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Mingyue Xiao Chu Jiangxi Cuisine & Fusion (Gu'an Branch)

地方菜 · ⭐ 4.5

No. 9 Guang'anmen Station West Street

Dishes

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  Nanchang Beer Duck

  Nanchang Beer Duck is a dish made primarily with duck meat, simmered with beer, ginger slices, green onions, star anise, and other seasonings. The duck meat is first blanched, then cooked slowly in a pot with the辅料 until tender and fully flavored. Beer plays a role in removing fishy odors and enhancing aroma during cooking.
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  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.
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  Lushan Stone Chicken

  Lushan Stone Chicken is a dish featuring wild amphibian stone chicken as the main ingredient, typically cooked with ham, mushrooms, and bamboo shoots using gentle stewing or braising methods.
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  Mixed Rice Noodles

  Stir-fried rice noodles is a cold dish made primarily with rice noodles. After boiling, the noodles are drained and mixed with various seasonings and toppings such as cucumber ribbons, carrot strips, bean sprouts, crushed peanuts, and cilantro. Common dressings include soy sauce, vinegar, chili oil, garlic, and sesame paste.
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  Large Fish Head from Reservoir

  Fresh reservoir big fish head is the main ingredient, paired with ginger slices, green onions, tofu, and pickled chili peppers, slow-cooked in broth. The fish head is first pan-fried, then simmered in high-quality stock to make the flesh tender and the soup rich.
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  Jiangxi Specialty Meat Dumpling Soup

  Jiangxi-style meat pie soup features minced pork mixed with scallions, ginger, soy sauce, and starch, shaped into small pies, boiled in water, then served with greens or tofu, garnished with cilantro or green onions. The broth is clear, the meat pies tender.
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  Jiangxi Clay Pot Soup

  Jiangxi clay pot soup is made with pork bones, chicken, duck, or ribs, combined with various Chinese herbs and vegetables, slow-cooked in a special clay pot over low heat for several hours. Minimal seasonings are used, relying instead on the natural flavors of ingredients and herbal aromas.
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  Stir-fried Water Bamboo with Preserved Pork

  Stir-fried mud bamboo with preserved pork is a dish using mud bamboo and preserved pork as main ingredients. Wash and cut mud bamboo into segments, slice the preserved pork, then stir-fry together to absorb the pork's fat and aroma, keeping the original flavor without excessive seasoning.
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  Smoked Bamboo Shoots

  Smoke bamboo shoots is a dish made primarily from dried bamboo shoots. After soaking and cutting into segments, the shoots are smoked or stir-fried to impart a unique smoky aroma. A small amount of seasonings like salt and soy sauce is added to enhance the flavor.
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  Special Clay Pot Soup

  Special clay-pot soup uses a ceramic pot to slow-cook ingredients like chicken, pork ribs, duck, mushrooms, and goji berries with water, sealing the pot and simmering gently for hours to fully blend nutrients and flavors.
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  Glass Noodle Pot

  Fish ball stew features rice noodles as the main ingredient, combined with meat, seafood, or vegetables. All ingredients are cooked together in a clay pot, allowing the noodles to absorb the rich broth. Typically, the noodles are soaked first, then stir-fried with other ingredients until fully cooked.

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