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Fisherman Village Private Kitchen (Fenghe South Avenue Branch)

赣菜 · ⭐ 4.8

No. 2888 Fenghe South Avenue

Dishes

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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Spicy Beef with Aromatic Sauce

  Delicious slow-cooked beef with aromatic spices, tender and flavorful.
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  Lotus Root Balls

  Handmade lotus root balls made from fresh lotus root and pork, shaped into dumplings and fried or boiled for a crispy exterior and tender interior.
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  Osmanthus Fish

  A Chinese dish featuring fresh fish steamed with osmanthus flowers, ginger, and scallions, resulting in a delicate, fragrant flavor.
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  Zhangshu Port Pepper Stir-Fried with Pork

  Zhangshu Port chili stir-fried with pork belly is a dish primarily made with Zhangshu Port chili and pork belly. The pork belly is sliced and stir-fried together with fresh Zhangshu Port chili, then seasoned appropriately to create tender meat and crisp chili, blending the flavors harmoniously.
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  Sugar Cake

  Sugar cake is a traditional dessert made primarily from glutinous rice flour, mixed with sugar and water, then steamed. To prepare it, mix glutinous rice flour with sugar, add an appropriate amount of water to form a paste, pour into molds, steam until cooked, and let cool before serving.
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  Private Chef Pepper Stir-Fried Pork

  A classic Hunan dish featuring pork belly and green/red peppers stir-fried with garlic and ginger, delivering a spicy and savory flavor.
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  Private Chef Drunken Duck

  Private Chef Drunken Duck is a traditional Chinese dish, primarily made with a whole duck or duck legs. The duck is first blanched to remove gaminess, then braised for a long time with various spices (such as star anise, cinnamon, bay leaves) and seasonings (like soy sauce, cooking wine, rock sugar). A key step is adding a moderate amount of high-quality baijiu or yellow wine during the later stages of braising or before serving, allowing the wine aroma to penetrate the meat. The finished dish features tender, flavorful duck with a rich aroma of wine and spices.
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  红烧凤爪

  红烧凤爪是一道以鸡爪为主要食材的菜肴，经过焯水处理后与酱油、糖、料酒等调料一同炖煮，使鸡爪入味且软糯。制作过程中通常加入八角、姜片等香料提升风味。
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  Braised Small Mandarin Fish

  A Chinese dish made by braising small mandarin fish with soy sauce, sugar, and aromatics, resulting in a savory, tender dish with a glossy red glaze.
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  Scallion-Flavored White Fish

  A dish made by steaming fresh white fish with scallions and ginger, resulting in tender fish meat and a fragrant, mild flavor.

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