Close

Lingxiu Music Bar & Fruit Restaurant (Zhongyang Plaza Branch)

赣菜 · ⭐ 3.7

3rd Floor, Zhongyang Plaza, Fenghuang Zhong Avenue (enter via Lingxiu KTV)

Dishes

• 

  Nanchang Fried Rice Noodles

  Nanchang 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.
• 

  Nanchang Intangible Cultural Heritage Steamed Pork with Rice Flour

  Nanchang Intangible Cultural Heritage Steamed Pork with Rice Flour is a traditional Jiangxi dish. It primarily uses skin-on pork belly, cut into thick slices and marinated with soy sauce, cooking wine, ginger, and other seasonings. The meat is evenly coated with a special coarse rice flour (made from stir-fried rice, glutinous rice, and spices, then ground). The coated slices are arranged skin-side down in a bowl, sometimes layered with sweet potato or taro chunks. It is then steamed over high heat for an extended period until the meat becomes tender and succulent without being greasy. The finished dish features soft, glutinous meat and rice flour saturated with savory juices, offering a rich aroma.
• 

  Cantonese Barbecue Pork

  Char siu is a dish made by marinating pork tenderloin or梅花肉 and roasting it. Main ingredients include pork, char siu sauce, honey, and soy sauce. The marinated meat is hung on a rack and roasted over medium heat until the surface is crispy and the inside is cooked through, with a glossy red color.
• 

  Wood Ear Mushroom Stir-fried with Water Chestnuts

  Wood Ear Mushroom Stir-fried with Water Chestnuts is a home-style stir-fry dish. The main ingredients are rehydrated wood ear mushrooms and peeled water chestnuts. The mushrooms are torn into small pieces and the water chestnuts are sliced. They are quickly stir-fried in hot oil, seasoned with a small amount of salt, sugar, and water, and cooked until tender and the sauce is reduced. The dish has a crisp texture and clear color contrast.
• 

  Stewed Crawfish

  A Chinese dish made by stewing fresh crawfish with spices like chili, garlic, and ginger, resulting in a rich, aromatic flavor.
• 

  Braised Ecological Softshell Turtle

  Braised ecological softshell turtle with fresh turtle, scallions, ginger, garlic, soy sauce, and cooking wine, simmered until tender and flavorful.
• 

  Braised Softshell Turtle

  Braised turtle is a traditional dish with turtle as the main ingredient. After the turtle is slaughtered and cleaned, it is cut into pieces, then stir-fried and braised with soy sauce, sugar, cooking wine, and other seasonings. The dish has a bright red color and rich, flavorful broth.
• 

  Garlic Broccoli

  Garlic broccoli is a dish made primarily with broccoli and garlic. Blanch the broccoli, drain, then stir-fry with minced garlic in hot oil until well combined and seasoned.
• 

  Garlic Shrimp

  Fresh shrimp are deveined and留尾, stir-fried with garlic, seasoned with salt, cooking wine, and a touch of soy sauce, then garnished with green onions or cilantro. Cooked to perfection for tender shrimp and rich garlic flavor.
• 

  Steamed Scallops with Garlic

  Clean the scallops and arrange them on a plate. Add garlic, ginger, green onions, and a little cooking wine, then steam until cooked through. The main ingredients are fresh scallops and garlic.
• 

  Steamed Poyang Lake White Fish with Cordyceps

  Steamed Poyang Lake White Fish with Cordyceps is a dish made with the specialty white fish from Poyang Lake, steamed alongside the precious Chinese medicinal herb cordyceps. Main ingredients include fresh Poyang Lake white fish, cordyceps, ginger slices, and scallions. During preparation, the cleaned fish is arranged on a plate, topped with cordyceps, ginger, and scallions, then steamed over high heat. The finished dish features tender, white fish meat and a clear, fresh broth, preserving the original flavors of the ingredients.
• 

  Sour Cabbage with Tripe

  A Sichuan dish featuring tender tripe stir-fried with sour cabbage, offering a spicy and tangy flavor.
• 

  Golden Soup Pig's Trotter

  A dish made with pig's trotter simmered in a golden broth, featuring chicken stock, tomato, and carrot for a rich, savory flavor.
• 

  Stir-Fried Squid Rings

  Stir-fried squid tentacles with a fragrant flavor, using squid tentacles as the main ingredient, quickly stir-fried with scallions, ginger, garlic, green and red peppers, and seasonings to maintain their crisp and tender texture.
• 

  Spicy Snails with Sichuan Pepper

  Spicy Snails with Sichuan Pepper is a Sichuan-style dish featuring freshwater snails as the main ingredient. Key components include live snails, dried chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and various spices. The snails are purged of sand, cleaned, blanched, and then stir-fried with aromatics. The dish is seasoned with cooking wine, soy sauce, sugar, and broth, then simmered until flavorful. The snail meat is firm and chewy, immersed in a rich, numbing, spicy, and aromatic sauce.

Reviews