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Fisherman's Courtyard (Zhengfa Road Store)

赣菜 · ⭐ 3.6

No. 34, Zhengfa Road

Dishes

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  Cold-Pressed Okra Salad

  Cold-mixed okra is a dish primarily made with fresh okra. The okra is first washed, then cut into segments, followed by mixing with a specially prepared dressing, and finally left to marinate for a while before serving.
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  Cabbage and Vermicelli

  A Chinese home-style dish made with cabbage and vermicelli, stir-fried together for a fresh and savory flavor.
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  Stir-fried Xiaoxian Tofu Cubes

  A stir-fry dish made with Xiaoxian tofu cubes, peppers, and garlic, known for its savory and spicy flavor.
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  Stir-fried Wild Black Mushrooms

  Stir-fried wild black fungus with fresh wild木耳, green peppers, and garlic slices. Soak, wash, and drain the fungus, then stir-fry quickly with seasonings and vegetables.
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  Sichuan-style Boiled Pork Slices

  Sichuan-style boiled pork slices made with tenderloin, marinated in cornstarch and egg white, then blanched with bean sprouts and cabbage, finished with hot oil and spices like chili powder and Sichuan pepper.
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  Spicy Stir-Fried Organic Cauliflower

  Dry Pot Organic Cauliflower is a dish primarily made with organic cauliflower, seasoned with辅料 such as chili peppers, garlic, and ginger, and stir-fried quickly over high heat. The cauliflower is cut into small florets, blanched, then stir-fried in a dry pot with seasonings to allow the ingredients to fully absorb the flavors.
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  Steam Egg in Steam Pot

  A delicate dish made by steaming eggs in a steam pot, resulting in a smooth and tender texture.
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  Radish Skin

  Radish skin is made by peeling white radishes, cutting them into strips or thin slices, salting them, squeezing out the moisture, and then mixing with seasonings such as soy sauce, vinegar, sugar, and chili to create a cold dish. It can be eaten directly or served as a side dish to accompany other dishes.
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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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