Close

Tao Gong Guan · Poyang Lake Freshwater (Greenland Yuecheng Store)

赣菜 · ⭐ 4.6

No. 168 Xizhan Street, Greenland Yuecheng West Zone Commercial Units

Dishes

• 

  Squid and Bamboo Shoot Stew

  A traditional Chinese dish featuring squid and bamboo shoots simmered together to create a rich, savory stew.
• 

  Cherry Liver

  Cherry liver is an innovative dish featuring fresh goose liver as the main ingredient, carefully prepared to resemble the shape and color of cherries. The liver has a delicate texture and rich flavor, enhanced by a specially crafted sauce that further highlights its deliciousness.
• 

  Steamed Large White Fish from Poyang Lake

  Fresh large white fish from Poyang Lake steamed with ginger and scallions, highlighting its natural freshness and delicate flavor.
• 

  Braised Beef Tendon and Beef Shank

  A savory dish made by slow-cooking beef tendon and beef shank until tender, resulting in rich flavor and melt-in-the-mouth texture.
• 

  Braised Pork Intestines in Clay Pot

  Stewed pork intestines in a clay pot, cleaned and slow-cooked with scallions, ginger, garlic, chili, and other seasonings. The intestines are tender and flavorful, with rich broth often served with bean sprouts, potatoes, or vermicelli.
• 

  Braised Old Softshell Turtle

  A slow-cooked dish featuring aged softshell turtle in a savory sauce made with soy sauce, sugar, and wine.
• 

  Braised Old-Style Large Softshell Turtle (per catty)

  Large aged softshell turtle braised with soy sauce, sugar, and cooking wine, resulting in rich broth and tender, gelatinous meat.
• 

  Braised Guilin Fishlets

  A Chinese dish featuring small guilin fish simmered in a savory sauce of soy sauce, sugar, and aromatics until tender and flavorful.
• 

  Braised Poyang Lake Fat Fish Head (per jin)

  This dish features the head of a bighead carp (fathead fish) from Poyang Lake, typically weighing 1-2 jin. The main preparation involves pan-frying the cleaned fish head until lightly browned on both sides, then stir-frying with ginger, garlic, and dried chili for aroma. Soy sauce, cooking wine, sugar, and water are added, and the fish head is braised using the 'hong shao' (red-braising) technique until the sauce thickens and the meat is fully flavored. The finished dish has a glossy red color and tender flesh.
• 

  Shrimp and Fish Fillet Soup

  A delicate soup made with fresh shrimp paste and tender fish fillets, simmered in broth for a rich, savory flavor.
• 

  Taofu Braised Large Catfish (per catty)

  A large catfish from Taofu, braised with soy sauce, sugar, and wine for a rich, savory flavor.
• 

  Silver Fish with Egg

  A dish featuring fresh silver fish and eggs, lightly pan-fried to golden perfection, offering a delicate, savory flavor and tender texture.
• 

  Cucumber and Lettuce Shreds

  Cucumber and Lettuce Shreds is a refreshing cold dish primarily made with cucumber and lettuce. The cucumber and lettuce are peeled and cut into fine shreds, then briefly salted to remove excess moisture and enhance crispness. After squeezing out the water, they can be seasoned with minced garlic, a little sugar, and aromatic vinegar according to preference, and finally tossed with sesame oil. The dish is characterized by its vibrant green color and crisp texture, offering a simple, homemade side that highlights the natural flavors of the ingredients.
• 

  Crispy Poyang Lake Small Knife Fish

  Fresh small knife fish from Poyang Lake, marinated and deep-fried until crispy outside and tender inside, offering a savory and satisfying bite.
• 

  Braised Pork Belly with Abalone

  Abalone braised pork is a traditional delicacy made primarily with abalone and fatty pork belly. The preparation involves cutting the pork into pieces, stir-frying until browned, adding seasonings, and slow-cooking until the meat becomes tender. Finally, abalone is added to simmer together, allowing the seafood flavor of the abalone to perfectly blend with the rich taste of the braised pork.

Reviews