Hong Gan Yu Ban · Jiangxi Tudi Gu Guan (Anning Store)
地方菜 · ⭐ 4.5
No. 42, Waiguan Xie Street (near Beijing Union University)
Dishes
Jinggangshan Smoked Bamboo ShootsJinggangshan smoked bamboo shoots is a dish featuring the specialty smoked bamboo shoots from Jinggang Mountain. After smoking, the shoots become crisp and tender, and are stir-fried with pork or cured meat, then simmered with seasonings until flavorful. Proper heat control ensures the shoots absorb the meat's aroma.
Nanchang Fried Rice NoodlesNanchang fried rice noodles is a stir-fried dish made with rice noodles, bean sprouts, carrots, green peppers, and shredded meat. Soak the noodles first, then stir-fry with ingredients and seasonings like soy sauce and salt until cooked through.
Nanchang Steamed Pork with Rice FlourNanchang Steamed Pork with Rice Flour is a dish made by marinating pork belly slices in rice flour, soy sauce, cooking wine, ginger, and garlic, then steaming until tender. The seasoned meat is arranged neatly on a plate, topped with toasted rice flour, resulting in soft, flavorful pork and fragrant rice flour.
Stir-Fried Lotus ShootsHome-style stir-fried lotus stem shoots is a traditional dish made with lotus stem shoots, garlic, and green peppers. Wash and cut the stems, blanch in boiling water, then stir-fry quickly with garlic and green peppers, season and serve.
Stir-Fried Beef with Yellow OnionStir-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.
Jiangxi Three-Cup ChickenJiangxi Three-Cup Chicken is made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. After cutting the chicken into pieces and stir-frying until it changes color, add sesame oil, rice wine, and light soy sauce along with ginger, garlic, and other seasonings. Simmer over low heat until the chicken is fully cooked and well-seasoned, then reduce the sauce to finish.
Clay Pot SoupWagwan soup is a traditional Chinese soup made by placing ingredients such as meat, poultry, seafood, or vegetables along with water into a clay pot, then slowly simmered over low heat. Key ingredients include chicken, pork, ribs, duck, yam, and goji berries. The cooking process uses minimal seasoning, allowing the natural flavors of the ingredients and long simmering time to create a rich and flavorful broth.
Sugarcane Lotus Root DrinkGan蔗马蹄水 is a beverage made primarily from sugarcane and lotus root. The preparation is simple: peel and cut the sugarcane into segments, wash and chop the lotus root, then boil them together in water. Reduce the heat and simmer slowly. Finally, strain the liquid to obtain the soup.
Lotus Root, Peanut, and Pork Rib Clay Pot SoupLotus root, peanut, and pork rib stew is made by blanching pork ribs, then simmering them with peeled lotus root pieces and soaked peanuts in a clay pot until tender, resulting in a clear broth with rich flavor.
Garlic-Scented Snakehead FishGarlic fragrant mandarin fish is made with fresh mandarin fish, marinated and deep-fried until crispy, then stir-fried with plenty of garlic to infuse the flavor. Skillful heat control ensures tender fish and rich garlic aroma.
Stir-fried Wormwood with Preserved PorkLihao stir-fried with preserved pork is a dish using Lihao and preserved pork as main ingredients. Wash and cut Lihao into segments, slice the preserved pork, then stir-fry together to let the pork fat infuse into the Lihao, enhancing its aroma.