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Rhododendron · Jinggangshan Specialty Dishes (Honggutan Branch)

赣菜 · ⭐ 4.2

Room 113, Commercial Office Building No. 3, Plot B8, Laimeng Duoshi Residential & Commercial Complex, No. 666 Huizhan Road

Dishes

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  Jinggangshan Special Blood Duck

  Jinggangshan blood duck is a traditional dish from Jiangxi Province, made with fresh duck meat and duck blood stir-fried with chili, ginger, and garlic for a rich, savory flavor.
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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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  Spicy Dry Pot with Deer Antler Mushrooms

  Dry-fried Velvet Mushroom is a dish primarily featuring velvet mushrooms as the main ingredient. The mushrooms are first soaked, then stir-fried in a dry wok with garlic slices and chili peppers until cooked, preserving their natural flavor and aroma. The texture is tender and the fragrance is rich and enticing.
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  Mixed Fish Hot Pot

  Hot pot made with a variety of fish as the main ingredient, combined with辅料 such as tofu, cabbage, and vermicelli, cooked in broth or water. First, clean the fish, then add it along with other ingredients to the pot and simmer until the fish is fully cooked and the broth becomes rich.
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  Smoked Bamboo Shoots Stir-Fried with Pork

  A classic Chinese dish featuring smoked bamboo shoots and pork stir-fried together for a savory, aromatic flavor.
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  Beef and Radish Stew

  Beef and radish is a dish made with beef and white radish. Beef is blanched to remove odor, then cooked slowly with radish, ginger, cooking wine, and water until tender. A touch of soy sauce can be added for flavor.
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  Crispy Intestine and Kidney Stir-fry

  A Sichuan dish featuring crispy pork intestines and kidneys stir-fried with vegetables for a savory, crunchy texture.
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  Taro and Celery Paste

  A homestyle dish made with taro and celery, mashed and stir-fried to create a smooth, fragrant blend.
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  Steamed Pork Ribs with Taro

  A traditional Chinese dish featuring pork ribs and taro steamed together, resulting in tender, flavorful meat and soft, savory tubers.
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  Crispy Lotus Fish

  Crispy Lotus Fish features tender fish coated in a light batter and deep-fried until golden, resembling a blooming lotus flower with a satisfying crunch.
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  Eel and Preserved Pork Stir-fry

  A dish made with eel and preserved pork, stir-fried and simmered to create a rich, savory flavor.

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