Jialaiti Qinlu · Xuefu No.1 Chinese Restaurant (Nanchang Star Branch)
赣菜 · ⭐ 4.6
Jialaite Qinhulu Hotel, Alpha Community, Honggutan
Dishes
Yugan Chili Stir-fried PorkA classic Hunan dish featuring stir-fried pork with spicy Yugan chili peppers, known for its bold flavor and aromatic heat.
Seasonal Treasure Pork RibsFresh pork ribs simmered with seasonal vegetables like bamboo shoots and mushrooms, resulting in tender meat and rich broth.
Braised Shrimp and EggplantA Chinese home-style dish featuring tender eggplant and fresh shrimp, simmered in a savory sauce for rich flavor.
Pan-fried Cauliflower Stuffed with Lily Bulb Stir-fryA Chinese dish featuring cauliflower stuffed with minced meat and stir-fried with lily bulbs, offering a fresh and savory taste.
Hermes Chili Stir-Fried PorkA creative Chinese home-style dish featuring stir-fried pork slices with fresh chili peppers, offering a spicy and savory flavor.
Crispy Glass-Braised PigeonGlass-crisp skin squab is a dish featuring squab as its main ingredient. After marinating, the squab's skin is coated with a special crispy batter and then roasted. The finished dish has a crisp, transparent skin and tender, juicy meat, presenting a unique glass-like texture.
Taro Pearl YamPearl yam is a dish featuring yam as the main ingredient. Yam is peeled, cut into segments, blanched, then mixed with glutinous rice flour to form small balls, which are boiled and drained. Typically served with syrup or honey, it offers a soft, chewy texture where the natural sweetness of yam blends with the stickiness of glutinous rice.
Ruijin Beef SoupA savory soup made with tender beef and vegetables, originating from Ruijin, known for its rich flavor and smooth texture.
Surfing Mandarin FishFresh mandarin fish steamed and served with a mild spicy sauce, garnished with colorful vegetables for a vibrant and flavorful dish.
Crispy Fried Shrimp with Oil StickFresh shrimp coated in crispy oil stick crumbs and deep-fried for a crunchy texture and savory flavor.
Drunk Immortal PigeonA classic Chinese dish made by slow-cooking pigeon with yellow wine, soy sauce, and rock sugar, resulting in tender meat and rich aroma.