Gan'an Yijia (Jinshong Branch)
地方菜 · ⭐ 4.4
No. 522, Jinsong Wuqu
Dishes
Jinggangshan Tofu SkinJinggangshan tofu skin is a dish primarily made with tofu skin, typically sliced into strips or cubes and stir-fried with vegetables, meats, and other ingredients, then seasoned and cooked with sauces. The preparation often involves sautéing scallions, ginger, and garlic to enhance flavor, followed by adding the tofu skin and other辅料 for stir-frying, finally seasoning and reducing the sauce.
Yu Gan Chili Stir-Fried with PorkYu Gan chili stir-fried with pork is a dish primarily made with Yu Gan specialty chili and pork. The preparation involves slicing the pork, cutting the chili into segments, stir-frying the pork until it changes color, then adding the chili segments to continue stir-frying, and finally seasoning to taste.
Nanchang Fried Rice NoodlesNanchang fried rice noodles is a traditional Jiangxi dish made primarily with rice noodles, combined with ingredients such as shredded meat and vegetables. After high-heat stir-frying, the rice noodles fully absorb the flavors of the seasonings, resulting in an appealing color and aroma.
Beer DuckBeer 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.
Stir-Fried Lotus ShootsHome-style stir-fried lotus stem shoots is a traditional dish made with lotus stem shoots, garlic, and green peppers. Wash and cut the stems, blanch in boiling water, then stir-fry quickly with garlic and green peppers, season and serve.
Jiangxi Three-Cup ChickenJiangxi Three-Cup Chicken is made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. After cutting the chicken into pieces and stir-frying until it changes color, add sesame oil, rice wine, and light soy sauce along with ginger, garlic, and other seasonings. Simmer over low heat until the chicken is fully cooked and well-seasoned, then reduce the sauce to finish.
Clay Pot SoupWagwan stew is a soup dish prepared by placing meats, poultry, or seafood along with various ingredients into a clay pot, then slowly simmering it over low heat for an extended period. Main ingredients include chicken, pork ribs, duck meat, and pork bones, often accompanied by辅料 such as goji berries, red dates, yam, and lotus seeds. The gentle simmering allows the nutrients from the ingredients to infuse into the broth.
老火烧鸡爪老火烧鸡爪是一道经典的中式卤味菜肴，主要选用新鲜鸡爪，配以八角、桂皮、香叶、花椒等多种香料，经过长时间小火慢卤而成。成品色泽红亮诱人，鸡爪肉质软糯脱骨，胶质丰富，口感黏滑弹牙。卤汁的咸鲜滋味充分渗入骨髓，回味带着淡淡的香料甘醇，是一道极佳的下酒菜或休闲小吃。
Homemade Lotus Root WaterHorse chestnut water is a drink made primarily from lotus root. Fresh lotus roots are peeled, chopped, boiled in water, filtered to extract juice, and sweetened with rock sugar or honey. Serve chilled. Simple preparation, no complex seasonings needed.
Stir-fried Water Bamboo with Preserved PorkStir-fried water bamboo with preserved pork is a Chinese dish using water bamboo and preserved pork as main ingredients. Water bamboo is a seasonal wild vegetable in spring, while preserved pork is cured and air-dried pork. Slice the pork, trim and wash the water bamboo, then stir-fry the pork to release oil before adding the bamboo and quickly cooking until just done. Season and serve.
Gannan Stir-Fried BeefGannan stir-fried yellow beef is a dish featuring sliced yellow beef stir-fried quickly with green peppers, red peppers, and onions. The beef is marinated and cooked at high heat to keep it tender while the vegetables remain crisp.
Gannan Stinky Mandarin FishGannan stinky mandarin fish is made from fresh mandarin fish, fermented and cured to develop a unique flavor, then cooked by frying or steaming. Microbial fermentation during curing creates a special aroma, enhanced with ginger, garlic, and chili during cooking.