Weishe · Fish Fun New World (Honggutan Branch)
赣菜 · ⭐ 4.0
No. 5, Ganjiang New World (near the Ferris wheel)
Dishes
Seven-Year Ham Stewed Tofu PuffsSeven-year aged ham stewed with tofu puffs, resulting in a rich, savory dish where the ham's deep flavor infuses into the soft, porous tofu.- Xiangtang Roast ChickenXiangtang roast chicken is a dish made by marinating whole chicken in a secret sauce and roasting it until the meat is tender and the skin is crispy, featuring a rich regional flavor.
Salted Vegetable Braised PorkA traditional Chinese dish made by slow-cooking pork belly with salted vegetables until tender, resulting in rich, savory flavors.
De'an Stone ChickenDe'an Stone Chicken is made from fresh local chicken, marinated with ginger, scallions, garlic, and other seasonings, then slowly stewed in a special stone pot. The meat is tender and juicy, with a rich, fragrant broth that has a mild salty aftertaste.- Clay Pot Braised Wild Boar PorkA traditional Chinese dish featuring slow-cooked wild boar pork in a clay pot with aromatic spices, resulting in tender and flavorful meat.
Pork Shank Stewed with Alpine RadishPork shank and alpine radish slowly stewed together, resulting in a rich, savory broth and tender, sweet radish.
Fermented Rice Noodles with PorkFenmi rou is a traditional dish primarily made with pork belly and glutinous rice. To prepare it, the glutinous rice is stir-fried until golden brown and then ground into powder. The pork belly is sliced and marinated, then mixed with the rice powder and steamed.
Braised Pork IntestinesBraised pork intestines is a traditional dish with pork intestines as the main ingredient. First, clean the intestines thoroughly, cut them into segments, and place them in a pot. Add seasonings such as soy sauce, sugar, and cooking wine, then slowly simmer to allow the intestines to fully absorb the broth, resulting in a glossy red appearance.- Old Jar Fish HeadFresh fish head stewed with old jar pickles and fermented soybean paste, resulting in a rich, spicy-sour flavor.
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.
Scallion-Flavored Big CatfishA Chinese dish featuring big catfish cooked with abundant scallions, resulting in a tender fish with rich onion aroma and savory taste.
Steamed Shrimp with Garlic and VermicelliFresh shrimp steamed with garlic and vermicelli, creating a savory dish where the shrimp is tender and the noodles absorb the rich flavors.
Golden Award Pork CurvedGolden Award Pork Curved is made from premium pork belly, marinated, braised, rolled into a curved shape, then steamed. The finished product has a bright red color, tender and soft texture, rich in flavor with a deep braising aroma.- Candied Tangerine Peel Braised Beef BrisketA Chinese dish featuring beef brisket slowly braised with dried tangerine peel, resulting in tender meat infused with citrus aroma.
Pear and Pork Meatball SoupPear and pork meatball soup uses pears and pork as main ingredients. Pork is minced to make meatballs, combined with peeled and cubed pears, then simmered in water. A few slices of ginger are added to remove fishy odor. The soup is clear, the meatballs tender, and the pears soft.
Donkey Meat with Rice NoodlesA cold dish made by mixing sliced boiled donkey meat with soaked rice noodles, seasoned with garlic, cilantro, chili oil, and other condiments for a fresh and savory flavor.
Stewed Chicken Feet with SoybeansA Chinese dish made by slow-cooking chicken feet and soybeans in a savory sauce, resulting in tender meat and richly flavored beans.