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Nanchang Childhood · Gan Cuisine (Guangchang East Road Branch)

赣菜 · ⭐ 3.8

No. 201 East Guangchang Road, Xihu District, Nanchang City, Nanchang Xiaoshihou

Dishes

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  Three-Cup Chicken

  Three-cup chicken is a dish made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. During cooking, the chicken is first cut into pieces and marinated, then combined with sesame oil, rice wine, and light soy sauce, slowly simmered until the chicken is fully cooked and infused with flavor, and finally reduced to coat the ingredients thoroughly.
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  Countryside Bok Choy

  Countryside Bok Choy is a homestyle vegetarian dish primarily made with fresh, tender bok choy (such as Shanghai greens or油菜心). The preparation is simple: the greens are washed, briefly blanched in boiling water to retain their vibrant color and crisp texture, then drained. A small amount of cooking oil (like rapeseed oil or lard) is heated in a wok, minced garlic is stir-fried until fragrant, and the blanched greens are added for a quick toss. The dish is finished with a light seasoning of salt. The result is a bright green, sweet, and crisp dish that highlights the natural flavor of the vegetable.
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  Stir-Fried Squid Tentacles

  A dish made by quickly stir-frying squid tentacles with vegetables like bell peppers and onions, resulting in a fresh and savory flavor.
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  Baby Bok Choy

  Bok choy is a common leafy green vegetable, primarily made from fresh bok choy. It is typically prepared by washing the bok choy, then blanching it or quickly stir-frying it with a small amount of oil, salt, and other seasonings to maintain its crisp texture.
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  Dry-burned Yellow Croaker

  Dry-burned small yellow croaker is a Chinese dish featuring small yellow croaker as the main ingredient. The fish is marinated, pan-fried until golden brown, then stir-fried with scallions, ginger, garlic, and doubanjiang. Water or broth is added and simmered until the sauce thickens and the fish absorbs the flavor. Garnish with chopped scallions or cilantro.
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  Appetizing Duck Trio

  Appetizing Duck Trio is a cold dish primarily made from duck. It features three parts: duck neck, duck wings, and duck feet. After cleaning, these parts are braised for a long time in a master stock seasoned with star anise, cinnamon, Sichuan peppercorns, ginger, soy sauce, and other spices until tender and flavorful. After removal, they are cooled, typically cut into bite-sized pieces, and arranged on a plate. The dish is characterized by its firm texture and rich braised aroma, commonly served as an appetizer or with drinks.
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  Wood Ear Mushroom Meatball Soup

  A savory soup made with minced pork meatballs and wood ear mushrooms, simmered in a clear broth for a light yet flavorful dish.
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  Braised Pork with Baby Turtle

  This dish features baby turtle and pork belly as main ingredients. Pork belly is cut into pieces and blanched, while the baby turtle is cleaned and chopped. Sugar is caramelized in a wok, then the pork is stir-fried to coat with color. Cooking wine, soy sauce, ginger slices, and scallions are added. Water is poured in and brought to a boil before simmering over low heat. When the pork is half-cooked, baby turtle pieces are added and stewed together until the meat is tender and the sauce thickens. The finished dish has a bright red color and soft, glutinous texture.
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  Braised Tofu Skin in Clay Pot

  A Chinese dish made by slow-cooking tofu skin with pork, mushrooms, and vegetables in a clay pot, resulting in a rich, savory flavor.
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  Water spinach

  Water spinach is a common vegetable beloved for its tender texture and unique fragrance. It can be prepared by stir-frying simply or with garlic, preserving its natural flavor and presenting an appealing green color.
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  Braised Duck Parts

  A traditional Chinese dish made by braising duck legs, wings, and gizzards in a savory sauce of soy sauce, sugar, and wine until tender and flavorful.
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  Nanchang Meat Pie Soup

  A traditional Nanchang dish made with minced pork patties simmered in a vegetable and meat broth, resulting in a rich, savory soup.
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  Crab Leg Noodle Soup

  A dish featuring fresh crab legs and rice noodles, simmered in a savory broth for a rich, satisfying flavor.
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  Spicy Frog Legs Stir-fry

  Spicy frog stir-fry is a dish featuring frogs cooked with various vegetables and seasonings. After blanching or pan-frying, frogs are stir-fried with onions, green peppers, potatoes, and lotus roots in a spicy wok, seasoned with doubanjiang, chili, Sichuan peppercorns, garlic, and ginger.
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  黄丫头烧豆腐

  黄丫头烧豆腐是一道以黄丫头（一种小型黄瓜）和豆腐为主要食材的菜肴。将豆腐切块后焯水备用，黄丫头去皮切片，与豆腐一同放入锅中，加入适量清水、调味料，用中小火慢炖至入味。
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  Braised Chicken Feet with Soybeans

  Stewed chicken feet with soybeans, using soybeans and chicken feet as the main ingredients. The chicken feet are first boiled, then cooked together with soybeans in a pot with seasonings, slowly stewed over low heat. The soybeans are soft and tender, the chicken feet are fresh and delicate, and the broth is rich and nutritious.

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