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Tangwali Traditional Gan Cuisine (First Block Branch)

赣菜 · ⭐ 4.4

1st Floor, Honggu Kai Xuan First Block, Jiangbao Road

Dishes

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  Nanchang Clay Pot Soup

  Nanchang clay pot soup is made with pork bones, chicken, duck, or ribs, combined with vegetables and herbs, slow-cooked in a special clay pot over low heat for hours. No excessive seasonings are added—flavor comes from the ingredients and long simmering.
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  Salted Egg Yolk Chicken Wings

  Chicken wings marinated and pan-fried until golden, then stir-fried with salted duck egg yolk for a rich flavor. Main ingredients: chicken wings and salted duck egg yolk. Seasoned with oil, salt, and cooking wine.
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  Stir-Fried Beef with Yellow Onion

  Stir-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.
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  Jiangxi Steamed Pork with Rice Flour

  A traditional Jiangxi dish made by steaming marinated pork belly with rice flour, resulting in tender and fragrant meat.
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  Oil-Infused Fish (4th Generation)

  A dish made by slowly cooking fresh fish in oil until tender and fragrant, often seasoned with ginger, scallions, and other aromatics.
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  Clay Pot Braised Pork

  Braised pork belly slow-cooked in a clay pot with soy sauce, sugar, and spices until tender and flavorful.
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  Sugar Cake

  Sugar cake is a traditional dessert made primarily from glutinous rice flour, mixed with sugar and water, then steamed. To prepare it, mix glutinous rice flour with sugar, add an appropriate amount of water to form a paste, pour into molds, steam until cooked, and let cool before serving.
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  Secret-Recipe Chicken Feet

  Braised chicken feet are marinated or stewed with various spices and seasonings after blanching, using soy sauce, cooking wine, ginger, garlic, star anise, Sichuan pepper, and sometimes chili or doubanjiang for flavor.
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  Lotus Blood Duck

  Lotus 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.
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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 Pork Stir-Fry

  Stir-fried pork with chili peppers is a home-style dish made primarily from pork and chili peppers. The method involves slicing the pork thinly, cutting the chili peppers into segments, stir-frying the pork until it changes color, then adding the chili segments and continuing to stir-fry. Finally, seasonings are added and the dish is stirred evenly to complete.
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  Copper-Head Softshell Turtle Cub

  A dish made from fresh softshell turtle fry, gently stewed with scallions, ginger, garlic, and cooking wine, resulting in tender meat and rich broth.
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  Spicy Frog Legs

  Stir-fried Frog is a dish primarily made with frog meat, cooked with various spices and seasonings. The frog meat is tender and, after careful marination, is stir-fried with chili peppers, Sichuan peppercorns, and other seasonings, resulting in an appealing color and aroma.

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