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Nanchang Greenland Platinum Hotel · Boli All-Day Dining (Yuwuzhou Branch)

赣菜 · ⭐ 3.8

Aixi Lake North Road

Dishes

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  Braised Duck with Winter Bamboo Shoots

  Winter bamboo shoots are simmered with duck, resulting in a rich, savory dish where the tender shoots absorb the deep flavor of the duck.
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  Stir-Fried Beef

  Stir-fried beef is a dish made by quickly stir-frying beef as the main ingredient with vegetables such as green peppers and onions. The beef is sliced and marinated with seasonings, then stir-fried together with the vegetables in a hot wok to keep the beef tender and the vegetables crisp.
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  Pickled Radish Skin

  Spicy radish peel salad is a cold dish made from radish skin. After peeling, the thin outer layer is sliced or shredded, salted, drained, then mixed with garlic, vinegar, sugar, and chili oil. Simple to prepare, it's crisp and refreshing.
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  Papaya and Pearl Chicken Stew

  Papaya stewed with shark's fin is a dessert made from papaya and shark's fin. Peel, seed, and cut papaya into pieces; soak and clean shark's fin beforehand. Place both in a steaming bowl with water or rock sugar, then steam gently until papaya softens and shark's fin becomes translucent gel-like, forming a thick soup.
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  Squirrel Fish

  Squirrel Fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The mandarin fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. Finally, a rich sauce made by stir-frying tomato paste, sugar, and vinegar is poured over it, creating a vibrant color and a squirrel-like appearance.
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  Braised Chicken with Chestnuts

  Chestnut-braised chicken is a dish made primarily with chicken and chestnuts. Chicken pieces are stewed with shelled chestnuts, seasoned with soy sauce, cooking wine, and ginger, then slowly simmered until the chicken is tender and the chestnuts are soft.
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  Five-Spice Boiled Beef

  A Chinese dish featuring beef slow-cooked with five-spice seasoning, resulting in tender, flavorful meat served with vegetables.
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  Xiang-style Jumping Frog

  Fresh frog legs stir-fried with chili, Sichuan pepper, garlic, and ginger, delivering a spicy and aromatic flavor.
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  Stir-fried Pork Kidney

  Stir-fried pig kidneys is a Chinese stir-fry dish using pork kidneys as the main ingredient. The kidneys are cut with diagonal incisions and briefly blanched, then quickly stir-fried with vegetables such as green peppers and onions. Seasonings like soy sauce, cooking wine, ginger, and garlic are added to maintain the tender texture of the kidneys.
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  Braised Intestine Head in Clay Pot

  A dish made by slow-cooking pig intestines with spices in a clay pot, resulting in tender and flavorful meat.
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  Sweet and Sour Lotus Root Cutlets

  A Chinese dish made by stuffing lotus root slices with meat, frying them, and coating in a sweet and sour sauce.
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  Braised Pork with Tofu Puffs

  A classic Chinese home-style dish featuring tender pork belly and tofu puffs simmered in a savory sauce.
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  Golden Garlic Pork Ribs

  Golden Garlic Bone is a dish primarily made with pork ribs. The preparation involves marinating the pork ribs to infuse flavor, then coating them with minced garlic and other seasonings before deep-frying at high temperature until golden and crispy. Finally, it is garnished with chopped green onions to enhance aroma.
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  Bullhead Fish Head

  Bàowáng fish head is a dish featuring a large fish head, typically from bighead carp or silver carp, seasoned with ginger, scallions, and garlic, then stewed or braised. The fish head is first pan-fried until slightly golden, then simmered slowly with broth, soy sauce, and cooking wine to create tender meat and rich soup.

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