Close

Xiang赣 People's Cuisine (Zhimou Temple Branch)

Hunan cuisine · ⭐ 3.8

Ground Floor, Shengda Building, Zhenguangmiao Road No. 4

Dishes

• 

  Country-style Tofu

  Country tofu is a home-style dish made with soft tofu, pork belly, green pepper, and red pepper. Tofu cubes are stir-fried with meat slices, then simmered with soy sauce, salt, and a little water to absorb the flavors, finally thickened by reducing the sauce.
• 

  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.
• 

  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.
• 

  Bandit Pig Liver

  Bandit liver is a dish made by stir-frying pig liver with chili, garlic, and other seasonings. After slicing and marinating, the liver is quickly stir-fried with ingredients to achieve a bright red color and tender texture.
• 

  Stir-Fried Pork

  A classic Chinese home-style dish featuring pork belly sliced and stir-fried with green peppers and garlic chives, creating a crispy, aromatic flavor with a crisp vegetable texture.
• 

  Pan-fried Head-turning Fish

  Flat-pan回头鱼 is a dish made with fresh grass carp, seasoned with ginger, garlic, and green onions, then pan-fried in a flat-bottomed skillet. The fish is marinated, then cooked on both sides, followed by simmering in a flavorful sauce to absorb the taste.
• 

  Pan-fried Stinky Catfish

  Flat-pan stinky mandarin fish is a dish made with fresh mandarin fish that has been marinated in fermented tofu or stinky brine, then pan-fried in a flat-bottomed skillet. The fish skin is slightly charred while the inside remains tender and juicy, and it's cooked together with辅料 such as scallions, ginger, and garlic to preserve the original flavor of the fish meat.
• 

  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.
• 

  Braised Tofu in Clay Pot

  Pot-bellied tofu is a dish made primarily with soft tofu, combined with minced meat, greens, or mushrooms, and slowly stewed in a clay pot. To prepare it, cut the tofu into pieces and place it together with the ingredients into the clay pot, add broth or water, and simmer over low heat until fully flavored.
• 

  Grilled Eggplant on Iron Plate

  Sizzling eggplant is a dish featuring eggplant as the main ingredient, cooked at high temperature on a hot iron plate. The eggplant slices are mixed with a special sauce and minced garlic, then quickly heated on the iron plate until cooked, resulting in a fragrant, tender, and juicy texture.

Reviews