Close

Nanchang Kai Wei Guan · Specializing in Countryside Dishes (Honggu Tan Branch)

赣菜 · ⭐ 4.3

Unit 101-2, 1st Floor, Yuanfan Building, Shijie Trade Road

Dishes

• 

  Spicy Dry Pot Enoki Mushrooms

  Dry-braised deer mushroom is a dish featuring deer mushrooms as the main ingredient, paired with green peppers, red peppers, and onions, stir-fried quickly at high heat. After preparation, the mushrooms are heated in a dry pot with seasonings, allowing them to absorb the sauce fully for a fresh, fragrant, crisp, and tender taste.
• 

  Oil-Infused Fish

  A Cantonese dish featuring fresh fish slowly cooked in oil with ginger, scallions, and seasonings for a rich, savory flavor.
• 

  Skewered Beef with Appetizer Flavor

  Skewered beef slices marinated in a special sauce and grilled, offering a tender and aromatic bite perfect as an appetizer or snack.
• 

  Hand-grab Beef Shank

  A dish featuring beef shank cooked until tender, often seasoned with spices and served for hand-held eating.
• 

  Special Softshell Turtle Cub

  A dish made with fresh softshell turtle fry, simmered slowly with ginger, scallions, and garlic to create a rich, savory flavor.
• 

  Piglet Meat from Shengmi Street

  A spicy Sichuan-style dish made with small pork pieces stir-fried with chili, garlic, and ginger, known as a specialty of Shengmi Street in Chengdu.
• 

  Braised Small Yellow Croaker

  Red-braised small yellow croaker is a Chinese dish featuring small yellow croaker as the main ingredient. The fish is pan-fried until golden brown and then stewed with soy sauce, sugar, cooking wine, and ginger to infuse flavor and create a rich sauce.
• 

  Old Jar Sichuan-Style Fish in Sour Vegetable Sauce

  Old jar sour vegetable fish is made with fresh, tender fish meat and pickled sour vegetables, carefully cooked with various spices and seasonings. The fish meat is smooth and tender, the sour vegetables are crisp and tangy, and the broth is rich and flavorful, perfectly blending sour, fresh, and aromatic tastes.
• 

  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.
• 

  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.
• 

  Braised Pork Elbow in Soy Sauce

  Braised pork knuckle is a dish primarily made with pork knuckles. After blanching, it is simmered with soy sauce, sugar, cooking wine, star anise, cinnamon, and other seasonings until the meat becomes tender and flavorful, resulting in a soft texture and a glossy red color.
• 

  Limited Hand-Torn Chicken

  A limited batch of chicken, slow-cooked in a secret broth and hand-torn for tender, flavorful bites with fresh herbs.
• 

  Braised Chicken Feet with Soybeans

  Yellow soybean braised chicken feet is a dish made primarily with chicken feet and yellow beans. After blanching, the chicken feet are cooked slowly with soaked yellow beans, water, soy sauce, cooking wine, and ginger slices until tender and flavorful.

Reviews