Jiangxi Clay Pot Soup (Luheng Road Branch)
地方菜 · ⭐ 3.5
No. 476, Luheng Road
Dishes
Braised Pork Rice BowlRice topped with braised pork, made by slow-cooking pork belly with soy sauce, sugar, and cooking wine. The tender, flavorful pork pairs perfectly with steaming white rice for a rich taste.
红烧大排红烧大排是一道以猪排骨为主要食材的中式菜肴，先将排骨焯水去腥，再用油煎至表面微黄，加入酱油、糖、料酒、姜片等调料炖煮至入味，最后收汁使排骨表面光亮。成品色泽红亮，肉质软烂。
红烧大肉红烧大肉是一道以五花肉为主要食材的中式菜肴，将五花肉切块后焯水去腥，再加入酱油、糖、料酒等调料进行炖煮，使肉质软烂入味，色泽红亮。
Shredded Pork Fried RiceStir-fried rice with meat strips is made from pork strips, rice, eggs, and vegetables like carrots and green peas. First, marinate the pork strips, then stir-fry with beaten eggs. Add leftover rice and stir well, finally season and mix evenly.
Soft-boiled EggA sunny-side-up egg is made by directly placing an egg into boiling water and cooking it until done. Its characteristic is that the yolk remains round and does not散开, while the white evenly wraps around it, resembling a pouch—hence the name.
Egg Fried NoodlesEgg and noodle stir-fry is a Chinese home-style dish using eggs and fried dough strips as main ingredients. Cut the dough into thin strands, scramble the eggs, then stir-fry eggs first, followed by the dough strips until golden, mix in the eggs and season.
Wild Pepper Beef Rice BowlA savory dish featuring tender beef stir-fried with wild peppers, served over steamed rice for a spicy and satisfying meal.
Scallion and Egg Fried RiceScallion and egg fried rice is a Chinese dish featuring eggs and scallions. Eggs are scrambled and cooked, then mixed with chopped scallions, seasoned, and served over hot rice. Simple to prepare, it preserves the natural flavors of the ingredients.
Shiitake Mushroom and Pork Meatball SoupXianggu Rou Bing Tang is a soup dish primarily made with mushrooms and pork. The preparation involves mincing the pork into fine meat, then simmering it together with mushrooms in the soup until the ingredients are fully blended and the broth becomes rich and flavorful.
Spicy Tofu Rice BowlSpicy tofu rice bowl made with soft tofu stir-fried with doubanjiang, chili, and Sichuan peppercorns, then served over steamed rice. Tofu is blanched to remove odor, then sautéed with spices and poured over rice.