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Blue Rim Bowl · Nanchang Cuisine (Xinjian Branch)

赣菜 · ⭐ 3.9

No. 2, Lane 706 Xingguo Road

Dishes

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  Wuchang Rice

  Wuchang rice, made from high-quality rice grown in the Wuchang region and finely processed. It has a glossy appearance, soft and sticky texture when cooked, and a rich aroma. To prepare, simply rinse the rice, add an appropriate amount of water, and cook until ready to enjoy.
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  Beer-Braised Duck

  Beer-braised duck is a dish made primarily with duck meat, simmered with beer and seasonings such as scallions, ginger, and garlic. After blanching, the duck meat is slowly braised with beer over low heat, resulting in tender, flavorful meat and rich, savory broth.
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  Garlic Stir-fried Sausage

  A Chinese home-style dish made by stir-frying sausages with garlic, resulting in a savory and aromatic flavor.
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  Raw Rice Pork

  A traditional dish made with fresh pork and raw rice, stir-fried to create a unique texture where the meat is tender and the rice remains slightly firm.
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  Braised Large White Fish

  A Chinese dish made by braising a fresh large white fish with soy sauce, sugar, and aromatics until tender and flavorful.
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  Braised Softshell Turtle

  Braised turtle is a traditional dish with turtle as the main ingredient. After the turtle is slaughtered and cleaned, it is cut into pieces, then stir-fried and braised with soy sauce, sugar, cooking wine, and other seasonings. The dish has a bright red color and rich, flavorful broth.
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  Braised Chicken Feet

  A Chinese dish made by slow-cooking chicken feet in soy sauce, sugar, and seasonings until tender and flavorful.
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  Braised Beef Shank with Radish

  A classic Chinese dish featuring tender beef shank and white radish simmered in a savory broth until richly flavorful.
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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

  Spicy frog legs is a dish primarily made with frog legs. Typically, the frog legs are skinned and cut into pieces, then stir-fried together with chili peppers, Sichuan peppercorns, ginger, garlic, and fermented broad bean paste. The cooking process emphasizes precise heat control to ensure the frog meat remains tender while fully absorbing the spicy and numbing flavors.

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