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Xunyang Banquet · Jiangxi Cuisine · Fresh Jiangxi Fish

地方菜 · ⭐ 4.5

West Side of Zijin Mountain Villa, Badown Road (Furong Road)

Dishes

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  Jinggangshan Tofu Skin

  Jinggangshan tofu skin is a dish primarily made with tofu skin, typically sliced into strips or cubes and stir-fried with vegetables, meats, and other ingredients, then seasoned and cooked with sauces. The preparation often involves sautéing scallions, ginger, and garlic to enhance flavor, followed by adding the tofu skin and other辅料 for stir-frying, finally seasoning and reducing the sauce.
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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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  Braised Guilu Fish Roe

  A dish made by slow-cooking fresh Guilu fish roe in a seasoned braising liquid, resulting in tender and flavorful eggs with rich aroma.
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  Braised Pork Belly

  A classic Chinese home-style dish made by slow-cooking pork belly with sugar, soy sauce, and spices until tender and glossy.
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  Dry Chili Stir-Fried Pork

  A classic Sichuan dish featuring stir-fried pork slices with dried chili peppers, delivering a spicy and aromatic flavor.
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  Signature Scallion Oil White Fish

  Fresh white fish is delicately prepared with scallions and a special scallion oil, resulting in tender flesh and rich aroma.
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  Preserved Vegetable Chicken Feet

  A Chinese dish made with chicken feet and preserved vegetables, slow-cooked until tender and flavorful.
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  Sichuan Pepper Beef Tongue

  Sichuan pepper beef tongue is a dish featuring beef tongue as the main ingredient, sliced after boiling and stir-fried with Sichuan peppercorns, chili, scallions, ginger, and garlic. It has a crisp texture and rich flavor.
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  Special Softshell Turtle Pot

  A specialty pot dish made with fresh softshell turtle, chicken, ham, and mushrooms, slowly simmered to create a rich and nourishing broth.
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  Braised Three-Year Free-Range Rooster

  A slow-braised free-range rooster aged three years, seasoned with soy sauce, sugar, and wine for rich, tender flavor.
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  Pingxiang Pork Stir-fry

  A Hunan dish featuring pork belly and green peppers stir-fried together, known for its spicy and savory flavor.
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  Spicy Chili Pork

  Spicy Chili Pork is a dish primarily made with pork belly. The pork belly is cut into chunks, blanched to remove impurities. Oil is heated in a wok, rock sugar is added to create caramel color, then the pork is stir-fried to coat. Aromatics like scallions, ginger, garlic, dried chilies, and Sichuan peppercorns are added and stir-fried until fragrant. Soy sauce, cooking wine, fermented broad bean paste (doubanjiang), and water are added. After bringing to a boil, it simmers over low heat until the pork is tender and the sauce thickens. The dish has a bright red color, rich savory sauce, tender meat, and a distinct spicy flavor.
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  Egg and Pork Meatball Soup

  Egg and pork meatball soup is made primarily with eggs and pork. The pork is minced and mixed with eggs, then seasoned and shaped into meatballs. These are boiled in hot water until cooked through, and finally seasoned with a little salt and chopped green onions. The soup has a clear color and a fresh, tender taste.

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