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Red Chef Banquet (Hongtang New Town Commercial Plaza Branch)

赣菜 · ⭐ 3.2

No. 1521 Changling Avenue

Dishes

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  Health-Preserving Wild Vegetable Dumplings

  Health-preserving wild vegetable dumplings are made by mixing fresh wild greens with lean meat, shaped into balls and steamed for a tender, nutritious dish rich in fiber and vitamins.
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  Drinking Sour Cabbage Fish

  A spicy and sour fish dish made with carp and fermented cabbage, where the flavorful broth is so delicious it can be enjoyed as a soup.
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  Stir-fried Pork with Green Chili

  Stir-fried pork with local chilies is a home-style dish using pork and local chilies. Slice the pork, cut chilies into segments, stir-fry pork until it changes color, then add chilies and season.
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  Pear Meat Pie Soup

  Made with pork filling and pear, the pear is chopped and mixed with minced pork to form a filling, wrapped in dough and steamed into pies, then cooked in clear broth. The soup is clear, fresh and fragrant, with a unique blend of sweet pear and savory meat flavor.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
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  Freshwater Clam and Pig's Stomach Stew

  A savory stew made with freshwater clams and pig's stomach, simmered until tender for a rich, nourishing dish.
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  Spicy Pig's Stomach

  Spicy pig's stomach stewed with chili, Sichuan pepper, and aromatics for a bold, flavorful dish.
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  Braised Softshell Turtle Cub in Clay Pot

  A traditional Chinese dish featuring young softshell turtles braised slowly in a clay pot with savory ingredients like ham and chicken, resulting in a rich, tender flavor.
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  Water Bamboo with Preserved Pork

  Laihao and preserved pork is a dish primarily made with Laihao and preserved pork. Laihao is a wild vegetable harvested in spring, while preserved pork is made from pork that has been salted and smoked. During preparation, the preserved pork is sliced and stir-fried together with Laihao; the fat from the preserved pork seeps into the Laihao, enhancing its aroma and giving it a crisp, tender texture.
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  Grilled Squid Tentacles

  Sizzling squid tentacles is a dish made by stir-frying squid tentacles on a hot iron plate. The squid tentacles, after marinating, are quickly stir-fried with vegetables such as onions and peppers until fully cooked and well-seasoned.
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  Fish Head and Tofu

  Fish head and tofu is a dish primarily made with fish head and tofu. The fish head is usually from bream or bighead carp, while the tofu is typically northern tofu or old tofu. To prepare it, clean the fish head and pan-fry it until lightly golden on both sides, then simmer it together with the tofu, adding ingredients such as ginger slices and scallion segments. Slow-cook over low heat to develop a rich, flavorful broth.

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