, ginger slices, garlic cloves, and Thai basil. The basic cooking method involves braising the chicken in a clay pot with equal parts sesame oil, soy sauce, and rice wine (the traditional 'three cups' ratio), finishing with black truffle for aroma. The resulting dish features tender chicken in a rich sauce, blending the savory taste of Three-Cup Chicken with the distinctive fragrance of black truffle.

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