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Nangong Hot Pot (Nanchang Institute of Technology First Cafeteria Branch)

东北菜 · ⭐ 3.8

Stall No. 7, First Canteen, Nanchang Institute of Technology, No. 998, Chuangye South Road

Dishes

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  Winter Melon and Pigskin Stir-fry

  A traditional Chinese dish made with winter melon and pork skin, simmered together for a light and savory flavor.
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  Beer Duck

  Beer Duck is a dish primarily made with duck meat and beer as main ingredients. The preparation typically involves cutting the duck into pieces, seasoning it, and slow-cooking it with an ample amount of beer until the duck becomes tender and fully infused with flavor, allowing the aroma of the beer to blend perfectly with the duck meat.
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  Home-style Green Beans

  A classic home-cooked dish featuring fresh green beans stir-fried with pork belly and seasonings like garlic and soy sauce, resulting in a savory and satisfying flavor.
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  Spicy Potatoes in Dry Pot

  Dry Pot Potato is a home-style dish primarily made with potatoes, supplemented by ingredients such as pork belly and chili peppers. The preparation involves slicing the potatoes, frying sliced pork belly to render its fat, then adding chili peppers and garlic to stir-fry until fragrant. Finally, the potato slices are stir-fried until cooked through, and chopped green onions are sprinkled on top before serving for added aroma.
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  Shredded Cabbage

  Shredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
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  Authentic Curry Chicken

  Authentic curry chicken features tender chicken thighs simmered in a rich, spiced curry sauce with potatoes and carrots, delivering a bold, aromatic flavor.
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  Braised Chicken Wing Roots

  Braised chicken drumettes is a Chinese dish primarily made with chicken drumettes, which are blanched and then simmered with soy sauce, sugar, cooking wine, ginger slices, and other seasonings. The finished dish has a bright red color, tender meat, and rich flavor.
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  Spicy Chicken Thigh

  Spicy chicken thighs are made from chicken thighs marinated with various spices and then deep-fried. The thighs are first marinated to absorb the flavors, then fried at high temperature until golden and crispy, and finally sprinkled with spicy seasoning for added taste.
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  Fish-Flavored Eggplant

  Fish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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