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Haiyan Lou · Traditional Gan Cuisine (Nanchang West Station Branch)

赣菜 · ⭐ 4.7

No. 1888 Xizhan Street, Jiulonghu West Station (intersection of Xizhan Street and Longhushan Avenue)

Dishes

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  Jinggangshan Smoked Bamboo Shoots with Pork

  Jinggangshan smoked bamboo shoot stir-fry with pork is a dish featuring fresh smoked bamboo shoots and pork. The shoots are sliced, pork is cut into strips or thin slices, and all are stir-fried with葱姜蒜. Typically, oil is heated first, meat is stir-fried until colored, then the bamboo shoots are added and quickly cooked with seasoning.
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  Xiangtang Burned Free-range Chicken

  A dish made with free-range chicken slowly braised with chili, ginger, and garlic, resulting in tender, flavorful meat.
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  Small Pot Rice

  A home-style dish made by simmering rice with meat and vegetables in a small pot, resulting in a rich and flavorful meal.
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  Clam Steamed Egg

  A delicate dish made by steaming clams and eggs together, resulting in a tender and savory flavor.
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  Stir-fried Yellow Beef with Smoke Flavor

  Stir-fried yellow beef with smoke is a dish made from yellow beef and vegetables like green pepper, red pepper, and onion. Beef slices are marinated and quickly stir-fried with vegetables to keep the meat tender and veggies crisp.
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  Bird's Nest Mushroom Stewed Old Chicken

  Bird's nest fungus stewed with old hen is a dish featuring aged chicken and cordyceps. After cleaning, both ingredients are simmered slowly in water until the meat is tender and the broth rich, without excessive seasoning to preserve natural flavors.
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  Bafengtang Giant Prawn

  Prawn in Bafang Tang style features fresh large prawns fried until crispy, then stir-fried with garlic, chili, and onion. The prawns are cleaned, marinated, coated in batter, and deep-fried before being tossed with the signature Bafang Tang seasoning for a crunchy exterior and tender interior.
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  Sautéed Clams on Iron Plate

  Sautéed clams on a hot iron plate, using fresh clams washed and stir-fried with garlic, ginger, and scallions to absorb flavors. The high heat locks in freshness, making the meat firm and elastic.
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  Hot Pot Lamb

  Pot-bellied lamb is a dish made by stewing lamb slices with vegetables and seasonings in a small hot pot (pot-bellied stove). The lamb slices are stir-fried with scallions, ginger, garlic, doubanjiang (fermented broad bean paste), and other seasonings, then slowly simmered with chicken stock or water until the meat becomes tender and the broth rich. It is typically served with side ingredients such as cabbage, potatoes, and tofu. The pot is kept heated during serving, allowing diners to cook and eat gradually.
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  Braised Chicken with Mushrooms

  A traditional Chinese dish featuring tender chicken and dried mushrooms simmered in a savory sauce.
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  Spicy Swimming Crab

  Spicy swimming crab is a dish featuring swimming crab as the main ingredient, blanched and stir-fried with chili, Sichuan pepper, ginger, and garlic. The crab meat is tender, rich in flavor, and deeply aromatic.

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