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Gan Xiang Yuan · Jiangxi Home Cooking (Guan Nan Avenue Branch)

地方菜 · ⭐ 3.7

Shops H01–H06, Baijia Commercial Street, Chenjia Community

Dishes

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  Fried Tofu from the Countryside

  A rustic dish made by frying soft tofu and seasoning with garlic and green peppers, resulting in a crispy exterior and tender interior.
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  Jinggangshan Crisp Bamboo Shoots

  A dish made from fresh bamboo shoots, pickled and stir-fried to achieve a crisp texture with a subtle savory flavor, typical of Jiangxi cuisine.
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  Dry Pot Tofu Skin from Jinggang Mountain

  Dry Pot Jinggang Mountain Tofu Skin is a dish made with tofu skin as the main ingredient, combined with green pepper, red pepper, onion, garlic, and ginger. The tofu skin is first fried or pan-fried, then stir-fried in a dry pot with vegetables and seasonings until well blended. Proper heat control ensures crispy outside and tender inside, with flavorful ingredients.
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  Steamed Pork Ribs with Glutinous Rice

  Stuffed glutinous rice with pork ribs is a Chinese dish primarily made with pork ribs and glutinous rice. The pork ribs are marinated and then mixed with soaked glutinous rice before being steamed in a steamer. During preparation, seasonings such as soy sauce, cooking wine, and ginger slices are typically added to flavor the ribs, allowing the glutinous rice to absorb the meaty aroma and become soft and sticky.
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  Three Delicacies Meat Soup

  A savory soup made with pork slices, egg, and shrimp, simmered in broth for a rich, satisfying flavor.
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  Peanuts

  Peanut M is a simple and popular snack made primarily from peanuts. The preparation typically involves washing and drying the peanuts, then slowly frying them in hot oil over low heat until golden and crispy. Finally, salt or other seasonings can be sprinkled on for added flavor.
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  Stir-fried Water Bamboo with Preserved Meat

  Stir-fried water bamboo with preserved meat is a Chinese dish using water bamboo and preserved pork as main ingredients. Water bamboo is a seasonal wild vegetable in spring, while preserved meat usually refers to preserved sausage or pork. When stir-fried together, the fat from the preserved meat infuses into the bamboo, enhancing its aroma. First slice the preserved meat, wash and cut the water bamboo. Heat oil in a wok, sauté the preserved meat until fragrant, then quickly stir-fry the water bamboo until just cooked.

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