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Yaowan · Xishi Xiaochu (Qianhu Branch, Honggu Tan)

赣菜 · ⭐ 3.8

No. 777, Qianhu Avenue

Dishes

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  Three-Cup Chicken

  Three-cup chicken is a dish made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. During cooking, the chicken is first cut into pieces and marinated, then combined with sesame oil, rice wine, and light soy sauce, slowly simmered until the chicken is fully cooked and infused with flavor, and finally reduced to coat the ingredients thoroughly.
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  Jinggang Tofu Skin

  Jinggang tofu skin is a dish made primarily from dried tofu skin, which is soaked, sliced, and stir-fried with minced pork, scallions, ginger, garlic, and seasonings like soy sauce and cooking wine until flavorful.
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  Hakka Stuffed Tofu

  客家酿豆腐是一道传统菜肴，主要食材为豆腐和猪肉。制作方法是将猪肉剁成肉馅，填入豆腐块中，然后进行煎或蒸制，直至肉馅和豆腐熟透。
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  Stir-Fried Beef with Yellow Onion

  Stir-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.
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  Spicy Pepper and Century Egg Mix

  Lai Jiao Pidan is a dish primarily made with preserved eggs and green peppers. The preparation involves roasting the green peppers until their skins turn blackened, peeling them, then placing them together with the preserved eggs into a mortar. Seasonings are added, and the mixture is crushed with a pestle until the ingredients are thoroughly blended, resulting in a unique texture and flavor.
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  Fried Taro Dumplings

  Fried taro dumplings are made by mixing steamed taro with pork filling, wrapping in dough, and deep-frying until golden and crispy.
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  Ruijin Beef Soup

  A soup made with fresh beef and vegetables like carrots and potatoes, slowly simmered to create a clear broth with tender meat and rich flavor.
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  Braised Guilin Fishlets

  A Chinese dish featuring small guilin fish simmered in a savory sauce of soy sauce, sugar, and aromatics until tender and flavorful.
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  Braised Lamb

  Braised mutton is a dish primarily made with mutton, which is first blanched and then simmered with spices such as green onions, ginger, and star anise. To prepare it, the mutton is cut into pieces, boiled in hot water to remove blood foam, then seasoned with soy sauce, sugar, and cooking wine, and slowly stewed until the meat becomes tender and the broth thickens.
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  Preserved Meat Yellow Yuan Rice Cake

  Preserved Meat Yellow Yuan Rice Cake is made primarily from glutinous rice and seasoned with preserved sausages and cured meats, then steamed. It has a soft, sticky exterior and a rich, savory filling with a distinct smoky aroma.
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  Stir-fried Water Bamboo with Preserved Pork

  Stir-fried water bamboo with preserved pork is a Chinese dish using water bamboo and preserved pork as main ingredients. Water bamboo is a seasonal wild vegetable in spring, while preserved pork is cured and air-dried pork. Slice the pork, trim and wash the water bamboo, then stir-fry the pork to release oil before adding the bamboo and quickly cooking until just done. Season and serve.
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  Sour Cucumber Beef

  A dish made with tender beef slices stir-fried with sour cucumbers and seasonings, offering a tangy and savory flavor.
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  Spicy Fish Roe and Fish Bladder Stir-fry

  A spicy stir-fry featuring fish roe and fish bladder, seasoned with chili and Sichuan pepper for a bold, numbing flavor.
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  Braised Chicken Feet with Soybeans

  Yellow soybean braised chicken feet is a dish made primarily with chicken feet and yellow beans. After blanching, the chicken feet are cooked slowly with soaked yellow beans, water, soy sauce, cooking wine, and ginger slices until tender and flavorful.

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