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拾八宴·江西菜·商务宴请(长隆南村店)

地方菜 · ⭐ 4.5

Shops 101–102, No. 255, Jinjiang Avenue

Dishes

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  Braised Pork Belly with Tofu

  Braised pork belly and tofu simmered together in a savory sauce, resulting in a rich and satisfying dish.
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  Xinfeng Intangible Cultural Heritage Radish Dumplings

  Xinfeng Intangible Cultural Heritage Radish Dumplings are a traditional delicacy from Xinfeng, Jiangxi. The main ingredients are local white radish and sweet potato starch. The filling consists of shredded radish stir-fried with minced meat and shiitake mushrooms. The translucent wrapper is made by mixing sweet potato starch with boiling water, then rolled thin and filled, shaped into a crescent or dumpling form, and finally steamed. The skin is crystal clear, tender, and smooth, while the radish filling offers a subtly sweet flavor.
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  Farmhouse Steamed Pork with Rice Flour

  Farmhouse Steamed Pork with Rice Flour is a dish made from pork belly, rice flour, and seasonings like green onions, ginger, and garlic. The pork slices are marinated, layered in a steamer, topped with toasted rice flour, and steamed until tender.
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  Ancient Method Braised Wild Duck

  Ancient method braised wild duck with aromatic spices, tender and flavorful.
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  Ancient-Style Beer-Braised Duck

  Ancient-Style Beer-Braised Duck is a traditional Chinese dish primarily made with fresh duck meat and beer. The duck is cut into pieces, blanched, then stir-fried with spices such as ginger slices, garlic cloves, and dried chili peppers. Beer is added, and the dish is simmered over low heat until the duck becomes tender and absorbs the malty aroma of the beer. No additional water is used, relying solely on the beer and the duck's own juices. The finished dish features tender duck with a subtle beer and spice flavor.
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  Songrong Mushroom Chicken Soup

  A nourishing soup made with free-range chicken and premium Songrong mushrooms, slowly simmered to bring out rich flavors.
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  Old Friend's Stir-Fried Pork with Green Pepper

  A classic Hunan dish featuring pork belly and green peppers, stir-fried until fragrant and spicy.
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  Garlic Stir-Fried Bok Choy

  Stir-fried bok choy with garlic is a dish made by blanching bok choy and sautéing it with minced garlic in hot oil, then seasoning and serving.
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  Gannan Stir-Fried Fish

  Gannan stir-fried fish is a dish made by quickly stir-frying fresh fish with chili, ginger, garlic, and onion. Main ingredients include grass carp or common carp, paired with green and red peppers, scallions, ginger slices, and garlic paste. After sautéing in hot oil, it's cooked with soy sauce and cooking wine until the fish is tender and flavorful.
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  Gannan Stir-Fried Perch

  Gannan Stir-Fried Perch is a home-style dish from the Gannan region of Jiangxi Province. It primarily uses fresh perch, deboned and sliced or cut into small pieces. It is accompanied by green and red chili peppers, ginger, garlic, and other seasonings. During cooking, the fish slices are first marinated with a little salt and starch, then quickly stir-fried in hot oil until they change color. Chili peppers, ginger, and garlic are then added and stir-fried to release their aroma, followed by light soy sauce and cooking wine for seasoning. The dish is quickly tossed and served. The finished dish features tender fish with the fragrance of chili peppers, highlighting the natural flavor of the ingredients in a quick stir-fry.
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  Three-Cup Chicken

  A traditional Jiangxi dish made with chicken and three key ingredients: rice wine, soy sauce, and sesame oil, resulting in a rich, aromatic flavor.
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  Gan Family Taro Bun

  Gan Family Taro Bun is a traditional Chinese dim sum. Its main ingredients are taro, flour, and pork filling. The taro is steamed and mashed, then mixed with flour to form a dough. It is wrapped around a savory filling made from pork, shiitake mushrooms, and scallions, shaped into a bun, and then steamed. The finished bun has a soft, glutinous skin with the fragrance of taro and a juicy, savory filling.
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  Braised Chicken Feet with Soy Sauce

  Braised Chicken Feet with Soy Sauce is a classic Chinese dish made primarily with chicken feet. The chicken feet are cleaned, trimmed, blanched to remove any gamey taste, then deep-fried until the skin wrinkles slightly. They are then simmered with ginger, scallions, star anise, cinnamon, light soy sauce, dark soy sauce, cooking wine, rock sugar, and water over low heat until tender and flavorful, with a rich, glossy sauce.
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  Pickled Fruit Stir-fried Intestines

  A dish made by stir-frying pork intestines with pickled fruit, offering a tangy and savory flavor.
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  Wild Bamboo Shoot and Pig Trotter Stew

  A savory stew combining wild bamboo shoots and pig trotters, slow-cooked to tender perfection with rich, aromatic flavors.
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  Steamed Fish Head with Aged Jar Chopped Chili

  Steamed Fish Head with Aged Jar Chopped Chili is a Hunan-style dish. It primarily uses a fresh large fish head paired with chopped chili that has been fermented in a jar for a long time. During preparation, the cleaned fish head is placed in a special pressure cooker with a generous amount of chopped chili, minced garlic, ginger, and other seasonings, then quickly steamed and pressurized under high heat. The finished dish features tender fish meat fully infused with the salty, fresh, sour, and spicy flavors of the chopped chili.

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