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Zhen Zhen Cai Hong Jiangxi Xiao Chao · Wa Quan Tang (Shuangxiu Park Store)

地方菜 · ⭐ 4.2

Building 10, Madiannan Village

Dishes

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  Lao Biao Smoked Bamboo Shoots

  Lao Biao Smoked Bamboo Shoots is a dish featuring smoked bamboo shoots sliced and stir-fried with pork belly, green peppers, red peppers, garlic, ginger, and doubanjiang to absorb rich flavors.
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  Cold Rice Noodle Salad

  Cold-mixed rice noodles is a dish made primarily with rice noodles, combined with shredded cucumber, shredded carrot, bean sprouts, and other vegetables, then tossed with a sauce made from soy sauce, vinegar, chili oil, garlic, and green onions.
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  Nanchang Cold Noodles

  Nanchang cold rice noodle dish features cooked rice noodles mixed with garlic, chili oil, soy sauce, vinegar, and cilantro, offering a smooth texture and unique flavor.
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  Nanchang Stinky Mandarin Fish

  Nanchang stinky mandarin fish is made from fresh mandarin fish, fermented after腌制. The fish is salted and marinated for days to develop its unique aroma, then cooked by frying or braising with ginger, garlic, and scallions for a tender, flavorful dish.
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  Nanchang Pork Fried Noodles

  Nanchang pork fried rice noodles is a stir-fried dish made primarily with rice noodles and pork. Softened rice noodles are stir-fried with sliced pork, seasoned with soy sauce and salt, and enhanced with scallions and garlic. Cook until noodles are loose and meat is fully cooked.
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  Nanchang Stinky Crawfish

  Nanchang stinky mandarin fish is made from fresh mandarin fish, fermented after pickling. The fish develops a unique flavor over several days, then cooked by pan-frying or braising with ginger, garlic, and chili for seasoning.
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  Stir-fried Mountain Pork

  Stir-fried wild boar meat is a Chinese home-style dish using fresh wild boar meat sliced or cubed, stir-fried with green peppers, onions, and garlic chives. The meat is marinated in rice wine and light soy sauce before quick cooking to retain tenderness and freshness.
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  Dry Pot Jinggang Mountain Cloud Ear

  Dry-braised Jinggangshan cloud ears is a dish featuring the local specialty cloud ears, paired with cured pork, green and red peppers, stir-fried and seasoned. The cloud ears are crisp and tender, the cured pork richly fragrant, and the vegetables fresh and crunchy, creating a well-balanced flavor.
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  Jiangxi Clay Pot Soup

  Jiangxi clay pot soup is made with pork bones, chicken, duck, or ribs, combined with various Chinese herbs and vegetables, slow-cooked in a special clay pot over low heat for several hours. Minimal seasonings are used, relying instead on the natural flavors of ingredients and herbal aromas.
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  Lotus Root and Pork Rib Soup

  Lotus root and spare rib soup is a nutritious dish, primarily made with lotus root and pork ribs. The preparation is simple: first, simmer the ribs until they are about 70-80% cooked, then add diced lotus root and slowly stew until both ingredients are tender and the broth is rich and flavorful.
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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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  Gao'an Tofu Skin Stew

  Gao'an tofu skin stew features tofu skin as the main ingredient, combined with pork, mushrooms, and greens. After soaking, the tofu skin is simmered in a clay pot with other ingredients, absorbing the rich broth to become soft and flavorful.
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  Braised Pig's Feet with Yellow Beans and Preserved Mustard Greens

  Huangdou meigancai braised pig trotters is a dish featuring pig trotters and meigancai, with yellow beans. After blanching, the trotters are stewed with meigancai and yellow beans, resulting in tender, flavorful trotters and savory, juicy ingredients.

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