Mingmen Burned Dishes · Freshwater Fish · Jiangxi Cuisine (Development Zone Store)
地方菜 · ⭐ 4.5
No. 39, Cuiheng Plaza, Third Avenue
Dishes
Two Fragrances and a Clear Water DumplingTwo Fragrances and a Clear Water Dumpling is made with pork and shrimp as main ingredients, seasoned with scallions and ginger, wrapped in dough, and boiled in clear water. It has a fresh and tender texture with a light flavor that highlights the natural taste of the ingredients.
Nanchang Fried NoodlesA traditional Nanchang snack made with rice noodles, vegetables, and meat, stir-fried or mixed for a savory, satisfying dish.
Ningdu Three-Cup ChickenNingdu Three-Cup Chicken is a dish made with chicken as the main ingredient, cooked with rice wine, soy sauce, and sesame oil. Chicken pieces are stir-fried with ginger, garlic, and green onions, then simmered slowly in the three sauces until tender and flavorful.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.- Lu Shan Bamboo Shoots Stir-Fried with PorkA classic Chinese home-style dish made with dried Lu Shan bamboo shoots and pork, stir-fried until flavorful and tender.
Marinated SeafoodLaozhi seafood is a cold dish made primarily with fresh seafood such as shrimp, crab, and shellfish, combined with vegetables like cucumber and carrot, and soaked in a specially prepared sauce. To prepare it, cook or blanch the seafood, then cool it down. Mix it with sliced accompaniments and add a dressing made from soy sauce, vinegar, sugar, garlic, ginger, and chili. Chill to allow the flavors to meld before serving.
Seasonal Cold DishSeasonal cold dishes mainly use fresh vegetables of the season, such as cucumber, carrot, wood ear mushroom, and mung bean sprouts. After washing and cutting, they are mixed with seasonings typically including soy sauce, vinegar, garlic, sesame oil, and chili oil, then well blended to serve.
Fruitwood Roast DuckPeking duck, made from Beijing ducks, is marinated and roasted over fruit wood. The duck is inflated, cleaned, gutted, seasoned with special spices, then slowly roasted until crispy skin and tender meat.- Zhangshu Bay Pepper and Egg Stir-fryA classic Hunan dish featuring fresh small chili peppers from Zhangshu Bay and eggs, stir-fried quickly to preserve flavor and texture.
Tianjin-style Stir-fried Mixed VegetablesTianjin-style stir-fried mixed vegetables is a traditional home dish featuring bean sprouts, leeks, vermicelli, and eggs. After preparing the ingredients, stir-fry eggs first, set aside, then add bean sprouts, leeks, and vermicelli in order, mix with eggs, season, and serve.
Seafood Steam PotSeafood steamed pot is made primarily with fresh seafood such as shrimp, crab, shellfish, and fish slices, combined with vegetables like cabbage, tofu, and mushrooms. Ingredients are layered in a steamer and cooked using steam. The preparation involves minimal seasoning to preserve the natural flavors of the ingredients.- Soft and Tender Chicken FeetTender chicken feet slow-cooked in a secret spice blend, resulting in a rich, savory flavor and melt-in-your-mouth texture.
- Clay Pot Lotus Root SoupA nourishing soup made with lotus root and meat, slowly simmered in a clay pot for rich flavor and health benefits.
Vegetarian Three FreshVegetarian Three Fresh is a dish primarily made with seasonal vegetables, featuring tender asparagus, crisp black fungus, and nutritious carrots. The preparation is simple: clean the ingredients, cut them into bite-sized pieces, then lightly stir-fry to preserve their natural freshness and nutrients.
Old Stir-Fried ThreeLao Bao San is a Chinese stir-fry dish featuring pig liver, kidneys, and stomach. Sliced ingredients are marinated with wine and starch, then quickly stir-fried with garlic and ginger, finished with soy sauce and salt.
Lotus Blood DuckLotus Blood Duck is a dish made primarily from duck meat and duck blood. The duck meat is cut into pieces and stir-fried with chili, ginger, garlic, and other seasonings. Finally, duck blood is added and mixed thoroughly, allowing the duck meat to absorb the fresh flavor of the blood, creating a unique taste.
Radish and Seafood SoupRadish and seafood soup is made with radish threads and various seafood, cooked in broth. The soup is clear, fresh, with soft radish threads and tender seafood.
Grilled Sea Bass on Iron PlateSizzling sea bass is made with fresh sea bass that is marinated and then pan-fried on a hot iron plate. Once the fish is fully cooked, it is stir-fried with scallions, ginger, garlic, soy sauce, and cooking wine to enhance its flavor. The high heat of the iron plate creates a slightly charred surface that locks in the juices, resulting in tender and flavorful fish.
Spicy Seafood Grand MasterA spicy seafood dish featuring shrimp, squid, clams, and other fresh ingredients stir-fried with chili, Sichuan pepper, and garlic for a bold, aromatic flavor.
Cucumber and Shrimp DumplingsCucumber and shrimp dumplings use fresh cucumber and shrimp as main ingredients. Cucumber is chopped, squeezed to remove water, mixed with minced shrimp, seasoned, and used as filling. Dough is made from flour and water, filled, sealed, and cooked by boiling or steaming.